Small Cafeteria Changes Make a Big Difference for a Local Company

There isn’t a lot of fanfare in Bon Secours Hampton Roads cafeterias when a new, healthy change comes along. In fact, some people don’t notice, until they find their trousers fit looser or they can walk up an extra flight of stairs.

“We take a low-key approach,” said Warren Goodman, director of Food and Nutrition Services for Maryview Medical Center and area support manager for Bon Secours Hampton Roads. “I’ve found that if you make a big deal out of change, people are more inclined to be more resistant. But if you don’t make a big deal, people just do it.”

Employees want to eat better, but don’t always have the time to think about what they’re eating, leaders say.

“Employee Wellness is responding to the employees’ requests for healthier food options and these healthier food options support our mission of creating a culture of health for our employees at Bon Secours,” Amy Cutter, Wellness program coordinator for Bon Secours Hampton Roads, said.

Over the past three years, Goodman has led the charge for healthy eating. Cafeterias at Bon Secours Maryview Medical Center, DePaul Medical Center and Mary Immaculate Hospital have reduced consumption of red meats and pork by 20 percent. There are more fresh vegetables on the menus, along with low-sodium, low-fat and low-calorie meals.

“Our traditional breakfast, for example, now includes low-cholesterol eggs and turkey bacon and sausage,” said Goodman. “You have to ask for regular. Our hamburgers and hot dogs now are served on whole wheat buns.”

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