Healthcare dining trending: Plant-based insights; Sodexo dietitians

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10 powerful plant-based insights and menu ideas for healthcare dining from top dietitians

Sharon Palmer, MSFS, RDN, aka The Plant-Powered Dietitian, leads discussion of experts on getting more plant-based menu items onto hospital menus and using healthcare dining as a teachable moment for patients.

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Sodexo’s healthcare dietitians use nutrition in fight with coronavirus

Plus, Sodexo’s new nationwide patient menu and what dietitians in the field have learned about feeding COVID-19 patients.

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UCSF Health launches mobile order, delivery services

Starting with GrubHub-based remote ordering from three small retail locations this summer, UCSFH extended it to two main cafes and also launched an experimental destination delivery program this fall.

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10 biggest healthcare dining stories of 2020

From micro markets to salad-making robots, these are the stories that impact hospital dining this year.

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Making new service models work onsite food service operations

The coronavirus pandemic has forced onsite dining providers to adjust operations with new or modified service models and programs like grab and go, preorder and delivery in order to continue to provide quality foodservice while keeping customers and staff safe. Here’s a roundup of what they‘ve been doing.

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10 powerful plant-based insights and menu ideas for healthcare dining from top dietitians

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