Forget about greasy hamburgers and french fries. Major employers such as Cisco Systems (CSCO), Dow Chemical (DOW) and others are overhauling cafeteria fare in a new effort to introduce healthier foods and programs that slash environmental waste.
Companies hope that low-fat or low-calorie menu items will lead to savings in health care costs. And the move comes as employers increasingly go green — adopting such policies as turning cafeteria waste into compost in an effort to minimize environmental impact. For example:
Cox Enterprises in Atlanta has put a major emphasis on going green: Food-service packaging is produced using sustainable, renewable sources. Plates and bowls, for example, are made from sugar cane, and cups and salad plates are made from corn — both of which disintegrate within 60 days.
San Diego State University will use only trans-fat-free oil for cooking. To minimize environmental effects, the university has a food composting program, and leftover biodegradable scraps are used by campus landscaping. Last year 50 tons of waste were turned into compost; this year the target goal is 75 tons.
Oil used in cooking is also recycled to produce bio-fuel that runs the campus vehicles.
Some of the changes were initiated by customers requesting fresher fare, says Paul Melchior, director of dining services. Changes include more salad foods and a Mongolian barbecue where customers choose their own vegetables.
"This is our second year using trans-fat-free oil, and we're expanding the composting program in about a month," Melchior says. "What we're hearing is that the faculty love it, all the changes that we made."
Dow Chemical, based in Midland, Mich., which has a goal of reducing health risks to its employee population by 10% by the year 2014, has launched a program at various sites that includes access to healthy foods in cafeterias and vending machines. Dow has about 43,000 employees globally.
"This needs to be a company-driven effort," says Karen Tully, global health-promotion leader with Dow.
Changes include adding fresh fruit, yogurt, baked chips, peanuts and granola bars in vending areas.
SAS in Cary, N.C., a provider of business intelligence and software, has introduced at least one heart-healthy menu entree at each of its three on-site cafes every day, as well as vegetarian options. The meals are subsidized by SAS. Break room options have also gotten heart-healthy: Employees can choose free fresh fruit, reduced-fat whole-grain crackers and nuts.
The company's on-site health care center includes two full-time nutritionists who can create personalized eating plans for employees.
"It's a growing initiative," says Julie Stewart, SAS food-service manager. "We got more comments on the healthy food initiative than we've gotten on any other initiative we've done."
Noah Robbins, 38, an information technology employee at SAS, says some employees may grumble, but others appreciate the changes.
"People who are hesitant about it at first are coming around," Robbins says. "What's not to like?"
Businesses that provide food services to employers also say they are seeing a significant demand for more sustainable foods and healthier options. Bon Appetite Management in Palo Alto, Calif., provides food services for such companies as eBay (EBAY), Yahoo (YHOO), Best Buy (BBY) and Oracle (ORCL). The provider uses organic, local and sustainable food, with programs that include direct purchasing from small local farmers and a healthy options program with vegan and whole-grain items.
"In the last few years, we've seen a growing interest on the health-food side. It's really taken off," says Bon Appetite spokeswoman Maisie Greenawalt. "Companies are being asked by employees, 'What are you doing?' Employees are happy to have choice."
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