Articles covering the latest news and innovation from the healthcare segments, including patient feeding and retail in hospitals, and resident dining in long-term care and retirement communities.
Morrison Healthcare’s Laura Knight has worked on both the tech and the creative sides of healthcare food service; now she’s VP of patient experience, and helping to forge a path in technology, teamwork and the healing human touch for the future.
Chef Fresh brand gives consumers healthy, fresh grab-and-go choices while some Metz accounts see their salad bars temporarily transformed into fall-themed pop-up pantries.
Plus, how a hospital chef reaps the bounty from an onsite organic farm and how the country’s largest hospitals are dealing with coronavirus in the 2020 FM Power Players for healthcare dining
To assist them with recovery and to celebrate their being discharged, the hospital’s food service team created boxes of food and meals to send home with patients.
Grow2Heal Garden at Homestead Hospital produces more than 30 different fruits, vegetables and herbs while also serving as a community educational resource for maintaining healthy lifestyles.
With the threat of the coronavirus crisis looming, Spectrum Health made plans for setting up surge capacity in alternate sites like Grand Valley State University. Kevin Vos, senior director of hospitality support services for the system, talks...
Charles DeLeva, executive chef at St. Luke’s University Health Anderson Campus, talks about how produce from an organic farm located on hospital property benefits his dining program and his customers.
Part of Morrison Healthcare’s previous Best Concept Award winning plug-and-play rotating micro-concept program, Beet Root takes advantage of the various ways that beets can be used in recipes to offer a healthful, delicious menu for healthcare...
