Second Annual "The Best..."

Health & Wellness

Use of “stealth health” in our operation
Cisco cafés nationwide introduced a new turkey burger. It consists of ground turkey, quinoa, spinach and seasonings. Not only is it much healthier, but it also appeals to our gluten-free guests.
—Cara Brechler, marketing manager for Bon Appétit, Cisco, Milpitas, Calif.

The best healthy dessert we’ve developed
Cranberry Oatmeal Cookies. The recipe actually came from Hardin County, Ky. We eventually made the recipe whole grain, although it already had oats in it. The ingredients also include dried cranberries. It is made at our central kitchen and it was “named” by our maintenance supervisor there. We have had a difficult time getting affordable dried cranberries lately, but when we menu it the kids like it.
—Julia Bauscher, director of child nutrition services, Jefferson County Schools, Louisville, Ky.

Healthy tweak to a traditional menu item we’ve made in the past year
We make a peanut butter banana vegan cupcake with peanut butter frosting that is really delicious. It has about half of the fat content as many of our other cupcakes.
—Todd Christopherson, dining manager, University of Wisconsin at Madison

Wellness promotion we’ve done in the past year
Foodservice employees did a walking across Oregon promotion where they wore pedometers and earned prizes as incentives. We encouraged participants to walk 50,000 steps per week to make it across the state in 10 weeks.
—Gitta Grether-Sweeney, director of nutrition services, Portland Public Schools, Portland, Ore.

The best wellness program I’ve seen
Apollo Group in Phoenix’s Healthy Living Revolution. It is an employee-driven, grassroots wellness program that is far more effective, in terms of both participation and ROI. I really like what our LifeWorks culinary team—in conjunction with the corporate team from Apollo—is doing to promote healthy eating, education and exercise. One of the things being done is Eat with Joe. Joe is the president and COO. Eat with Joe was a concept that allows customers to eat healthy each day by essentially eating what Joe eats, or Joe’s Pick—and essentially losing weight as Joe did since he ate Joe’s Pick every day. There is a sign above the destination for that day that is showcasing Joe’s Pick.
—Steve Norgren, vice president of business development, Aramark Business Services, Costa Mesa, Calif.

Outside resource for wellness I’ve used
The California Food Policy Advocates in Oakland. They have really nice staff who are always available to help and are full of knowledge.
—Billy Reid, director of child nutrition services, Salida Union School District, Salida, Calif.

The Best_Cooks Corner Healthy menu item we serve
We started incorporating a tofu option into our Cook’s Corner station in our retail operation. The Cook’s Corner features a chef preparing meals to order Monday through Friday from 11 a.m. to 1 p.m. We offer tofu as a meat substitute on almost all of our offerings. For example, if we are serving chicken Caesar salads made to order we offer tofu as a substitute for the chicken. Out of 200 orders we do approximately 40 tofu substitutions. Some other entrées we offer tofu as a substitute are gyros, Buffalo chicken wrap, ancho chicken salad and many more.
—Greg Merkle, manager of food and nutrition services, Morristown Medical Center, Morristown, N.J.

Pages

More From FoodService Director

Ideas and Innovation
chicken

The Animal Welfare Act became a law in 1966.

This year, 52 years later, animal rights activists have disputed a provision to the 2018 farm bill brought by Rep. Steve King (R-Iowa) called the Protect Interstate Commerce Act that would prohibit states from passing laws regulating “agricultural products,” including farm animals. The amendment would not only prevent states from passing new laws, but it would also remove animal protections already in place. The farm bill failed to get the votes necessary to pass the House of Representatives in May, but the threat of expansive and...

Industry News & Opinion

Beginning this upcoming school year, Palm Springs Unified School District in Palm Springs, Calif., will offer universal free meals , Desert Sun reports .

Through the federal Community Eligibility Provision, PSUSD students will receive breakfast and lunch on school days free of charge.

"Everyone’s going to benefit regardless of their income status," Director of Nutrition Services Stephanie Bruce told Desert Sun. "Every student will have access to a complete meal."

Though students’ families will no longer need to apply for free and reduced-price meals, they will be...

Ideas and Innovation
food waste

With awareness growing about the scope of food waste in America, foodservice operators are ramping up zero-waste efforts—and coming up with more culinary-focused solutions. It’s estimated that 40% of food produced in the United States is wasted, according to the National Resources Defense Council. Although an increase in composting has redirected some of this food waste from landfills to on-site gardens and farms at a number of operations, noncommercial chefs are re-evaluating food scraps for their menu potential.

University of Connecticut in Storrs, Conn., has a longstanding...

Ideas and Innovation
daisies

Jehangir Mehta, chef-owner of Graffiti Earth in New York City and an avid food waste crusader, created a soup from food scraps that even has its own hashtag: #eatmycompostsoup. There’s no standard recipe for the item, which he also introduced to the dining program at University of Massachusetts at Amherst. Instead, the coconut-based soup features vegetable peels, stems and roots left over from the day’s prep and what Mehta calls “cosmetically challenged” vegetables—ingredients that previously may have found their way into the compost bin.

“Using vegetable scraps and ugly produce in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code