Continue to Site >>>

Hospitals & Long-term Care

Operations

Hospital teams up with provider to go both local and healthful

 Mar. 17, 2015

A Portland, Maine-based hospital is partnering with a local pizza manufacturer to support the local economy and patients’ health at the same time.

Operations

Less meat, more plant-based meals on hospital menus

 Mar. 17, 2015

As the Meatless Monday trend continues to grow, one medical center hosted a vegan workshop in partnership with the Humane Society of the United States.

Menu

Five ways to lure carnivores to try plant-based dishes

Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

Operations

Study: Consumers willing to spend more for GMO potatoes

Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

Operations

Aramark to go “cage-free” by 2020

Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

Steal This Idea

Partner with other departments

Mar. 13, 2015

We developed a partnership with our district’s staff-development department to establish an annual training schedule.

People

Confessions of Peter Napolitano

Mar. 13, 2015

The executive director of auxiliary services at Binghamton University in Binghamton, N.Y., admires Pope Francis, loves Chilean sea bass and wishes french fries had never been invented.

Operations

Compass Group pushes for new model of innovation

Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

Keeping it clean

By Marygrace Taylor on Mar. 13, 2015

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

  • Page 101