Topeka hospitals scope out ways to encourage healthier dining choices

The Kansas Hospital Association suggests that the hospitals offer more fruits and veggies, provide nutrition labels, eliminate fried foods and offer healthier choices in vending machines.

TOPEKA, Kan.–Both Topeka hospital systems will assess their food service and look for ways to encourage healthier choices through a partnership with the Kansas Hospital Association.

Cindy Samuelson, vice president of member services and public relations for the Kansas Hospital Association, said 51 hospitals statewide, including St. Francis Health and Stormont-Vail HealthCare, had pledged to examine their food and beverage practices and make changes to promote healthier choices by staff and visitors. Some already have policies to encourage healthy eating, but their approaches and the amount of emphasis on it vary, she said.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

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...

FSD Resources