By Kourtney Schott (’17)

It’s true: There can be too much of a good thing. Take salt, for example. It makes food more flavorful, but sodium can be harmful to our bodies and too much of it can be bad for people prone to high blood pressure or other conditions.

The Better Tomorrow Plan, funded by a grant from the Centers for Disease Control and Prevention to the Spokane Regional Health District, provides support to Sodexo and Zag Dining to promote healthy practices in eating through a sodium reduction program.

Most people do not realize that many everyday food items contain high sodium – bread, lunch meat, soup and even chicken. Through the CDC grant, Sodexo has made low-sodium foods available at Gonzaga, Whitworth University and the Community Colleges of Spokane.

In addition to buying low-sodium varieties, Gonzaga’s Campus Executive Chef Thomas Morisette says his team has focused on cooking from scratch instead of buying premade items. He has created a foundation for cooking called “saucier,” which is the base for soups and sauces. Chef Morisette says that about 80 percent of the food Sodexo prepares on campus has a component from the saucier, making it one of the most impactful ingredients in the program.

Sodexo’s Area Marketing Coordinator, Isaac Grambo, says customer satisfaction surveys show that “Students are looking for more and more healthy options when dining.” Little do they know, Zag Dining already works behind-the-scenes to provide just that.

 

 

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