Ordering kiosk serves a waiting area located next to the hospital’s operating rooms so family members can get food without leaving the premises.

Jefferson Healthcare prioritizes local purchasing through in-house processing and preserving, simplified menus and an “institutional CSA” program.

At one of Florida’s premier senior living communities, Executive Chef Begoña Lluch, is blazing a trail for menus that bring vitality to residents, combining the best parts of kosher, macrobiotic and Mediterranean diets.

Boston Medical Center’s dietitian teaches patients in recovery that food can help heal and restore life’s balance.

Healthy Mason jar salads kick off new series of pop-up teaching events poised to increase culinary literacy through “appetizing advice” with easy at-home recipes for hospital patients, staff and the surrounding community.

A variety of micromarkets featuring fresh, high-quality prepared and packaged food options supplement Sodexo’s traditional cafes with additional conveniently located outlets.

Research showed fewer emergency department visits, fewer inpatient admissions and lower medical spending are possible benefits from initiatives that bring prepared food to nutritionally vulnerable patients.

NewYork-Presbyterian, one of the country’s largest healthcare systems, is jumping on the Meatless Monday bandwagon, launching the program at four sites in late February.