Conn. hospital “certifies” healthy local restaurant dishes

Plow to Plate Signature Dish Initiative shows commitment to community health.

May 15—New Milford (Conn.) Hospital has partnered with 15 local restaurants as part of its Plow to Plate Signature Dish initiative. For this effort, participating restaurants offer a signature healthy dish or dishes (appetizer, entree, dessert) on the their menu.

Participating restaurants display a framed Plow to Plate Signature Dish commitment certificate signed by both the restaurant owner and Executive Director of New Milford Hospital Deborah Weymouth signifying the partnership’s commitment to community health. The dishes must meet the hospital’s nutrition guidelines for its Plow to Plate program, which the hospital's café follows. Those guidelines include:

• The dish should incorporate vegetable whole grain, or fruit (goal for 2/3 of plate plant based foods)

• No processed foods or factory-raised meats; lean meat choices (goal of 1/3 of plate or less)

• No deep-fried foods or meats

• When possible, locally sourced ingredients

• Utilize fresh herbs and spices for seasoning when needed

• Limit added salt

• No oversized portions

• Focus on quality not quantity

In some cases, an entire Plow to Plate restaurant menu is devoted to this initiative.

"By taking better care of ourselves and making healthy choices in food, everyone in the community is going to benefit in the long run," Weymouth said in a press release.

New Milford Hospital earned a 2012 gold level Connecticut Quality Improvement Award (CQIA) Innovation Prize for its healthy eating efforts. The Plow to Plate concept, established in 2006 with New Milford Hospital as one of its founders, is now regarded as a model of healthy eating and community partnership. New Milford Hospital offers a Signature Dish coupon book at community and hospital events and hopes to compile a Signature Dish recipe book.

More From FoodService Director

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

Industry News & Opinion

Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

FSD Resources