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Hospitals & Long-term Care

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Is Massachusetts food waste ban only the beginning?

 Nov. 20, 2014

On a Monday morning in the Boston University food court, students toss plates of food in bins with multicolored labels: green for recycling, black for landfill, and yellow for compostables.

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How to implement a healthy-beverage program

 By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 19, 2014

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

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Boston TV gives hospital cafeterias low marks

Nov. 19, 2014

Boston is home to many of the nation’s best hospitals, but the I-Team discovered some of these institutions may not always be as careful with the food they serve as they are with patient care.

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Healthy Hospital Compact takes effect in Colorado

Nov. 19, 2014

According to the Colorado Department of Public Health and Environment, one in five adults in the state are obese, and one out of every seven children are.

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Healthcare FSDs offer sound advice

By Paul King on Nov. 19, 2014

In a style similar to FSD’s popular “Steal This Idea” section, the directors shared a number of ideas for generating revenue, cutting costs, training employees and improving morale.

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Is gluten free good for you?

By Marygrace Taylor on Nov. 19, 2014

Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.

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Scotland considers requiring nutritional meals in hospitals

Nov. 19, 2014

The health secretary said: "Scotland has led the way in the UK when it comes to developing and monitoring standards for nutritional care and catering in hospitals.

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Spice it up

By Lindsey Ramsey on Nov. 18, 2014

Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.

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How to keep multiple dining venues up to date

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 18, 2014

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

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Cheesecake: A blank canvas

By Marygrace Taylor on Nov. 17, 2014

Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.

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