A new salad bar approach that reduces choices but ups the healthfulness of the selections have resulted in increased consumption so far, reports the Packer produce industry newspaper. The approach, launched at all of the university's dining facilities at the beginning of the school year, replaces the array of choices traditionally offered on a salad bar with three prepared salad choices based on roasted vegetables, beans and whole grains, as well as a fourth build-your-own option for which ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.