Nonprofit launches campaign for healthy school meals in Colo.

Grant from private donor helped to spur campaign.

June 14—LiveWell Colorado, a nonprofit dedicated to preventing obesity through healthy eating and active living, has announced it will expand its current school food initiative to ensure all children in Colorado have access to healthy food at school by 2022.

To help launch this goal, LiveWell has received a $1 million personal gift from Rob Katz, CEO of Vail Resorts, and his wife Elana Amsterdam. The gift was given to LiveWell Colorado to support this campaign, an initiative unprecedented anywhere in the country.

As part of its mission to create sustainable healthy changes, LiveWell Colorado has worked with school districts throughout Colorado for the past two years to improve nutrition staff skills, knowledge and facilities to provide healthier student fare, in addition to creating programs that educate and engage students to make better choices.

"This is a transformative gift not only for LiveWell Colorado, but for all Colorado children who deserve the opportunity to eat wholesome food at school and learn healthy habits that will last a lifetime," Maren Stewart, president and CEO of LiveWell Colorado, said in a press release. "Rob and Elana have shown great leadership in supporting the health of the next generation through this gift, and we hope it inspires other large donors to take part in this important undertaking."

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources