It started with the removal of sugar-sweetened drinks and deep-fat fryers back in 2014.Poof! They were gone. But the culinary staff for the University of Wisconsin Hospital system were just getting started. By the time they were done with a major overhaul of their cafeterias’ food offerings, healthy salads, alternative grains, ethnic specialties and local farm-fresh fruits and vegetables would rule the day, and the plate, for the system’s nearly 15,000 employees and other diners.
Office of Strategic Communication