Healthy Dining: Working with Dining Services on Campus Cls

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Cynthia Steele Marketing Manager- Sodexo Michelle Burcin Director- Healthy Carolina University of South Carolina

description

Presentation of the work between Healthy Carolina and Sodexho dining services related to bringing, fresh, healthy, local foods on campus at the University of South Carolina.

Transcript of Healthy Dining: Working with Dining Services on Campus Cls

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Cynthia SteeleMarketing Manager- Sodexo

Michelle BurcinDirector- Healthy Carolina

University of South Carolina

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Sodexo is committed to enhancing the learning environment on your campus through world-class food and facilities services, while supporting the ethics and values of your institution.

Healthy Carolina is committed to creating a campus environment that encourages and promotes the development and maintenance of a healthy body, mind, and spirit through the collaborative development, promotion and assessment of a wide-ranging array of wellness programs and services for all students, faculty and staff at the University of South Carolina.

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Remember- Dining Services are businesses

and MUST

make $

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small steps are STILLSTILL steps

forward… need to celebrate successes

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Sodexo initiated project Live cooking demonstration-

emphasizing the Balanced Way plate Built stage and light Head chefs determine recipes and

participate in demonstrations Discount coupons given out for BW

plates Held on Tuesdays approximately every

two weeks

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BEING WELL, EATING WELL,LIVING WELL IN A

BALANCED WAYThe Balanced Way program - a common sense

approach to eating nutritiously to help make every day a better day.

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Offer local, fresh fruits and vegetables• Purchase a minimum of 25% locally grown

produce Campus-wide marketing of program Creates brand loyalty and recognition

among students, faculty and staff Great public relations… support the

local economy and local farmers

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http://sc.edu/dining

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Started in September 2008 Partnership with: SCDA, Healthy

Carolina, Student Government, Parking Services

No sweet only vendors allowed Many lessons learned

• Recommend: ESMMSC Tool Kit Partnerships a necessity

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Evidence-based program • Ohio State University hospital system• SnackWise program

http://www.snackwise.org/home.cfm Conducted surveys

• Favorite unhealthy and healthy foods• Health status determined by Registered Dietitian

Lots of meetings with vending company Developed signage Staggered implementation

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Need to keep each others missions in mind

Meet regularly• Maintain communication• Increase accountability

Acknowledge accomplishments and provide recognition

Relationship needs to be two-sided (e.g. can’t always expect things without giving)

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Michelle M. BurcinDirector- Healthy Carolina

University of South Carolina803.777.4752

[email protected]

Cynthia SteeleMarketing Manager- Sodexo

[email protected]