Health Care Without Harm recognizes chef and system for “green” practices.
Healthy food will cost less than unhealthy choices.
By eating foods marked with green label, Indiana woman improves health.
Menus encourage customers to make healthy choices.
Carlen Loewenthal finds innovative approaches to correct deficiencies.
Rich Burlingame doesn't get kale, wants to go sailing and can't resist Hershey bars.
Café took the place of three operations and increased participation by 35% to 40%.
Memory Support Dining program ensures social and caloric nourishment.
The agreement puts in place a set of standards for judging the social responsibility and sustainability of vendors.
Nutritious options won the North Shore-LIJ Health System's Ultimate Chef Healthy Entrée Challenge.
Morrison upgrades hospital café with more variety and focus on nutrition.
Hospital reportedly threw away $181,000 worth of food last year.
Geisinger's Steve Cerullo doesn't control his customers, but he does control his menu.
Measure would set dietary standards for public cafeterias.
Lisette Coston named president-elect; Laura Watson prepares to become president.
Essentia Health vows to buy 20% of its food locally by 2020.