We spoke to operators to get 25 tips from their successful health and wellness programs.
Here's a look at six of the proposed menu items for Rush Medical Center's planned restaurant-style patient menu.
Olive, avocado and oil blends help operators provide healthier flavor profiles.
USDA’s newly released interim rule gives operators another chance to comment on proposed requirements.
Program offers customer choice, while delivering only 550 calories.
Operators use fruit, natural sweeteners to cut sugar in recipes.
Stem to Root dishes make use of all the edible, healthy parts of produce such as stalks, peels, rinds and roots.
UC San Diego provides healthy fare for vegans/vegetarians.
Using whites and pairing with vegetables help operators improve nutritional value of egg-based dishes.
Fast food outlets in hospitals might seem nonsensical, but there’s more to these partnerships than just a menu.
Soups were the most common gluten-free menu option made in house.
Will Lesley University settlement lead to food allergies being considered a disability?
Parkhurst Dining Services at the university created its own nutrition bars to help fuel students.
Campaign encouraged campus communities to dine healthy by eating salads during the month of March.
Two-thirds of Americans said they would vote for a law limiting the kinds of food that can be served in schools.
From purchasing to service, operators share tips to reduce sodium.
Paul King presents an argument for healthy guidance rather than coercion.