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.
You can call it arroz con pollo, halal cart-style chicken, biryani, bibimbop, purloo, larb or just a burrito bowl, but we call it the perfect pairing: Chicken and rice. Pass the hot sauce!
From classic halal cart-style to fajita-spiced plate to sticky bourbon bowl, spicy sesame, caprese mashup and many more, chicken and rice can team up to create your single most iconic signature dish.
Working with area farmers and vendors, the meal program at University of California Davis Health achieves both more reliable procurement and higher quality ingredients.
HHS Chef Trula Hepner and her team at Havasu Regional Medical Center are seeing new signs of respect—and a bit of envy—from the restaurant community around town after besting local commercial restaurants in a mystery basket-style cooking competition.
This and a New York City bill that would require health inspection grades to be posted prominently in school cafeterias are some of the stories you may have missed recently.
When significant numbers of patients are sent home with malnutrition, it’s time to not just look at individual hospital foodservice systems, but at the bigger picture: Public health and policy change, according to Dr. Wendelyn Jones, Executive...