This mobile cold steel organic ice cream concept is designed especially for senior centers where its menu of frozen delights has special appeal either as part of a regular café rotation or a special event cart.

Being affiliated with one of the country’s most famous agriculture schools wasn’t enough to ensure that hospital dining at UC Davis Medical Center in Sacramento was as plant-forward and local as Executive Chef Santana Diaz is currently pushing for.

The NewYork-Presbyterian David H. Koch Center stresses hospitality and the patient experience, and the onsite café and patient lounge are critical components of that approach.

Famous regional American eats turn the dining room into Philadelphia, NYC, Kansas City, the Jersey Shore and more.

Fruits, vegetables and whole grains get top billing on the menu at the Healthy Scratch Café at the Roswell Park Comprehensive Cancer Center in Buffalo.

Arkansas Heart Hospital launches Food From the Heart food truck