Aug. 22—The kitchens of Michigan's St. Joseph Mercy hospitals in Ann Arbor and Livingston have rolled out upgrades to inpatient meals and service this month.
The menu system has been completely overhauled and dishes are now made to order in a restaurant-style assembly instead of being prepared in large batches. Kitchen staff are attempting to source 20% of the ingredients locally by 2020—a benchmark they’re close to accomplishing through their bread and milk.
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