- Go Foods
July 2010
A healthy eating program gives hospital customers a quick and easy way to get wholesome fare.
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- The Writing on the Wall
July 2010
Menu labeling prompts consumers to cut the amount of calories they consume, studies show.
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- Green Cuisine
June 2010
A sustainability program benefits business as well as health for this hospital cafeteria.
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- Partners in Health
May 2010
A school district and a hospital join forces to bring better-for-you food to students.
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- A Healthy Dose of Taste
May 2010
Recent menu introductions focus on boosting flavor and health without losing sight of customers’ tight budgets.
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- Promoting Breakfast
April 2010
Getting kids to eat breakfast can be difficult, but promotions can help.
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- Waves of Exotic Grains
April 2010
Quinoa, bulgur, farro and the like are drawing attention as healthier menu options.
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- Pork: A Green Meat
March 2010
Color-coded menus help leverage pork’s healthful profile at this hospital.
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- Sailing the Mediterranean
March 2010
With more people looking to eat healthfully, Mediterranean cuisine is an increasingly important menu option.
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- Healthy for Cheap
February 2010
Hospital’s 500-calorie meal is a bargain for employees.
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- Vitamins and Value
January 2010
Whether it's fresh or frozen, you can't argue chicken's value as a healthy entree.
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- Lean Works
January 2010
A bundled menu plan helps hospital customers make healthy dining decisions.
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- Delis Battle Sodium
December 2009
Classic luncheon-meat sandwiches remain popular, but operators are working to make them healthier.
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- Stealth Health
December 2009
Chefs learn how to sneak nutrition onto the menu.
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- More than Sustenance
November 2009
Food is designed to be part of the healing process at this hospital.
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- Gluten-free Goodies
November 2009
Lessons learned battling celiac disease benefit a university’s foodservice.
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- No Meal Left Behind
August 2009
To make “healthy” work, chef researches and wields formidable buying power.
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- Meeting a Mission
July 2009
At BYU-Hawaii, Chef Spencer Tan's goal is to get people to eat more healthfully.
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- Under the Sea
July 2009
Foodservice operators are touting the health benefits of eating seafood.
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- Mapping the Menu
June 2009
A health-care foodservice professional finds a creative way to answer the call for nutrition information.
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- Green Means Go
June 2009
Blue Cross Blue Shield uses color-coded system to spruce up the healthfulness of its vending options.
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- Understanding Fats
May 2009
There’s more to this class of essential nutrients than meets the eye.
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- Prioritizing Healthy
April 2009
Health system’s 500 Club helps customers purchase healthy options on campus and in the community.
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- Dining for Wellness
March 2009
Program focuses on education to woo residents toward healthy options.
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- Step 2 Wellness
March 2009
School district’s program boosts employee wellness, self esteem.
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- Dealing for Health
February 2009
Offer customers healthful, appetizing fare at deep discount and they’re more likely to make the healthy choice.
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- Healthy American
February 2009
At Penn State’s Simmons Hall, residential dining is showcasing a world of healthy flavors.
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- Portions of Health
January 2009
The Balanced Way offers pre-plated healthy options for students.
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- Healthy Fare
December 2008
Use great taste and education to encourage healthful choices, operators suggest.
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- The Message is Health
December 2008
At Texas A&M, farm-fresh is tops and ‘special diets’ have broad appeal.
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- Diet No More?
November 2008
“Positive eating” replaces deprivation diets for many dieters.
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- The Lunch Campaign
November 2008
SNA nutrition “vote” has gained legs as promotional and educational tool.
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- Back to School
October 2008
Chefs bring their expertise into school district kitchens to revamp their programs.
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- Healthful Choices
September 2008
A Dallas hospital sets up a locally grown second line of defense.
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- Brain Foods
September 2008
Schools alter menus during testing to increase students’ memory, alertness.
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- Future Minded
September 2008
With an eye towards what’s next, Tim Dietzler has learned to shine.
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- Warrior for Health
August 2008
Lenny DeMartino took his café’s healthier menu to heart—literally.
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- Healing with the Menu
August 2008
A Pittsburgh hospital implements a menu concierge program to heal patients through food.
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- Affordably Healthy
July 2008
When Corning set nutrition goals, its deli took a more healthful turn.
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- Taking Sides for Health
June 2008
With today’s emphasis on healthful dining, side dishes are no longer an afterthought in many operations.
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- Inside Ingredients
June 2008
Health headlines can change as frequently as a seasonal menu. Nevertheless, Americans eat them up. To stay in touch with the latest research (and perhaps be a step ahead of your customers), here’s what’s happening with some of the ingredients you purchase for your menu.
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- Top Health Hits of the Year
June 2008
“Healthy eating is hotter than ever,” touts the industry newsletter Food Channel TrendWire, highlighting top trends to watch in 2008.
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- A Healthier World
May 2008
The Culinary Institute of America at Greystone’s fourth annual ‘Worlds of Healthy Flavors’ conference offered operators myriad options for making healthy menus more flavorful.
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- Cooking Up Change
May 2008
A professional chef tries her hand at covertly creating nutritious cuisine.
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- Good-For-You Promotions
April 2008
Sampling, vendor presentations and fancifully decorated foods are among the means foodservice directors use to increase the sales of wellness products.
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- The Four C’s of Wellness
April 2008
Pilot program teaches elementary students about new foods and how to “live healthier.”
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- Teaching a Healthy Lifestyle
April 2008
In today’s challenging school foodservice environment—providing nutritious food options that actually taste good, while at the same time watching the budget—Mary Lou Henry, foodservice director for Knox County (Tenn.) Schools, has aced the test. One of her accomplishments is “Smart Lunch,” a high-nutrient, low-fat, grab-and-go lunch program in middle and high schools that allows students to move through the serving lines quickly.
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- KU Dining Debuts Organic “Mini Concept”
March 2008
A new “mini-concept” called MarketFresh is bringing organic, healthful options to one University of Kansas retail café. Launched in October, the new concept offers organic and all-natural snack items, to-go soups and salads and produce.
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- Exercising Stress
March 2008
Swimming, aerobics, gym workouts and simply walking are some of the ways foodservice directors shed job-related stress.
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- Live Well and Prosper with “Healthy” Branding
March 2008
The Mayo Clinic Hospital in Phoenix and the Mayo Clinic in Scottsdale are re-energizing the healthy options they serve in their cafeterias and branding them under the line “Live Well.”
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- The Poly Fresh Market at Polytech
January 2008
From salad bars to organic convenience stores, universities experiment with ways to satisfy student demand for healthy eating.
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- The Newest Culinary Shift
January 2008
More and more operators today find that customers really do want—and will order—healthy food items.
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- The Whole Grain Option
December 2007
Subtlety and creativity are essential when adding whole grain options to your menu.
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- Going Live with Nutrition
December 2007
New intranet site gives employees access to their workplace cafeteria’s nutritional information.
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- The Mediterranean Diet
September 2007
For the last several years, Pittsburgh-based Parkhurst Dining
Services has been experimenting with ethnic menu options.
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- Campaign for Children’s Health
July 2007
The Produce for Better Health Foundation announces a new five-year program to increase fruit and vegetable consumption among children.
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- "Half" an Approach
July 2007
Mezza Luna offers employees/visitors of Pittsburgh hospital with more healthful options with their grab-and-go half-portion combos.
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- Trans Fats Update
June 2007
Removing trans fat from well-loved menu items is no piece of cake.
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- Amp-Up with Breakfast
June 2007
ARAMARK launches program to help foodservice directors provide breakfast in schools.
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- A New Produce Program
May 2007
A new public health initiative, “Fruits & Veggies–More Matters™" seeks to create a healthier America.
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- Big-Screen Nutrition
March 2007
American Burger Company finds a way to highlight nutritional facts using the TV.
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- Healthier Alternatives
December 2006
Dildine Elementary takes steps to combat childhood obesity and promote healthy living.
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- Community Outreach
November 2006
Cooperstown Central Schools are limiting the availability of non-nutritious foods everywhere on campus.
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- Healthier Options
October 2006
North Carolina school districts cut out the fat, not the fun.
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- Information is Power
October 2006
Students with access to nutritional information rate cafeteria experience higher overall.
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- Sending a Letter Home
August 2006
Controversial approach to health education brings the issue of overweight children home to parents.
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- ”Mom Watch”
August 2006
Mother knows best in McDonald’s new Global Menus Panel where mothers are invited to consult on family issues such as child well-being.
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- FDA To Industry: Be All Things
August 2006
The Food and Drug Administration makes a healthy new set of recommendations regarding the combat against fat.
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- “FUEL” for Kids
July 2006
The “FUEL” series is the first educational video series to address the obesity epidemic through the eyes of today’s teens.
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- Whole Foods at LAUSD
July 2006
Students in the Los Angeles Unified School District won’t see baked fries and turkey corndogs in their lunchrooms. The private schools will be serving hot lunches from Whole Foods Market instead.
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- My Pyramid, One Year Later
July 2006
The USDA’s MyPyramid.gov website observed its first anniversary in April, and so far, it’s proven to be a success!
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- Responding to Celiac Disease
May 2006
Celiac disease, an autoimmune condition, is triggered by eating gluten. Find out how one restaurant is offering a gluten-free menu.
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- A Healthy Toolkit
May 2006
Sodexho USA and the National Business Group on Health, a nonprofit organization, have introduced a toolkit designed to help employers create health-conscious dining programs.
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- Dining Out
April 2006
The National Restaurant Association and the California-based Healthy Dining program have teamed up to create a website that will enable diners to more easily identify more nutritious choices nationwide.
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- Good Choices
March 2006
Find out how Maggie Meredith tackled the challenge to provide good-for-you foods that taste good enough to keep students coming back for more!
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- North Carolina Breakthroughs
March 2006
Lt. Gov. Beverly Perdue is taking the health of her state’s residents seriously by working to improve public policy and personal choices.
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- It’s Only Natural
March 2006
Americans are turning more frequently to food that is perceived to be natural, authentic and healthy.
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- Cutting the Calories
February 2006
Find out how hiring an outside nutritionist can improve your menu and boost your credibility.
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- Portion Distortion
January 2006
In the past 30 years, the portion size of some food has visibly expanded, resulting in more calories and larger waist sizes.
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- What's On Your Agenda?
January 2006
A school foodservice director never suffers from a lack of controversial issues. Here, several directors address how they’re dealing with these issues.
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- Eating By The Unit
January 2006
New research demonstrates that portion size and presentations influence how much food people eat.
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- KnowFat! Knows Retail
December 2005
The KnowFat! Lifestyle Grille is bringing mainstream foods that are prepared healthy to the masses.
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- Healthful Options for Vending Machines
December 2005
Glendale Adventist Medical Center has implemented a new policy of stocking at leat half of the slots in its vending machines with healthful items.
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- Sodexho Nixes Trans Fat
October 2005
Sodexho is eliminating all products containing trans fat from its foodservice menus nationwide.
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- Obesity Tops School Woes
September 2005
According to the 2005 Operations Survey Report recently unveiled by the School Nutrition Association, childhood obesity is the most pressing issue facing foodservice directors nationwide.
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- Kids Embrace Healthy Effort
August 2005
A program designed to get students to eat healthier in a Gainesboro, TN, middle school has resulted in a 10% increase in participation and a 50% increase in fruit and vegetable consumption.
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- More Bites in the Big Apple
July 2005
Lunch participation in New York City public high schools has increased 12% as of last December…thanks to new menu initiatives and an emphasis on healthy offerings.
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- New Wellness Guidelines for Schools
July 2005
The School Nutrition Association (SNA) has unveiled its Local Wellness Policy Guidelines for school districts to use in developing their own policies as required by the Child Nutrition and WIC Reauthorization Act.
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- Pasta Perfection
June 2005
Learn how pasta’s growing popularity, versatility and nutritional benefits can help your foodservice operation.
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- Healthy Vending Slots
June 2005
Appleton WI School District develops nutrition policy to battle childhood obesity.
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- The Fiber Factor
April 2005
Learn how fiber is meeting the needs of health-conscious consumers and tips for increasing fiber on your menu.
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- Gauging Operator Attitudes
March 2005
Learn how non-commercial foodservice operators feel about their health-and-wellness menu options.
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- USDA Updates Dietary Guidelines
February 2005
The U.S. Departments of Health and Human Services and Agriculture have released the Dietary Guidelines for Americans 2005.
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- Schools Urged to Get with The Program
January 2005
The National School Lunch Program (NSLP) must have local wellness policies in place by July 1, 2006, as mandated by the Child Nutrition and Women, Infants & Children Reauthorization Act of 2004 (PL 108-265).
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- Fixing Fast Food
January 2005
On a typical day nearly half of adults in the US eat a meal away from home.
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- A Head Start In School
January 2005
The implementation of in-class breakfast has decreased tardiness by 45% and absences by 15% in five elementary schools...
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- Vegging In
October 2004
[From the VNU Foodservice Network] -- The Vegetarian Resource Group (VRG) estimates that about 3% of the adult U.S. population (mostly women) follow a vegetarian diet...
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- A new gender gap?
October 2004
More women than men are pursuing nutritionally sound diets according to new Aramark customer research....
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