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.
University of California-San Francisco Health contracts with a local leftover food pickup service called Copia that uses notable commercial meal delivery concerns as pickup options.
Research shows college students waste 112 pounds each year and that tasting spoons work to reduce waste while entrée plate size, tray availability and staff-portioning seem to have little effect.
Spectrum Health’s Michigan Street Market engages community, serves Butterworth Hospital with a sleek design, fresh produce mini market, local sandwiches and sushi, fresh smoothies, house-smoked meats and more.
Drawing on his German heritage and the rich melting pot of Texas cuisine, Uwe Rudnick is bringing new flavors to the residents in a Fort Worth senior living high-rise.
Through Morrison Healthcare’s Teaching Kitchen program, the TV star and cookbook author shares her secrets for No Butter Chicken, mango lassi and more.
