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."

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

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