Virginia Mason earns Marine Stewardship Council certification

The hospital is the first in the country to earn the distinction, which honors locations for serving seafood grown and harvested by certified, environmentally sustainable methods.

SEATTLE—Virginia Mason announced today it is the first hospital in the United States to earn Marine Stewardship Council (MSC) certification for its commitment to serving seafood grown and harvested by certified, environmentally sustainable methods.

"MSC is pleased to be part of Virginia Mason's commitment to implementing green business practices to support a healthy environment and community," said Geoff Bolan, MSC region commercial director, Americas. "We hope today's announcement will serve as an inspiration for other medical centers nationwide to follow Virginia Mason's bold environmental initiatives in the health care industry."

MSC-certified seafood is regularly served in the hospital's cafeteria and it is an in-room menu option for hospitalized patients every day.

"Our Food and Nutrition team members are passionate about protecting ocean resources and reassuring our customers - who are patients, families and staff - that the seafood they are eating is of the highest quality and harvested sustainably," said Brenna Davis, director of Sustainability at Virginia Mason.

More From FoodService Director

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...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources