Sustainable Operations - May 2013
The healthcare foodservice sector can learn some valuable lessons from an energy reduction initiative at Harvard University.
A sharing call, titled "What is the Right HHI Challenge for Your Facility?" will be held May 17 at 2 p.m. Eastern to review each of the HHI challenges, data submission requirements and other details.
Hospitals nationwide are making strides to serve healthier, more sustainable foods — with a sometimes unexpected benefit to the bottom line.