Unidine rolls out OHSOGOOD wellness program

The program is latest part of Boston-based contractor's Fresh Food Pledge.

Unidine Corp., the Boston-based food management firm that provides foodservice to more than 150 healthcare, senior living and corporate accounts, has introduced a new wellness program called OHSOGOOD.

According to CEO Richard Schenkel, the new program is designed to offer customers “an easy, quick and delicious path to a healthier lifestyle.”

“OHSOGOOD supports the health and wellness initiatives of our clients while delivering a variety of new, flavorful and satisfying menu options,” Schenkel says.

Jenny Overly, R.D., vice president of Nutrition, Health & Wellness for Unidine, says the program was more than a year in development.

“With our Fresh Food Pledge, which involves from-scratch cooking and a close look at the integrity of our ingredients, we know we were providing healthier food,” Overly explains. “But with a growing emphasis on healthcare reform and need to tackle the obesity problem, we felt we needed to take a proactive, rather than a reactive approach to wellness.”

The name plays off that proactive stance, she adds, by communicating a message that OHSOGOOD items are tasty, rather than healthy.

“We designed the name to be inviting,” Overly says. “When you put a tag on something that says ‘healthy,’ people can be turned off.”

The two major elements of OHSOGOOD are portion control and a good dose of “stealth health,” such as a macaroni and cheese recipe that uses pureed butternut squash in place of cream to reduce the fat content.

“With recipes like this, we can assure our customers that they are getting something that is better for them even if they aren’t looking for ‘healthy,’” Overly says.

Unidine is testing several marketing strategies for OHSOGOOD, Overly adds. However, she emphasizes that the most important form of marketing will be the program itself.

“In any program based on food, it’s important that the recipes speak for themselves,” she says. “All the marketing in the world won’t matter if the food doesn’t cause people to come back. So, we really took our time developing the recipes.

“Also, we make it clear to our client partners that this isn’t an add-on service. This is just who we are. OHSOGOOD is just different way for us to leverage our Fresh Food pledge.”

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources