Media Contact:
Ellen Sturgill
225-266-2915
esturg1@lsu.edu
FOR IMMEDIATE RELEASE
March 18, 2015
Culinary Enhancement Program Makes
Healthy Eating a Priority
Baton Rouge, La. ­— With the spring season comes revitalization and rejuvenation!
LSU Dining wants to breathe new life into eating healthier on campus, as they
introduce the 459 Culinary Enhancement Pilot Program this semester. The Pilot
Program aims at putting healthy eating at the forefront of the LSU community’s
mind. The Pilot Program is designed to refresh how students think about their
eating habits and how it affects their overall health and wellness.
portion control.
With the 459 Culinary Enhancement Pilot Program, students will notice new
serving vessels and healthier portions served at The 459 Commons dining hall.
This will help to improve quality and freshness of the products as well as increase
the speed of service. Information signage are also dispersed throughout the dining
hall listing nutritional values of different food products, as well as a table setting
and plate diagram, which gives students an understanding of healthy eating and
“The goal of the new program is to show students how to make
healthy eating choices when there is a variety options presented,”
said LSU Dining Marketing Manager Ellen Sturgill.
Leading the way in the kitchen to a healthier LSU is the new executive
chef, Laurence Landon. Landon has experience running kitchens
all around Louisiana — in New Orleans, Hammond, Lafayette and
Broussard. The Baton Rouge native’s mission is to ensure LSU
receives healthy, quality food options throughout campus and in
the dining halls to better serve all who come through its doors.
“We hope students will learn from this program and make better decisions about eating outside of the dining
hall and beyond college,” Sturgill said.
If you would like more info on this program please visit lsu.edu/dining or like us on Facebook for all of the latest
updates and information.
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@LSUDining
LSU Dining