Cornell Dining Provides Nutritional Info to Promote Health

In keeping with the growing trend of healthy eating, Cornell Dining has been working to provide the 24,000 individuals it serves daily with healthier options and a better understanding of nutritional concepts.

When students returned to campus after winter break, they may have noticed the addition of nutrition fact labels to certain retail food items. According to Steve Miller, senior executive chef of board operations, providing nutritional information for food products has been a huge undertaking for Cornell.

The process, which began in Sept. 2007, involved upgrading the food management system, making sure the recipe file was accurate, testing the recipes, making sure products were linked to the USDA nutritional fact information and creating the actual nutritional fact labels.