Hospital's cafeteria becomes a health haven

After a 12-week renovation, Wake Forest Baptist Medical Center’s Ardmore Cafeteria reopened Thursday with a new look, a healthier menu and an updated identity, Fresh Inspiration Cafe.

Not only did the cafeteria receive new chairs, tables and an open floor plan, but also a menu packed with “mindful” choices to help patrons make healthy choices.

Food pans, ladles and tongs have been color-coded to help identify available options—the healthiest choices are green and the remaining, less-healthy options are flagged red.

All items sold at the cafe are served on compostable materials. Signs provide calorie, fat, sugar and sodium counts for each dish, and chefs intend to use locally sourced fresh ingredients when possible. 

“At Fresh Inspirations, you’ll see a variety of ‘mindful options’ that make it easy to make healthy choices,” Jamy Ard, co-director of Weight Management Center at Wake Forest Baptist, said in a statement. “There will still be a variety of traditional fare choices available at Medical Center-operated food services, but choosing the healthier selections will deliver greater value in terms of nutrition and cost at appropriate portion sizes.”

The foodservice department (managed by Sodexo) worked with Ard to develop meals with fewer than 600 calories and less than 15 grams of fat. The healthier selections make up about 70 percent of the cafe’s menu.

Over the summer, staff sought to lighten up the fare without losing flavor. For instance, the heavy cream and butter used for mashed potatoes and collard greens were replaced with broths.

The revamped dishes include a Roast Beef Ricotta Panini and Turkey Meatloaf with Burgundy Wine Sauce.

As an alternative to hamburgers, one of the old cafeteria’s most popular options, the team created a mushroom patty. The item appeals to customers looking for a favored comfort food who “are willing to go out of that comfort zone slightly,” says Marisa Farabaugh, associate vice president for resource management.

The department also tried to keep entree prices consistent with the old cafeteria’s charges. The department was able to hedge the cost by controlling portion sizes and searching for in-season produce from a local suppliers.

Guests are encouraged to continue eating more healthfully at home. A section of the cafe has been converted into a mini farmers’ market. “People can go who may want to cook with tomatoes in the evening or purchase some collard greens or purchase some local peaches,” Farabaugh says.