Partnership for a Healthier America

PHA

On November 16, 2014, Washington University in St. Louis joined 19 other college or university campuses across the nation to team up with PHA for the Healthier Campus Initiative. This initiative was developed in an effort to help make campuses healthier by adopting guidelines around nutrition, physical activity and programming. With 13,500 students and approximately 3,100 members of the faculty and staff, these changes will help encourage healthier options among the more than 16,600 individuals on campus each year.

In addition to improving the nutrition of the options available at its three on-campus dining halls, Washington University in St. Louis will also make it easier for all those on campus to incorporate physical activity into their daily lives.

Over the next three years, Washington University in St. Louis will make several changes to make healthier choices easier for students, faculty and staff across campus. As a part of this campus-wide commitment to PHA, WUSTL Dining Services will:

Food & Nutrition

  1. Provide healthier food and beverage service in campus – operated dining venues.
    • Offer at least one wellness meal during breakfast, lunch and dinner.
    • Offer at least five types of fruits, five types of vegetables and two 100% whole grain products at lunch and dinner.
    • Offer, on average, no more than one fried item per food station.
    • If serving dessert, at least three options must have less than 150 calories and these lower-calorie options must be identified as healthier.
    • List calories of food & beverage items or use a “healthy icon” to designate healthier food and beverage options at the point of presentation.
    • Offer a plant-based food options at all food stations serving meat.
  2. Implement a local food procurement program that increases procurement of local and sustainable foods.
  3. Provide healthier catering services on campus by offering a minimum of three types of fruits, three types of beverages, two 100% whole grain products and no more than two fried items on catering menus or by offering a catering menu that only includes foods and beverages that meet healthier food and nutrition guidelines.
  4. Promote water consumption on campus offering free water in all dining venues and all educational/physical activity facilities.
  5. Provide trained food and nutrition professionals on campus and offer personal nutrition assessments and counseling to all students.

Programming

  1. Offer non-academic cooking skills classes that are available to all students. Please visit our “Events” page upcoming cooking classes.

About the author