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health and wellness

Operations

2013 Goldies: UNC Health Care, Chapel Hill, N.C.

 By Paul King on May 13, 2013

There are a number of programs run by the foodservice department at UNC Health Care that can demonstrate best practices in non-commercial foodservice. For example, there is the Black Hat Chef program, which provides training and career advancement for coo

Menu

Analysis: Gluten-free Watershed?

 By Paul King on May 13, 2013

Lesley University is a small, private college in Cambridge, Mass., specializing in education, writing and fine arts programs. For much of its 103-year history, the college has operated in the shadow of its more famous neighbor, Harvard University. But the

Operations

Public OK with limiting unhealthy food in schools

May 08, 2013

There has been a lot of discussion since last year’s implementation of the Healthy Hunger-Free Kids Act about what types of foods should be served in schools.

Operations

Goldies 2013: UNC Health Care, Chapel Hill, N.C.

May 02, 2013

When Angelo Mojica and his team wanted to create a patient room service program without incraesing labor, they turned to what they already did well: retail foodservice. They built their program using menus from their 20 retail concepts, and patient satisf

Operations

Silver Plate Winners 2013: Angelo Mojica, UNC Healthcare

May 02, 2013

Angelo Mojica was this year's winner of the IFMA Silver Plate Award in Health Care. One of the main reasons he received this award was for the quality of retail outlets his team has created, and for the patient room service program called Restaurant D

Menu

Cutting the Salt

By Marygrace Taylor on Apr. 23, 2013

Salt is an essential flavor component, but stricter dietary guidelines and growing awareness around healthy eating means many diners want to eat less of it. Happily, non-commercial operators are meeting the demand with a variety of strategies.

Operations

A healthy fight

By Paul King on Apr. 11, 2013

Health and wellness is an issue that has been on a lot of people’s minds for quite some time. At FoodService Director, we spent the last several months building an entire conference around the topic.

Operations

Colleges most likely to post nutritional content; LTC/senior living least likely

Apr. 08, 2013

In honor of the 20th anniversary of the nutrition label, we thought we’d share how operators in the non-commercial foodservice industry post the nutritional content of the items they serve.

Operations

An education on celiac disease

By Paul King on Apr. 04, 2013

Do you know how much gluten it takes to make someone suffering with celiac disease ill? I didn’t, but I do now—and it isn’t very much. It was just one of several facts I was made aware of this week when I interviewed Marilyn Geller, COO of the Celiac Disease Foundation.

Operations

A healthy philosophy

By Paul King on Mar. 28, 2013

In early March, I paid a visit to Geisinger Medical Center in Danville, Pa., where the foodservice team recently completed construction on the Atrium Café, a stunning dining space in the campus’s main building.

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