Chartwells promotes health and wellness initiatives through our Eat Learn Live philosophy. We ensure that students are nourished with great food and healthy menu options through our Balanced Choices® program. We help teach students to eat responsibly by promoting healthy well-balanced meals and a well-rounded lifestyle. We pay attention to dietary sensitivities or requirements and do our best to accommodate special needs.
For Chartwells Higher Education Dining Services, Balanced Choices® is the foundation from which a comprehensive, division-wide wellness program was built. The Balanced Choices® program promotes a healthy lifestyle and healthier eating habits through extensive, specially developed recipes, portion control guidelines and intense associate training. The program also supports Chartwells social responsibility and sustainable food initiatives.
To promote healthy eating habits among our guests, Chartwells offers Balanced U, a National Restaurant Association award-winning certifying and labeling system that helps our guests make informed nutritional choices. This appealing wellness initiative uses eye-catching logos to let guests know what they are eating and how that food contributes to sustainable eating habits. This component-based program is directed by a Registered Dietitian to ensure program integrity and to reflect emerging nutrition and wellness trends
Healthy food concepts are a big part of Chartwells' Balanced U program. In 2001, Chartwells developed the Terra Ve vegan/vegetarian food concept. Terra Ve brings a variety of tasty, meat-free dishes to students who choose not to eat animal-based foods and invites meat-eating students to learn about the virtues and flavors of vegetarian cuisine. The Terra Ve concept has been honored with the MenuMasters Award for Best On-Site Menu for its innovative, healthy fare.
Pulse on Dining (POD) is a Chartwells brand that is truly unique and unlike anything available within campus food service operations today. POD is not ordinary cafeteria-style dining and is recognized as college dining at its best with contemporary and modern flare. Pulse on Dining uses a generational approach to cater to the needs of today's college students and has changed the face of residential food service. POD involves active participation and interactions from the students and staff which delivers a complete and satisfying experience during meal time. It is 100% responsive and accommodating to the needs of the current generation of college student.
- — Ron Lostetter, vice president of finance and chief financial officer, Carroll University
