Bringing the retail café to nurses’ stations—and also reaching the few visitors allowed on the floors—Market on the Move is a great vehicle for increasing retail volumes and building a relationship between nursing and foodservice.

The dining team at New York City’s Mt. Sinai Hospital served not only in-house patients but also sent meals to the temporary tent hospital across the street in Central Park.

Nazim Khan, executive chef at Bryan Health in Lincoln, Neb., became a student of the Blue Zones diet for health, happiness and longevity, planning to make it a big part of the menu. When the pandemic hit, Khan doubled down on his focus and is on...

Kardia at UNC REX Healthcare recently opened, with a limited menu, eliminated seating and enhanced cleaning policies.

Elior North America unit Cura Hospitality develops the “Sorta Salad Bar” and other solutions to address the lack of salad bars during pandemic.

RD and Assistant Food Service Director Kalthleen Carrozza recounts how the team at Stony Brook University Hospital in New York has pivoted, improvised and learned about the nutrition and operations side of caring for COVID-19 patients.