Kiosk serves made-from-scratch sandwiches, soups, salads and entrées.
Commitment to serve healthy food part of initiative.
Virginia hospital uses local produce to entice customers.
Chef encouraged employees to bring in favorite recipes.
Brian West holds all employees accountable for their actions and deadlines.
New seasonal salads feature out-of-the- ordinary protein toppings, garnishes and ethnic flair
Study found that 49% of operators who implemented Meatless Monday programs reported an increase in purchases of vegetables.
Rehab center reinvents a classic.
System has goal of having 20% of all purchases made from sustainable sources by 2020.
Martin demonstrated a variety of knife skills while discussing tips on Asian cooking.
Hopes to serve only unsweetened or reduced sugar beverages.
UNC Healthcare’s answer to room service draws on its own retail expertise.
Food blog will offer healthy and tasty recipes designed for seniors.
Delivering great food to sick kids takes a caretive mind at Pittsburgh hospital.
Karen Lis succeeds at Minneapolis VA by earning the respect of her staff.
Fla. hospitals ffering made-to-order entrées and room service.