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The Staff and Faculty Health and Well-being (SFHWB) Program has a mission to develop, promote and support a thriving culture of health and well-being throughout the UC Davis community.

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Summer - Fresh, Canned, or Frozen?

Don’t underestimate canned and frozen fruits and vegetables! Canned food is an easy, affordable way to include more fruits and vegetables into your diet. Fruits and vegetables that are used for canning are usually picked at peak freshness. The canning process ensures a long shelf life, but once a can has been opened, all its contents should be consumed within 5 – 7 days. Canned vegetables are also already cooked and only need to be heated up before serving. With options that are not already flavored, you can add your own seasoning and they can be incorporated into many different dishes.