Seven tips for successful wellness programming
The foodservice team has become an integral partner in providing local wellness programs. Here are tips for success by operators for operators.
10 healthy, bold menu items
Smart chefs are ramping up flavor and lowering sodium, fat and calories for healthy menu items that get noticed.
Cranberry and mushroom citrus-ginger chicken with veggies
There’s a sweet-and-sour, old-school Chinese takeout food vibe to this recipe from the Cranberry Marketing Committee USA.
Extremely low-sodium sausage
The problem: Patients who are allowed to have protein but not salt. The solution: A housemade sausage blend of turkey and pork with the least amount of sodium possible that patients love.
Blueberry-shrimp salad with lemon vinaigrette
This recipe, from the U.S. Highbush Blueberry Council, includes a simple citrusy vinaigrette and quite a few ingredients with superfood status: walnuts, edamame and blueberries.
The Army’s new mission: Creating healthy food for kids
Kansas State University and the Army are working together to standardize and improve the healthiness of food offerings across Child, Youth and School Services menus Armywide.
Study identifies success, failure factors affecting healthy dining programs
Institutional support, customer blowback and availability of appropriate products are some of the key drivers.
After a revamp, Reebok’s cafeteria aligns with its wellness brand
By eliminating soda, white bread and large candy bars, employees at the sporting goods brand can now practice what they preach.
CDC builds new café on healthy-eating guidelines
A healthy, sustainable revamp brings one government cafeteria into the 21st century.