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Hospitals & Long-term Care

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Life Lessons

May 17, 2012

We have residents who have suffered a life change such as stroke or heart attack, or men who are without their wives for the first time. We offer one-on-one consultation with a dietetic intern so residents can learn to cook in their new situation. For exa

Operations

Hospital food improves with recipes from home

 May 17, 2012

Chef encouraged employees to bring in favorite recipes.

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Bake Sale

May 17, 2012

The days of freshly baked goods are going by the wayside, so every quarter in the main lobby we hold a good old-fashioned bake sale, including many varieties of fresh-baked breads with whole wheat and grains. The event is enjoyed by all and creates a sens

People

Brian West

May 16, 2012

In addition to being an overall great guy, Brian West, assistant director of culinary and nutrition services at Rockynol Retirement Community, in Akron, Ohio, holds all employees accountable for their actions and deadlines, according to Brian Lippiatt, di

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Lunch and Learn

May 14, 2012

As a new facility we aren’t hampered by long-standing events, so we’ve created new ones. One of the events we do five or six times a year is a Lunch and Learn with our chef. He cooks a three-course meal and teaches the residents, who pay a nom

Menu

Beyond Chicken Caesar

By Pamela Parseghian on May 14, 2012

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

Operations

Sustainability in Practice: Reducing Meat, Increasing Vegetable Consumption

By Becky Schilling on May 09, 2012

After implementing a Meatless Monday program, Sodexo saw that customers were purchasing more vegetables, according to a new report by the Johns Hopkins Center for a Livable Future. In January 2011, Sodexo started Meatless Monday programs in its healt

Operations

Sustainability in Practice: UCSF Medical Center Fights Greenwashing Data

By Becky Schilling on May 09, 2012

As part of the University of California system, the UCSF Medical Center is working to achieve the system’s goal of having 20% of all purchases made from sustainable sources by 2020. In order to meet that goal, Dan Henroid, director of nutrition and

Operations

Sustainability in Practice: Hospital Makes Meatless Philly Cheese Steak

By Becky Schilling on May 09, 2012

At 96-bed Magee Rehabilitation in Philadelphia, customers are learning to love meatless options, including a meat-free version of the sandwich that bears the city’s name—a Philly Cheese St...

Operations

Celebrity chef brings healthy Asian fare to hospital

May 02, 2012

Martin demonstrated a variety of knife skills while discussing tips on Asian cooking.

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