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Guckenheimer corporate cafes receive REAL certification

Designation signifies compliance with United States Healthful Food Council standards for healthfulness and sustainability.

Mike Buzalka, Executive Features Editor

July 15, 2015

1 Min Read
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A number of Guckenheimer operated corporate dining programs have completed the verification process and received the REAL Certified designation from the United States Healthful Food Council (USHFC). The designation validates that the sites have met USHFC standards for commitment to holistic nutrition and environmental stewardship.

Modeled after the LEED green building standard, USHFC’s third-party registered dietitians utilize the points-based REAL Index to audit restaurants, cafeterias and corporate cafes across a range of criteria such as the utilization of vegetables, fruits, whole grains, healthful preparation methods, moderate portion sizes, behavioral components that encourage “better for you choices,” and sustainable practices for food sourcing.

Some of the companies that recently received REAL Certification include The Wonderful Company, Eaton, Western Asset Management Co., Guess?, Sherwin Williams and SABRE.

“Employee health and productivity are inextricably linked, and offering an integrated wellness program with healthy and delicious food both helps employees live healthier lives and helps employers lower their health insurance costs,” said Guckenheimer CEO Randall Boyd in a statement accompanying the announcement. “Guckenheimer’s core offering aligns with USHFC’s objectives and we are proud to have so many of our clients join in this effort to promote healthier eating.”

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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