Creating Healthier Places

University of Wisconsin–Madison

2016 Progress Report

Year Committed: 2015

Length of Commitment: 3 years

Select a Progress Report:

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Committed to meet guidelines—developed by PHA in collaboration with some of the nation’s leading nutrition, physical activity and campus wellness experts—around nutrition, physical activity, and programming on campus.

Verified Results

Implementation Date
November 2015
Reporting Date
November 2016

Commitment Element
Offer a minimum five (5) types of fruits, five (5) types of vegetables and two (2) 100% whole grain products at both lunch and dinner (if served).
Progress To Date

University of Wisconsin-Madison offers a range of fruits, vegetables and whole grains in both dine-in and grab-and-go selections. Menus at each of the four campus dining venues feature at least five fruits, five vegetables and two whole grains.
Implementation Date
November 2015
Reporting Date
November 2016

Commitment Element
Offer only a total number of fried foods that does not exceed the total number of platforms available at both lunch and dinner (if served) across all venues.
Progress To Date

The total number of fried food offerings does not exceed the total number of platforms available across all four residential dining facilities for the lunch and dinner meals.
Implementation Date
November 2015
Reporting Date
November 2016

Commitment Element
Offer a healthier catering menu that only includes foods and beverages that meet healthier food and nutrition guidelines.
Progress To Date

University of Wisconsin-Madison offers healthier catering menus that provide more than three types of fruits, three types of vegetables, two 100% whole grain products and no more than two fried items. The menus include a variety of plant-based options, as well as healthier versions of commonly fried entrees and sides including oven fried chicken, baked pita chips and baked egg rolls.

Partner Statement

“UW-Madison continues to work toward a campus community that supports and promotes student health and wellbeing through student, staff and faculty engagement. Targeted interventions coupled with policy, system and environmental changes continue to advance wellness across campus. Some highlights include the strategic incorporation of wellness into the ten-year Campus Master Plan; planning for two new recreational facilities; continued changes to the offerings in the on-campus dining facilities to support healthier choices; an increase in programming supporting all seven dimensions of wellness across campus; and an expansion of employee-focused wellness initiatives.”