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.
Meet the country's largest foodservice management firms operating food-related services for schools, colleges, healthcare, business and industry, and more.
More than just food distribution, a new model of collaboration in the Bay Area: FoodService Partners’ Union City Food Culinary Center is addressing troublesome systemic inequalities in the area.
Here are several ways onsite food service chefs are planting menu ideas with potential to grow. Plus, the real nutritional buzz on plant-based eating from a top Sodexo dietitian and a study by UCLA’s dining team and a PhD student on the effects of...
No longer just for dedicated vegans or vegetarians, plant-based eating has gotten a lot more inclusive. Check out these examples of plant-based dishes that boldly take their rightful place on the menu.
Lisa Schairer, managing director of Cura Hospitality, a member of the Elior North America, spoke with Food Management about initiatives from Cura-operated foodservice operations like mini grocery stores to margarita carts.
In this month’s recap of the Top 5 most popular Healthcare Food Management articles, 10 powerful plant-based insights and menu ideas for healthcare dining from top dietitians ranked as the week’s top story. The hospital setting can provide a...
Nutrient-rich and culturally impactful, indigenous comfort foods provide healing power to patients, staff and hospital employees. From seal soup to moose stew and reindeer potpie, these Alaskan staples have healing properties backed up by science.
