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Trends health through food. This certification
is unique to health and wellness, and
Chef Roundtable recognizes our dining centers commit-
On-Campus Hospitality spoke with eight higher-education ment to nutrition, sustainability and our
chefs about the issues and trends on their campuses customers’ well-being.

HEALTH AND WELLNESS an action station that displays our Mindful ROBERT LANDOLPHI: At UConn Din-
menu. We assist and support the cam-
On-Campus Hospitality: Health pus with its “Partnership for a Healthier ing Services, we believe it is our job not
and Wellness remains an important America” program, which is designed for only to feed students, but educate them on
category on campuses across the a healthier campus environment to fight smart choices. If they are aware of where
country. In what ways are you work- obesity, promote healthier eating habits their food comes from, how it is produced
ing to provide foods that are good for life and daily exercise practices. and what makes it a smart choice, they
feel better eating that dish. Just over a
for them, as well as tasty? ED GLEBUS: We just rebranded a con- year ago we decided not to label foods
as healthy, because it turned students off.
JONNA ANNE: A key member of the cept that focuses heavily on plant-based So we now label certain items as a smart
cuisine called “The Garden – Create choice and then explain the health ben-
culinary team is our nutrition and well- Healthy!” It is an all-you-care-to-eat efits. As we have developed menus, we
ness coordinator. The collaboration facility with a focus on the 40-ingredient have increased our plant-based offerings
between the chefs, the recipe and the salad bar, including local organic tofu. and decreased the quantity of meat-based
nutritional needs provide a consistent link We support it with a build-your-own egg proteins being served. A huge success!
between the importance of high-quality, station with more fresh ingredients, six
nutritionally powerful food. With recipe soups, unique flatbreads, salt-baked pota- PAUL NICOLINI: In my operation Health
development as the team effort, we can toes, yams and desserts during lunch. In
offer great-tasting food that is good for the evening, we add a home-style station and Wellness is not a major concern cur-
you. The other piece is the portion size, with carving and entrées that enhances rently to many of my customers. We try,
which is followed with pre-plating of the dinner experience. This gives the stu- through marketing, talks and informa-
entrées and all desserts. dents the opportunity to “create healthy.” tional tables, to educate the students on
the benefits of eating healthier options
JACQUELINE CRAIG: I participate in ADAM KOERNER: At WSU, we have early in life as to benefit their health later
in life. For the customers who are look-
Michelle Obama’s “Let’s Move/Chefs implemented a year-round test kitchen ing to eat healthier options, we offer a
Move! to School” initiative, and I include to help us implement new recipes more large, fresh-produce-packed salad bar, a
this program in my daily functions here. quickly. Currently, a major focus is en- variety of yogurts and grilled lean meats.
We are also a part of the Howard Uni- hancing and developing our vegetarian,
versity Campus initiative to incorporate vegan and plant-forward options. We have ANTONIO PIGNAGRANDE: We created
healthy eating for faculty, staff and our been auditing our own system for minor
students alike. substitutions that will change a vegetar- a station completely dedicated to Health
ian option to vegan. For example, we are and Wellness. The station’s identity is
We introduced a vegan and vegetarian researching and testing the use of vegan allergen- and gluten-free, but the menu
station that serves a mixture of healthier butter, aquafaba, rice and hemp milk, as was engineered with lean proteins, super
grains, a variety of low-sodium broths, ingredient substitutions for butter, eggs grains and legumes, and an abundance
healthier carbohydrates and fresh vegeta- and dairy based-milks. We have also re- of raw and cooked vegetables. The sta-
bles. We have Wellness Wednesday, where ceived a third-party, two-star certifica- tion focuses on creating flavor by proper
there is a healthy item at each station and tion through SPE, Sanitas Per Escam, or cooking techniques rather than heavy
marinades, sauces and salt. This has
been a growing need on campus, and it
addresses many of the issues. We also

THE RESPONDENTS:

JONNA ANNE, CEC JACQUELINE CRAIG ED GLEBUS, CEC ADAM KOERNER, CEC CCA,
Managing Director, Restaurants District/Campus Executive Chef Associate Director/Executive Assistant Director of Culinary
and Cafés, Campus Auxiliary Chef, San Diego State University, Operations, Washington State
(Sodexo), Howard University,
Services, State University of Washington, D.C. San Diego, Calif. University, Pullman, Wash.
New York at Geneseo
NOVEMBER 2016 | 11
ON-CAMPUS HOSPITALITY