We reduced the price on the salad-bar items by 25 percent to help promote proper nutrition and healthful eating. We developed educational recipes where we could educate the consumer [about kale or beets]. So we were promoting these vegetables and, at the same time, helping move the product [from our on-site organic farm].
Paul MeolaExecutive Chef (Sodexo)St. Luke's Hospital and Health NetworkBethlehem, PA
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