RD and Assistant Food Service Director Kalthleen Carrozza recounts how the team at Stony Brook University Hospital in New York has pivoted, improvised and learned about the nutrition and operations side of caring for COVID-19 patients.
Brigaid founder and master of reinvention, Chef Dan Giusti pivots yet again as school food became emergency feeding during the pandemic.
Kisco Senior Living provides 100% room delivery of meals to residents without disposables by using eco-friendly, transparent meal containers that maintain temperature integrity, are attractive and save both money and landfill space.
Pennsylvania farmland is fertile with ideas for sustainability in farming, fishing, wellness and more at this unique college campus. Galarza is sharing what he’s learned—and what could be lost—about the way our environment shapes us, and vice versa.
Director Joe Urban also talks about financial stress and looking forward to fall.
The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.
CWU’s Fresh Bar is forging ahead with wellness-focused menu items, fresh-squeezed juice, local produce and room to grow.
During peak coronavirus demands on local institutions, the university stepped in to help meet demand by healthcare workers.