Photographs by Jodi Hilton for The New York Times, except top left by Tim Sloan/Agence France-Presse — Getty Images.
The Full Yield, a start-up, aims to help employers cut health care costs via better food choices, from salads to yogurt parfaits. Its board includes Gary Hirshberg, right, C.E.O. of Stonyfield Farm.
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By MELANIE WARNER
Published: November 28, 2009

Steven Burd isn’t a doctor or a medical specialist. But he sure can talk like one.

Zoe Finch Totten, second from left, C.E.O. of the Full Yield, offered sample portions of its menu offerings to employees of Harvard Pilgrim, an insurance company.

“I can take any standard diagnostic procedure and there’s typically a five- to tenfold difference in the cost of that identical procedure, whether it’s an M.R.I., CT scan, a diagnostic catheterization, a colonoscopy, you name it,” says Mr. Burd, the chief executive of Safeway.

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Carolyn says “You ARE what you Eat!”- BE FITT4Life! SEE great article for corporate and U.S. Wellness!