Kit helps create healthful dining

March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, p1
Trade Publication
This article reports on the toolkit introduced by Sodexho USA and the nonprofit National Business Group on Health to help employers create health-conscious dining programs as of March 2006. The toolkit includes cafeteria, vending and catering assessments that companies can use to determine how healthful their current offerings are, and brochures corporations can distribute to their employees offering tips on healthful dining at work and at home, including guidance on how to find nutritious options in the company cafeteria and on cooking and portion sizes.


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