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‘Downsize food portions,’ say consumers

 By Patricia Cobe on Jan. 27, 2023

The pandemic has changed the amounts Americans want to eat, finds a new study from Georgetown University.

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Cura Hospitality creates rewards program to inspire senior wellness

 By Patricia Cobe on Jan. 13, 2023

BeWell Nutrition for the Active Adult steers participants toward healthy eating and exercise.

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NYC Health + Hospitals puts plant-based dishes front and center for patients

By Kelsey Nash on Jan. 11, 2023

The system’s public hospitals are now menuing plant-based items as the main option at dinner.

Operations

After tripling its unit count in 2022, Everytable looks to up the pace

By Lisa Jennings on Dec. 20, 2022

In addition to its brick-and-mortar storefronts, Everytable has an institutional foodservice operation providing meals for low-income seniors and houseless residents temporarily sheltered in hotels.

Foodservice Operation of the Month

A healthier menu for all—minus none of the flavor

By Julianne Pepitone on Dec. 15, 2022

At Northeastern Vermont Regional Hospital, menu items are built around sustainable and local ingredients, with a focus on reducing salt and fat.

Operations

USDA launches School Food System Transformation Challenge

By Kelsey Nash on Nov. 11, 2022

The department is putting $50 million toward the initiative, which aims to foster collaboration between schools and the food industry at large.

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Pink food is trending, adding a healthy, rosy glow to the menu

By Patricia Cobe on Nov. 01, 2022

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

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Cura’s BeWell program gently nudges residents toward healthy eating

By Patricia Cobe on Oct. 27, 2022

Chefs add excitement to the wellness initiative through a teaching kitchen and small tweaks to favorite dishes.

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The FDA sours on sugary foods

By Patricia Cobe on Oct. 03, 2022

In its new proposed rule to update the definition of “healthy” on packaged food labels, the Food & Drug Administration is cracking down on sugar and nutrient fortification of junk foods.

Workforce

How University of Michigan takes a proactive approach to mental wellness

By Patricia Cobe on Sep. 23, 2022

COVID was a catalyst for mental health issues and substance abuse among many close to higher-ed campuses. Here’s how one school is tackling the crisis head on.

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