Bringing from-scratch cooking into hospitals

April 26, 2017

When Justin Johnson founded Sustainable Kitchens in 2015, he wanted to change the way people viewed institutionalized food, according to an article on the Milwaukee Journal Sentinel website.

Starting with Wisconsin senior living and hospitals, he’s now working with hospitals and school districts nationwide.

After three years at Watertown Hospital, he developed what called still the best food service program in the country, he wanted to take that experience and knowledge and transfer it to as many operations as possible.

"There is nothing in the food (in the menus he creates for clients) that we didn’t put there, meaning everything is made in house. It doesn’t mean all health food made from tofu, flax and barley. It is all real food. There isn’t going to be any yellow No. 5 or butylated hydroxytoluene (BHT)," Johnson said.

Read the article.


See the latest posts on our homepage


Topic Area: Food Service

Recent Posts
Recent Posts
Video / Focus: Facility Design

Video walk-through offers peek at 'super hospital'

A state-of-the-art healthcare facility in Wales will offer complex and acute emergency care


Emerging trends in healthcare

Competitive marketplace and globalization is resulting in an increasing number of discerning patients and providers


Crowdsourcing challenge seeking hospital electrical distribution innovations

Challenge will explore IoT's impact on electrical distribution


Work temporarily stops on West Maui hospital

Project needs construction permits and $83 million in federal, tax-free bonds


Stanford Hospital union issues a cautionary tale

Workers claimed that healthcare system had high rates of healthcare-associated infections due to inadequate staffing and training


Post Comment


• News and Updates
• Webcast Alerts
• Building Technologies

All fields are required.