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.
How Designers Create Welcoming Senior Care Communities
Data-Driven Decisions: How Analytics Are Shaping Healthcare Facility Planning
UC Health Opens Expanded Freeman Center for Developmental Disabilities
Upward Mobility: Market Forces Drive Hospitals Higher
Georgia Hospital Bomb Hoaxes Highlight Need for Healthcare–Police Partnerships