Franciscan Hospital for Children selects Unidine Corporation to transform dining program

The partnership puts the hospital at a forefront for pediatric healthcare, using fresh food as an approach to wellness and healing.

BOSTON—Unidine Corporation, a national food and dining management services company committed to Fresh Thinking and Culinary Excellence, today announced that it has been selected by Franciscan Hospital for Children to transform the hospital's dining program. The strategic partnership positions the hospital at the forefront of pediatric healthcare, using fresh food as part of a holistic approach to wellness and healing. Unidine will assume the management of more than 400 meals daily, with increased healthy and fresh options readily available to inpatient units and guests, onsite schools, residential programs, and day cares. The transition began on June 15 and will be completed over the course of the next six months.

"We recognize the importance of good nutrition and how it relates to overall wellness," said Franciscan Hospital for Children president and CEO John D. Nash. "We're pleased to partner with Unidine to achieve our goal of delighting children, families, students and staff with delicious, healthy and accessible food options."

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources