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.
The Growing Crisis in Rural Healthcare Facilities
A Cleaning Alternative: The Benefits of Steam Technology
Novant Health Gets Approval for New Hospital and Freestanding Emergency Department
Preparing Healthcare Facilities for Severe Thunderstorms
University of South Carolina Opens New Brain Health Center