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.”

More From FoodService Director

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources