Feb. 4—Looking around the prep line at Munster, Ind'’s Community Hospital and you would be hard-pressed to find anything resembling what one would call "traditional hospital food."
Several bright white plates feature salads with vibrant red and yellow tomatoes, green snow peas and broccoli, and black olives mixed with fresh baby spinach and lettuces, and chicken breasts marinated with lemon and herbs. It’s part of the hospital’s yearlong journey to improve its food offerings by making them with fresh ingredients and more along the lines of something you would encounter in a restaurant, while following nutritional guidelines.