Munson Medical Center’s cafeteria, a popular eatery among both employees and locals, is making cuts: eliminating extra sodium, calories and fat from its menus. It’s all part of a healthy lifestyle initiative through the employee wellness program.

“We’re a hospital; we need to be at the forefront of healthy eating and lifestyles,” says Jeff Ales, director of food and nutrition.

The cafeteria is a favorite among locals like Rich Brauer of Brauer Productions, who says he’s been eating at the place for decades. Although parking can be tricky, he says if he’s in the neighborhood he’ll stop in for a bite “because it’s fast and has a large variety.”

Now an initiative to revamp the food selection at the cafeteria is underway and has already brought about some changes like smaller, healthier sized portions and pizzas with more than 60 percent fewer calories.

“We came up with a pizza that’s only 250 calories, versus 800 calories,” explains Ales. “Our executive chef (Darren Hawley, formerly of Crystal Mountain Resort) is getting creative and finding ways to eliminate fat and sodium, and introduce healthier options.”

Munson is also buying more locally-sourced foods to not only support area farmers, but to also cut down on preservatives and processing. Ales admits prices may increase a bit because of the fresher ingredients, but says it’s only to cover the cost of the food and preparations. Retail Catering Manager Ted Maury adds the prices are still “competitive,” if not a “bargain” in Traverse City.

Along with healthier food options, Maury says Munson’s goal for its cafeteria is to provide some of the best food in the region and get away from the stigma of “bad hospital food.”

Roberta Goff, a Munson resource clinician who eats on-site often, tells The Ticker, “I appreciate the quality of the food. I have eaten at other hospitals’ cafeterias and none can even come close in comparison.”

“Each day we strive to serve restaurant-quality food, not only to our patients and staff, but to the whole community,” Maury explains, adding, “With more than twenty thousand transactions a week and seating for 220 people, we are the largest restaurant in Northern Michigan.”

Ales says most customers are pleased with the cafeteria changes. For those who might miss their cheesier pizza or giant burgers and fries, he points out that the changes will be gradual.

“It’s a fluid, ever-changing process,” he explains. “We’re not going to flip the switch and be done. We will introduce healthy things over time.”