When COVID-19 shut down the salad bar at Johns Hopkins, the team retrofitted part of the cafeteria into a concept called The Greens Project so that guests could retain some element of customization. Customers can choose from around 60 different toppings at the concept, including salmon and artichoke hearts. After customers select their toppings, a salad is prepared in front of them by a staff member. The dining team at Johns Hopkins Bayview serves close to 1,500 meals a day, according to a video created by the health system last year, with an emphasis on freshness, offering a variety of made-to-order options such as sushi, stir-fry and pizza.