Hospital's new foodservice program features local, fresh ingredients

After a swtich to a new foodservice provider, hospital aims to increase healthfulness of menu.

July 25—Tomato and corn salad and blueberry sorbet aren’t your average items on a hospital menu.

“When you think of hospital food, you think of it as a step above airplane food,” said Matthew Croussouloudis, director of food and nutrition of the Hudson Valley Hospital Center. “So we wanted to take it to a whole new level.”

On Tuesday, residents and hospital employees gathered at a farmers market to taste samples from the hospital’s new patient and cafeteria menu. The samples were given out by Noah Sheetz, the hospital’s executive chef. He was the chef at the governor’s mansion during the Pataki administration.

“It tastes so natural,” Croussouloudis said of the tomato and corn salad. “It doesn’t even need any sugar or anything else but itself. We want to stray away from processed, canned foods.”

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Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

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Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

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Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

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