This month, healthcare facilities transformed to address the needs of patients and workers during the COVID-19 crisis.
UNC REX Healthcare has taken a closed café space and made it into a market for employees where they can purchase staple foods like chicken and beef as well as prepared meals like pizza and non-food essentials like toilet paper.
Across the country, Cura Hospitality, a unit of Elior North America, created mobile mini marts that are popping up all over repurposed hospital cafeterias to help healthcare workers who can't get to the grocery store. The marts are filled with dry and perishable grocery items as well as non-food staples such as paper towels and toilet paper.
And in New Jersey, Hunterdon Medical Center’s Angela O’Neill shares her story of operational changes and finding solutions for service amid the coronavirus in a special video interview with Becky Schilling.
See what else was trending this month in healthcare on Food Management.