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Healthcare Spotlight

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AHF taps David Reeves as new president-elect

 By Bianca N. Herron on Apr. 19, 2016

The director of hospitality services at Edward-Elmhurst Health starts his term as president-elect in August.

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Ariz. university to open retirement community on campus

 By Bianca N. Herron on Apr. 19, 2016

The community will feature formal and bistro-style dining, as well as concierge services and on-site physicians.

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Top 5 hospitals for healthy food

By Bianca N. Herron on Mar. 15, 2016

Aspen Valley Hospital in Colorado and New York-based Stony Brook University Hospital tied for first place in the Physicians Committee’s 2016 list of hospitals with the healthiest food.

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College students poor at managing food allergies: Study

By FSD Staff on Mar. 15, 2016

Less than half of the students with food allergies have allergen-free alternatives available at their school, the report found.

Menu

Celeb chef to grow veg-centric chain at colleges, hospitals, senior living

By Kelly Killian on Mar. 15, 2016

Jose Andres sets his sights on noncommercial to grow his Beefsteak restaurant concept.

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Ariz. hospital incorporates plant-based options to meet demand

By Bianca N. Herron on Mar. 15, 2016

Canyon Vista Medical Center has a growing number of doctors and staff who prefer a plant-based diet for themselves as well as for their patients.

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Patients provide hyper-local ingredients at senior-living facility

By Bianca N. Herron on Feb. 16, 2016

A resident-run garden complex at a Pennsylvania senior living facility provides produce for the foodservice operations—and an opportunity for much-needed social interaction.

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400 hospitals pledge to purchase antibiotic free meat

By FSD Staff on Jan. 19, 2016

The facilities plan to raise the portion of ABF proteins to 20 percent.

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Ind. hospital rolls out room service

By FSD Staff on Jan. 19, 2016

Floor ambassadors, who take orders by iPad, foster a connection with patients and ensure meal choices align with their recommended diets.

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Fla. health system expands home meal-delivery program

By FSD Staff on Jan. 19, 2016

The four-week program delivers “cook and chill” meals to discharged patients at risk of becoming malnourished.

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