2018 F&B sales: $19.1M
Total bed count: 1,493
Total patient discharges: 51,490
UPMC Presbyterian Cafeteria partners with the Greater Pittsburgh Community Food Bank’s Chef’s Table program to donate leftover food to community organizations, and it collaborates with nearby Freedom Farms for weekly farmers markets. In addition, the hospital participates in yearly food demonstrations and nutritional seminars, such as Forward Food and National Nutrition Month. It achieved a LEED-Silver designation from the Sustainable Pittsburgh Restaurant Association organization based on 149 sustainable actions achieved across seven broad areas of focus.
Source: Data courtesy of Technomic. All sales figures are estimates.