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health and wellness

Operations

Solving the Purchasing Puzzle

 By Becky Schilling and Lindsey Ramsey on Dec. 20, 2011

Local, organic, natural, gluten free, healthy, authentic—the list of customers’ demands seems endless. However, actually meeting these demands comes with a litany of challenges. FSD spoke to operators about how they handle the challenges invol

Operations

Question of the month

 By Paul King on Dec. 12, 2011

Congress’s recent move to block the U.S. Department of Agriculture from implementing some rules designed to make school meals healthier has generated a lot of comment in and around the foodservice industry.

Operations

Wimping out

By Paul King on Nov. 21, 2011

When I was child, I witnessed my father have apoplexy over the results of the 1964 presidential election. He had just watched President Lyndon Johnson defeat Barry Goldwater, and he was livid.

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BCBS of Florida Offers Healthy at a Discount

By Lindsey Ramsey on Nov. 16, 2011

As a health insurance company it would make sense for Blue Cross Blue Shield of Florida to be progressive in terms of its own wellness program. Wellness efforts at BCBS began in 2006, according to Damian Monticello, corporate foodservice liaison, with the

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Menuing Meatless

By Becky Schilling on Nov. 11, 2011

This summer, the Windows Restaurant at Oak Crest retirement community began menuing meatless offerings in order to give residents healthier options. The trick, according to Paul O’Callaghan, Windows Restaurant manager, is getting residents to eat th

People

About School Meals That Rock, for Dayle Hayes

Oct. 25, 2011

Dayle Hayes, R.D., president of Nutrition for the Future, Inc. in Billings, Mont., started a Facebook page in response to Mrs. Q’s Fed Up With School Lunch blog. The page, School Meals That Rock, is Hayes’ way to show people the positive side

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Legislating Health

By Becky Schilling on Oct. 20, 2011

Six states and the district of Colombia passed legislation in 2010 that mandated "healthy" reforms in school meals programs. Those bills were in addition to the national Healthy, Hunger-Free Kids Act. All these laws have directors asking, "

People

On gluten-free products for Holly Von Seggern

By Paul King on Oct. 19, 2011

Whitsons Culinary Group, an Islandia, N.Y.-based foodservice management company, has built its business on contracting with schools, colleges and corporations to manage their foodservice programs. But recently the company got into the retail business with

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Hearst B-Well Program Offers Tools for Wellness

By Lindsey Ramsey on Oct. 10, 2011

Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hearst brought together the team from Restaurant Associates, which manages Café57, employees from the building’s Wellness C

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WVU Encourages All to Get Healthy

Sep. 21, 2011

Education is key to both the employee and student wellness programs at 32,300-student West Virginia University. Nettie Freshour, RD, dietitian/program coordinator for WVU Dining Services, says the ini...

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