The culinary staff for the University of Wisconsin Hospital system overhauled their cafeterias’ food offerings, starting with the removal of sugar-sweetened drinks and deep-fat fryers, according to an article on the Milwaukee Journal-Sentinel website.
The cafeterias now serve healthy salads, alternative grains, ethnic specialties and local farm-fresh fruits and vegetables.
For 2016 they launched a year-long campaign, “52 Weeks of Wellness: Here’s to a Healthier You,” with a different healthy change earmarked for each week. The first week, they reduced the price of the salad bar from $8 to $4.99 a pound. Results were profound, the article said.
In 2015, the cafeteria sold about 12,000 salads a month. That next January they sold 18,000. In January 2017, 21,000 salads were sold.
Wanted: Scientific Standard for Hospital Cleaning
NLCS Strengthens Safety and Compliance with Comprehensive Electrical Program
Sun Valley Surgery Center Suffers a Data Breach
EV Charging Stations: Planning for Safety, Convenience, Expansion
Why Ambulatory Surgery Centers Are Turning to Dedicated HVAC Systems