U of Georgia makes commitment to healthy options

April 19—At the University of Georgia Bryan Varin, chef and assistant director of the food services, says it is a department goal to provide “healthful” options for students on the meal plan despite a lack of set regulations like in K-12 schools.

Varin said this departmental standard helped lead the University to gain a ranking in the top five healthiest campuses in the nation. Food services has increased healthy options by decreasing trans-fat and increasing trans-fat, whole grains, tofu and leaner meats in addition to increasing vegetarian, vegan and gluten-free options within the past seven years, according to Katherine Ingerson, the dietician for food services.