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STAMFORD, Conn. Getting children to eat food that is good for them can be difficult. However, thousands of Stamford Public School students every day enjoy the nutritious lunch offered by Chartwells.
They are actually eating more, Al Benjunas, food service director for Stamford, said of the students enthusiasm for the more nutritious offerings Chartwells serves now compared with a few years ago.
Over the past five years, the food service organization has moved away from processed foods, which Benjunas described as like fast food. The fat and calories have also been lowered in the meals, he said. Its not like an Elios pre-frozen pizza, he said, describing the pizza Chartwells serves, which also boasts 51 percent whole grain crust.
In addition to serving healthier food, Chartwells is also getting fresher food by contracting with farms throughout the region to serve locally grown items. Vegetables, specifically dark greens such as romaine lettuce and spinach, as well as legumes have been added to the menu, Benjunas said.
To promote fruit, vegetables and other healthy foods, Executive Chef Julio Montes visits the different schools and holds a chef's table, where he makes fresh dishes and offers free samples to the students.
Chartwells also participates in health and wellness events in the schools such as Toquams Jog-A-Thon, and Rogers Turtle Trot. Dietician Patricia Shoemaker also holds programs for students.
The company has been recognized nationally for its efforts to serve healthier food by receiving a Bronze Award in the U.S. Healthier Schools Challenge, which is part of First Lady Michelle Obamas Lets Move, campaign.
Benjunas expects Chartwells to keep moving in the same positive direction by eliminating corn syrup and adding leaner higher protein foods to the meals it serves.
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