Each summer we run a four-week program that focuses on adding a wider variety of fruits and vegetables to employees’ diets. Each week we focus on a different color—red, yellow, orange or green. We identify food from the common to the more adventurous and describe their health benefits. We combine this with an action station that serves a meal using that week’s color. Customers receive recipes for the dishes being served. We expose employees to healthier items and drive revenue by offering the dishes at a higher price point.
Damian MonticelloCorporate Hospitality Services ManagerFlorida BlueJacksonville, FL
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