Penn Wellness
Meet Our Wellness Manager
Bon Appétit at Penn Dining’s Wellness Manager is a Registered Dietitian Nutritionist. Dan Connolly, RDN is available to speak with students who have general nutrition questions as well as those who have special dietary needs.
“My interest in food began as a high school student-athlete trying to improve my performance, but my passion for food began the day I found Bon Appétit. I had the amazing opportunity to begin working on various nutrition projects for Bon Appétit in 2011. It only took me a few days to realize Bon Appétit and I were a perfect match regarding our cooking and sourcing philosophies. Now I continue to help Bon Appétit develop and improve our wellness programs as well as help to ensure all of the students at the University of Pennsylvania have the food options they need and want.”
Meet Our Wellness Coordinator
Bon Appétit at Penn Dining’s Wellness Coordinator is a Registered Dietitian Nutritionist. Sarah Goff supports our café teams behind-the-scenes on all things wellness.
“I became interested in a nutrition career after I took up baking as a hobby; I loved using ingredients in non-traditional ways and wanted to delve deeper into the science behind food. After working in a clinical setting for 3 years, I came to university dining out of a desire to work more closely with food and preventative wellness. I’ve always had a natural passion for environmental sustainability, and Bon Appetit’s work at the intersection of food and sustainability was a perfect match. In my current role, I work behind the scenes to ensure that every student at Penn has balanced food options that they crave.”
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The Buzz: Regenerative Agriculture
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Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.
Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.
Wellness @ Bon Appétit
At Bon Appétit, we believe good health is about the choices you make every day at every meal. Read on to learn more about healthy eating patterns as well as the community and environmental issues that can affect your well-being.
You may view all articles by category with the following links: All Categories | Feel Your Best | Fuel for Exercise | Sustainable Eating | Weighty Matters | Special Diets | The Buzz | Recipes
The Buzz: Regenerative Agriculture
Are regenerative farming practices better for the ecosystem…and human health?
Garden Your Way to Good Health
Find your slice of green space and use these tips to get your vegetable garden growing.
Ask the Dietitian
Do you have a specific question about nutrition or the foods that are served in your Bon Appétit café? Please browse the previously asked questions below or contact our Registered Dietitian using this form.
Common Nutrition Questions
Ask the Dietitian
It’s All Connected
Leading by example
We are proud to be the first food service company to commit to:
- Supporting local agriculture (with a defined purchasing target), since 1999
- Striving to serve only seafood that meets Seafood Watch® sustainability guidelines for commercial buyers, since 2002
- Reducing antibiotic use in farm animals (2003)
- Serving rBGH-free milk (2003)
- Switching to cage-free shell eggs (2005) and cage-free liquid eggs (2016)
- Tackling food’s role in climate change (2007)
- Addressing farmworkers’ rights (2009)
- Switching to humanely raised ground beef (2012)
- Phasing out pork raised with gestation crates (early 2016)
Sustainability By Issue
Our Well-Being Commitments
Bon Appétit Management Company programs take a macro view of wellness. A healthy environment, community and café menu are vital to the well-being of our guests. We know many of our guests have a high level of interest in health and nutrition. We take responsibility for delivering choices in all of these areas.
View:
Our Promise | In Balance | Nutrition Facts Tables | Portions Matter
Farm To Fork
Farm to Fork is a companywide initiative to buy locally, formalized in 1999. Our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius of your café — at least 20 percent of every dollar we spend. Food grown locally is fresher, better tasting, and often has greater nutritional value. Our commitment to local food is about preserving biodiversity, protecting open space, supporting family farmers, and keeping money invested in your community.