Hospital partners with community organizations for nutrition-related programing.
Dishes are now made to order instead of being prepared in large batches.
Nutritional information now posted at cafeteria and in fast food locations.
New cart delivery system improves patient satisfaction scores.
Chef’s Tables give children in hospitals opportunity to get out of their rooms and into the kitchen.
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.