Classes at two CCRCs are giving residents some continuing education in foodservice.
At the ANFP conference, FSD gathered five LTC directors to talk about their segment's challenges.
The model changes, from hospital-like to hospitality.
At Riddle Village, Larry Bates ensures his residents have variety, flexibility in their program.
Healthy items prices have been lowered to encourage consumption.
Valley Hospital is first in state to join international campaign.
Study shows labels were effective amongst all racial and ethnic groups.
System assigns a star rating to each item to show how healthy the item is.
Made-to-order options part of the renovation.
Patient meals up slightly over non-patient.
Pizza ovens and made-to-order meals prove popular.
Local Food Hub provides cafeteria farm stands to UVA locations.
New digester can handle up to 1,0000 pounds of food waste a day.
Franciscan Hospital for Children creates an inviting spot
Sampling of menus shows majority of items exceed maximum recommended levels
Participants learn how to take control implementing simple changes
Nutritious and delicious benefit bottom line.