By Connor Behrens
A new food initiative, called the "Mindful" program, is being introduced at UTMB to enhance employee health and wellness.
The program is part of a broader wellness initiative by Sodexo, a global food service provider, that focuses on providing nutritious food options to support a healthier lifestyle. It goes beyond offering better food menu choices, emphasizing a holistic approach to well-being that includes movement, stress management and lifestyle changes.
Tiffany Nance, clinical nutrition manager at Sodexo, explained that the Mindful program is built on four key pillars: "Food is life," "whole human," "real experts" and "inclusive positivity."
The program emphasizes the importance of food that is both nutritious and delicious. It also focuses on personal wellness, offering a client-centered, inclusive approach to health that combines nutritional science with practical lifestyle changes. Mindful menu items will feature simple, flavorful recipes designed to promote healthier dietary habits.
As part of the rollout, UTMB staff can expect to see more Mindful menu options in the campus cafes starting in January. The new menu items will be highlighted through events, including a tasting session for employees in January and National Nutrition Month promotions in March. The program also will feature a "Mindful Mile" on campus—an initiative that encourages staff to take time out of their day for physical activity by walking a designated route.
“The goal is to make sure that anyone who works at UTMB or visits the campus has access to healthier food options,” said Jeff Whitaker, area general manager for Sodexo. He said the program will not just offer new food choices but also include wellness challenges, such as walking and exercise programs, to help employees integrate healthier habits into their daily routines.
Another addition to the program will be "Farmer's Fridge," a smart refrigerated unit that offers chef-curated salads, bowls, snacks and more—all made from healthy ingredients. It is currently offered on the Galveston Campus at the Clinical Services Wing (CSW) 6th floor employee lounge and the Health Education Center, with plans to expand to other campuses in the coming weeks and months, Whitaker said.
Additionally, Mindful menu recipes will be made available to employees so they can re-create the meals at home. QR codes for these recipes will be displayed in the UTMB cafes alongside the featured menu items.
"This is more than just a food program," Nance said. "It’s about changing the way we think about food and health. It’s about creating a long-term impact on how we live our lives—not just what we eat, but how we move and how we manage stress."
The program also is open to the public through Sodexo’s Mindful website, which offers resources on healthy living, recipes and lifestyle tips. UTMB already has started incorporating healthier snack options in its cafes, swapping out traditional vending machine food for options like nuts and dried fruits.
"Leadership at UTMB has approached Sodexo to really be a partner in well-being," Whitaker said. "UTMB is looking for healthier options to help empower staff. Part of leadership's focus is to have healthier options for both employees and guests."
Whitaker emphasized that the Mindful program is not just a passing trend or a weekly health challenge.
"This is a long-term, ongoing approach to wellness," he said. "We want to help people change their habits and ultimately, improve their overall quality of life."
For more information, go to the Sodexo website's Mindful page.