Hospital food so fresh, even the healthy come to dine

Local seniors flock to Fauquier Hospital's Bistro on the Hill

June 13—Twice a week, local seniors in Warrenton, Virginia, flock to a hip new dinner spot called the Bistro on the Hill for good food, a great view, and musical accompaniment by a retired piano player from a nearby Nordstrom's.

Only "The Bistro" is no stand-alone restaurant. It's the cafeteria of Fauquier Hospital, one of a new group of "patient-centered" health facilities focused on meeting more than just people's medical needs. Fauquier is one of about a dozen U.S. hospitals certified by a group called Planetree, which sets strict standards for patient-centered care, including highlighting the "nutritional and nurturing aspects of food."

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Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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