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Living Well encourages employees to adopt proper nutrition and maintain a healthy weight, both of which are critical to good health.
Program highlights: On-site nutrition seminars, healthy cooking demonstrations, Weight Watchers At-Work, promotion of healthy choices in cafeteria and in vending machines
The Weight Watchers At-Work® program provides the advantage of group support with the convenience of meeting on the St. Jude campus. Research indicates that joining a weight-loss program with others significantly contributes to weight-loss success.
The St. Jude cafeteria—Kay Kafe—provides both physical and emotional nourishment. All employees – from St. Jude, ALSAC and the Children’s GMP - come together in the Kay Kafe to eat every day in the same dining room as our patients, families, visitors and donors eat.
The Food Services department is passionate about promoting good nutrition. We have two long salad bars that are often stocked with veggies from St. Jude’s own on-campus organic garden; a daily Weight Watchers-approved entrée/sides; sushi bar; daily healthy soups; and even grab-and-go items like organic juices, veggies, fruits, nuts, baked chips, yogurts and salads.
The St. Jude Farmer’s Market offers employees, patients and their families the chance to purchase fresh produce and farm-raised meat from local farmers. The market is held on-site every other Friday from May through the end of October. The market features numerous local vendors including West Wind Farms, Neola Beef, Jones Orchard, Peace Bee Farms, Whitton Farms, Tim’s Family Farms, Funder Farms, McCarter Coffee Co., Delta Pecan, Seven Harvest, Aunt Lizzies and Shoaf’s Loaf.
The success of the St. Jude Farmers Market inspired St. Jude employees to develop an alternative food system. As a result, in 2009, thanks to the efforts of St. Jude employees as well as support from local growers, the magazine Edible Memphis and Grow Memphis, the St. Jude Garden was created. Located on a once vacant lot across the street from St. Jude, growing on the plot are potatoes, cucumbers, tomatoes, squash, peppers, herbs and other vegetables which are used to supplement the produce that is purchased for the St. Jude Kay Kafe cafeteria.
To provide a continuous supply of fresh produce throughout the season, volunteers plant vegetable beds weekly. Choosing sustainably produced vegetables not only helps to lower food costs, but it also helps to lower patient and employee exposure to pesticides, hormones and herbicides that are widely used with the conventional food system. The garden operates strictly on donations and is maintained primarily by St. Jude employees who contribute supplies and equipment and donate their time.