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THRIVE

AN INCLUSIVE AND HEALTHY COMMUNITY FOR SUCCESS

COMMUNITY

Infuse health and well-being resource, Madelyn Ring, R.D., throughout the Elon community and HealthEU missions

Objectives:

•Align 100% of nutrition engagements, educations, and healthy eating social media initiatives with the 6 dimensions of HealthEU and their
respective partners
•Increase outreach by creating nutrition focused blogs and vlogs accessible through the dining website, list servs, newsletters and
HealthEU channels
•Participate with culinary in 50% of teaching kitchens each semester providing nutritional and health and wellbeing content
• Host Student Athlete team talks with outsourced sports R.D.

Develop Partnerships with key members of the Elon Community

•Admissions Office
•Athletics Department
•Campus Recreation
•Elon Health and Wellness Center
•HealthEU Council
•Residence Life
•S.P.A.R.K.S.
•Student Life

Promote Food Allergy Self-Advocacy and Allergen Awareness

Objectives:

•Utilize student testimonials regarding personal experiences with allergens on campus on multiple platforms for exposure
•Train admissions officers each year on offerings, programming, and resources such as the registered dietitian
•Collaborate with Elon to capture data during the enrollment process for all incoming meal plan holders who self-identify food allergens or
preferences
•Train dining team members with a goal of 100% of managers and associates becoming Allertrain certified at Welcome Back meeting or
within 3 days of hire

Progress Report

EMOTIONAL

Build an ongoing focus group calendar to continually gain insight on dietary preferences and allergens
Actively participate in 100% of university admissions events such as open houses and first year orientation

Objectives:

•Broaden allergen friendly menu options for visitors year over year; will set baseline after thorough assessment of current recipes.
•Increase visibility and connectivity with tabling events for visitors during peak event hours

Progress Report

PHYSICAL

Drive food allergy offerings and satisfaction score from 71% (fall 2022) to 85% by fall 2024

Objectives:

•Utilize data from food allergens declared during enrollment to support menu offerings and allgood stations

Progress Report