health and wellness

Foodservice Operation of the Month

A healthier menu for all—minus none of the flavor

At Northeastern Vermont Regional Hospital, menu items are built around sustainable and local ingredients, with a focus on reducing salt and fat.

Operations

USDA launches School Food System Transformation Challenge

The department is putting $50 million toward the initiative, which aims to foster collaboration between schools and the food industry at large.

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

Chefs add excitement to the wellness initiative through a teaching kitchen and small tweaks to favorite dishes.

In its new proposed rule to update the definition of “healthy” on packaged food labels, the Food & Drug Administration is cracking down on sugar and nutrient fortification of junk foods.

COVID was a catalyst for mental health issues and substance abuse among many close to higher-ed campuses. Here’s how one school is tackling the crisis head on.

The program offers the campus community three meal kit options on two Mondays a month.

The company joins the growing movement to provide food amenities for employees, wherever their workspace might be.

Health, money, animal welfare and more are pushing consumers to eat more produce and less meat, a recent survey finds.

Northeastern Vermont Regional Hospital has used a state grant to create the series, which highlights heart-healthy recipes and more.

  • Page 3