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 Rising Strategic Value of Owner's Reps in Healthcare
Lawrence Group Designs Pair of Ignite Medical Resorts in Missouri
Construction Complete for Centra Langhorne Medical Center
Making the Energy Efficiency Case to the C-Suite
How to Avoid HAIs This Flu Season