A cooking class for diabetics at Abrazo Community Health Network in Phoenix not only educated participants about healthy meal prep, but it also spurred the launch of a prepared food program called Meals To Go.
“Many of the participants said they just did not want to cook for themselves, or they were really no longer able to handle the task,” says Jean Revard, director of food service and environmental services for Abrazo’s Paradise Valley Hospital. “They wanted fresh, not frozen. And they wanted meals to satisfy the craving for good old-fashioned home-cooked meals.”
Whether it’s a need for healthy options for hospital patients and visitors, or a convenient way for busy employees to grab dinner at their company cafe, prepared to-go meals are a growing segment. Here, operators share what works.