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Partnership for a Healthy America

Going off to college signals a time of newfound independence for young adults, who are suddenly able to make all of their own choices. The habits they form during these years-including what they eat and how much physical activity they get- can last a lifetime.

Research shows the choices that many students are making can hurt them in the long run: 95% fail to eat the recommended amount of fruits and vegetables and more than 60% report not getting enough physical activity, according to a student published in 2014 in the Journal of Preventive Medicine.

Recognizing this, PHA partners with colleges and universities across the nation to create campus environments that encourage and support greater physical activity and healthier eating habits. Each College or University partner has committed to meeting 23 of 41 guidelines within three years. The guidelines were developed by PHA in collaboration with some of the nation’s leading nutrition, physical activity and campus wellness experts.

Beginning in 2018, University of Richmond Dining Services is partnering with Health Promotion & University Recreation to start the process of committing to the 23 guidelines in three years. Dining Services already meets a lot of the requirements and we look forward to using the initiative to make improvements to our programming.

The 10 food and nutrition criteria that will be or have been implemented at UR:

  • Offer a comparable plant-based food option at every platform serving meat.
  • Offer tray-less dining as the default system in at least 75% of dining venues.
  • Ensure the percentage of healthier beverages (in dollars) is a minimum of 60% of total beverage purchases (in dollars) for catering.
  • Make free water available in all dining venues and all educational/physical activity facilities.
  • Make available a Registered Dietitian for Personal nutrition assessments and counseling to all students.
  • Offer a minimum of 5 types of fruits, 5 types of vegetables and 2 100% whole grain products at both lunch and dinner.
  • Label food and beverage items offered with calories per serving at the point of presentation.
  • Offer on a menu a minimum of 1 wellness meal at each breakfast, lunch, and dinner meal served.
  • Implement a local food procurement program that increases procurement of local and sustainable food.
  • Offer a healthier catering menu that only includes food and beverages that meet healthier food and nutrition guidelines.