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One On One

One On One With: Hospital food pantry

In our latest edition of Food Management’s podcast, we speak with Jim McGrody of UNC REX Healthcare about starting a food pantry and creating a culture of culinary excellence at a hospital.

Editor’s Note: Welcome to One On One With, Food Management’s podcast. Every two weeks we’ll share an intimate conversation between an FM editor and an industry icon or thought leader.

We’ll cover topics from hiring, new concepts, consumer trends, management and menu development. Or hear how an operator is increasing participation or meeting changing customer expectations. These one-on-one interviews provide peer learning at its best.

This marks our third podcast, with Jim McGrody, of UNC REX Healthcare in Raleigh, N.C. Check back in in two weeks for our next edition of One On One With, and find more podcasts here.

“We need to do this,” was the response Jim McGrody received from the executive management team at UNC REX Healthcare when presented with the idea of opening a food pantry on campus.

REX Healthcare is one of a growing number of hospitals that are opening such pantries to help food-insecure patients with their recovery. The food pantry is simply the latest innovation from the dining team at the North Carolina Hospital, which has created a culture of culinary prowess and creativity.

We sat down with McGrody, director of culinary nutrition services, to find out about starting the pantry, why he got into healthcare foodservice and what’s up next for the hospital.

More on UNC REX Healthcare:

Hospital launches food pantry to combat patients’ food insecurity

Best of Show: UNC REX Healthcare

Take-and-bake pizza makes the rounds at Rex Healthcare

Mediterranean concept at heart of new UNC Rex Health cardio campus

Chartwells Partners With Rex Hospital on Culinary Training

Beyond the Black Hat Chefs

Black Hat Chefs travel to Denver VA hospital to train, inspire

TAGS: Management
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