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.
This and a college student survey that indicates the importance of dining halls as campus social hubs are some of the stories you may have missed recently.
A new line of plant-based, sustainable (and wildly creative) bowls is the result of back-and-forth recipe development between Chef Jason Patel of the Humane Society of the United States (HSUS) and HHS Chef Marta Hernandez.
The local procurement program at University of California Davis Health has been named winner of the 2022 FM Best Concept Award in the Best Sustainability Concept category.
Sandwich? We don’t know her. Well, okay, sandwiches are still great, but one-bowl meals, bowl concepts and globally inspired bowls are getting chefs excited when planning new concepts for fall: Plant-based, sustainable, protein-packed, seafood...
In terms of seismic foodservice trends, bowls are big. The newest bowl concepts are global, environmentally conscious, plant-based, portable, customizable and above all else, “crave-a-bowl.”
In this month’s recap of the Top 5 most popular Healthcare Food Management articles, 9 healthcare chefs who made a difference over the past year ranked as the week’s top story. Here are some of the submissions for chefs from...
