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 instructions are provided and its ingredients the only other components available. Despite some grumbling from students, and a partial compromise consisting of adding a few extra ingredients—tomatoes, celery, etc.—to the choices, salad bar participation is up.