Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea
colorful salad

Each summer we run a four-week program that focuses on adding a wider variety of fruits and vegetables to employees’ diets.

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We have begun sending milk at breakfast only to those patients who ask for it, instead of including milk on every tray.

There’s no space for us to invite local farmers to do a farmers market. So we had our produce company bring in local produce.

We have gone to electronic inservice training, because it was hard to get everyone to attend training in person.

We have a lot of Burmese patients who have literacy issues and can’t read our menus, so we started a room service style just for them.

We use technology to give students a chance to connect directly with me in our “Ask the Dietitian” series.

To try to build camaraderie among foodservice and housekeeping staff, who don’t really know each other, we created an ice cream social.

We just launched a Café Series, which is a demo and discussion forum about culinary topics.

We hosted a Farm to Table dinner in a greenhouse at The Seed Farm for 150 students and guests from five colleges and a hospital in the Lehigh Valley, Pa., area.

To encourage students to use Black Bear Bucks, the currency kept in their university account, we offer a discount on food purchases.

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