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With an eye for innovation and detail, we serve your community through campus wide programs featuring nutrition education that enables life-long healthy choices.


Nutrition and Education in the Dining Hall

At FLIK, we believe in a holistic approach to nutrition. Without healthy, balanced mealtime choices, students don't learn as well. And to choose wisely, they need solid nutrition education that teaches them how to make a lifetime of sound dietary decisions.

Our Balance program gives students information they're hungry for through in-classroom and in-dining room components. This is our unique approach to promoting a nutritious, healthy lifestyle.

For lower schools, Create Your Plate Healthy is a simple, color–coded guide to selecting balanced meals. Students are encouraged to select a variety of colors to put on their plate, creating a more nutrient rich meal.

Our monthly Food Focus, is our way of allowing students to explore diversity through foods. We use the food ways of different cultures to bring other parts of the world into your dining room. In addition, we set up Traveling Flavors, a themed food booth once each semester in the dining hall that educates students about the culture they are sampling.

Tastings, provides opportunities for culinary experimentation and menu building as well as communication with students. Ongoing encouragement to try a small amount of new, healthy food or dish is key in acceptance- and enjoyment! - of this food.

Healthy Foods Matter is a monthly program highlighting a specific food rich in nutrients. Annually rotated from fruits and vegetable to grains and beans, recipe cards are provided for students to take and try dishes with their families at home.


Food Allergy Management

At FLIK, we understand and take very seriously our responsibility to educate our culinary staff about healthful and safe food preparation. Wholesome ingredients and balanced menus allow students to make their own choices within already-defined healthful boundaries.

We offer a variety of education programs to teach our foodservice associates about tasty and healthful food preparation, food safety and food allergy prevention. Every one of our chefs and managers is required to take a web-based nutrition program, developed with a university partner and pass with 100% accuracy.

In partnership with the Educational Foundation of the National Restaurant Association, all our chefs and managers participate in a companywide food safety training program known as ServSafe™.

Through Compass Group’s experienced and reputable quality assurance division, our managers are notified immediately about food recalls and educated about how to handle other potential hazards that arise, such as disease outbreaks.

The on-site foodservice staff at each of our schools is required to attend a comprehensive food allergy training session taught by our Director of Wellness. They learn how to approach every angle for preventing students with food allergies from coming into contact with offending foods in the dining room.