California hospitals work together to transform hospital food

Several San Francisco hospitals are working with Physicians for Social Responsibility, a nonprofit organization, to provide healthy, sustainable and savory food items.

SAN FRANCISCO—In reviews on Yelp, San Francisco's Moffitt Café averages four-and-a-half out of five stars. "Unbelievable variety, farm to table fresh food, wide produce selection, and great prices!" enthuses one customer. “I'm really happy with eating here, they have SO many options,” gushes another.

Not bad reviews ... especially for a hospital cafeteria. Moffitt Café, also known as “the Moffitteria," is the main dining hall of the University of California at San Francisco (UCSF) Medical Center. Since undertaking a $6.5m café renovation in 2010, the nutrition and food services department at UCSF has been working to renovate the menu as well, attempting to integrate eating choices that are tasty, healthy and good for the environment.

Even though a short hospital stay is unlikely to change anyone's bad eating habits, it's "a big educational opportunity," says food-service project manager Jack Henderson. "We need to lead by example, because we are a teaching institution."

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

FSD Resources