Bayview Senior Living Community in Seattle completely overhauled its facilities a couple years ago and now offers residents a high-end living space with several new onsite dining venues.
College of the Atlantic, Princeton Review’s top ranked “green college” six years running, builds that sustainability mission into its campus food program.
Tiny College of the Atlantic has topped Princeton Review’s list of the country’s greenest colleges for the past six years. Here’s how its dining program fits into that success.
With two noted outside brands and high-quality retail and patient dining options from AVI Foodsystems, this new medical facility incorporates a cutting edge approach to healthcare foodservice.
With a commitment to more scratch cooking and a huge program-owned greenhouse on the way, Denver Public Schools is making a major commitment to improving its meal quality and freshness.
Delaware North incorporates sustainability initiatives, technology solutions and a focus on menu quality and diversity into Climate Pledge Arena, home of the NHL’s new Seattle Kraken.
Hoosier Village senior community’s recent dining space transformation produced a new casual bistro, a grab and go market and a bar area in one footprint that also incorporates the pre-existing traditional dining room.
With the help of Morrison Living, Hoosier Village’s recent dining space transformation produced a bistro, a market and a bar to provide residents flexibility whether they want to dine in or take out.
