BizVoice July/August 2015

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July/August 2015 – BizVoice/Indiana Chamber 47
key. These are some of the best practices Eskenazi Health, Taghleef
Industries, Aramark and Canteen Vending utilize:
• Outline nutritional standards. “Set up a procurement policy
that clearly outlines what your nutrition standards are for vending.
In that policy, be clear that the vendors need to provide the
complete nutrition breakdown of those items so there’s a lot of
transparency about what you’re purchasing and so you can stand
behind those products in the vending machines,” Fougeron states.
Toyota Motor Manufacturing, Indiana, Inc. (TMMI) developed
nutrition guidelines with its vendor, Aramark. Leon Herm,
Aramark general manager at the TMMI plant, says at least 40% of
each vending machine must contain healthier options.
• Retain the element of choice. “Our goal is to treat people like
adults and let them make decisions, not necessarily just wipe out
any product that’s not within the healthy standard,” LeCour notes.
“We’re saying, ‘Here’s your healthier choices (and) here’s some
that aren’t so healthy if you want to incorporate that into your
overall food choices for the day.’ ”
• Offer incentives. West works with several clients that have set up
programs where Canteen offers a lower price for healthy options to
employees and the employer reimburses them to make up the difference.
Culture shift
Yates recalls that the first school nutrition show he attended in 2007
was sponsored by Pepsi. His company has contacted hospitals across
the country that have soda machines lining the walls of the heart ward.
Vendors and employers see evidence of change.
LeCour tells a story of an employee who came into her office,
playfully pointing a finger at her saying, “It’s all your fault! You need
to see what everyone is bringing to our birthday parties now.”
In addition to some sweet treats, the table was covered with
fruits, vegetables and other healthy foods.
At Eskenazi Health, the salad bar now accounts for 20% of total
sales in the on-site marketplace and café. There are no fryers on the
premises since moving to the new location – and retail sales have doubled.
“That is what people are liking to eat at work, a great salad with
some healthy toppings, and we’re really proud of those numbers,” remarks
director of food and nutrition Thomas Thaman. “You really understand
your consumer acceptance when you see it run up at the registers.”
Whitlock expects this trend to continue with the current national
focus on youth wellness.
“We’re creating a new kind of consumer,” he concludes. “We
(Compass Group) also handle university settings and without making
any real effort, the healthier options sell much better on campuses.
The younger generation is already starting to snack healthier.”
RESOURCES: Margie Fougeron and Thomas Thaman, Eskenazi Health, at | Leon Herm, Aramark, at |
Linda LeCour, Taghleef Industries, at | Kyle West, Fox Canteen, at | John Whitlock, Compass Group North
America, at | Nick Yates, Fresh Healthy Vending, at
It’s Knowledge for Life.
University of Southern Indiana students
roll up their sleeves for more than the
15 credit hours a semester spent in
class. Eighty percent of USI students
spend time outside the classroom
learning and leading in the community.
Just think what our well-rounded
graduates can do for your business.
M O R E
T H A N
A D A Y ’ S
W O R K