From purchasing imperfect produce to using every scrap, Practice Greenhealth provides eight tips to help cut the trash in hospital foodservice programs.
All patients are screened for hunger security and those in need are given a box from the hospital’s food pantry upon discharge.
Once hiring clinical dietitians only, foodservice companies now see the value RDNs bring to all business sectors.
Nine kiosks strategically placed around BistrOH! are helping to speed service, control food costs and increase usage.
The University of Pennsylvania Health System’s One West Café offers an alternative to the fixed menu choices at the facility’s other retail dining locations.
Morrison Community Living’s competition features “Cutthroat Kitchen”-style sabotages and fun.
Each year Food Management honors operations for excellence and innovation in our Best Concepts awards program. Read more on this year’s winners.