U of Georgia makes commitment to healthy options

Despite lack of government regulations, university promotes health to students.

April 19—At the University of Georgia Bryan Varin, chef and assistant director of the food services, says it is a department goal to provide “healthful” options for students on the meal plan despite a lack of set regulations like in K-12 schools.

Varin said this departmental standard helped lead the University to gain a ranking in the top five healthiest campuses in the nation. Food services has increased healthy options by decreasing trans-fat and increasing trans-fat, whole grains, tofu and leaner meats in addition to increasing vegetarian, vegan and gluten-free options within the past seven years, according to Katherine Ingerson, the dietician for food services.

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