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.
Building Around Care: Lessons in Modernizing Active Healthcare Environments
St. Luke's Heart Hospital Opens at Anderson Campus in Pennsylvania
WindRose Health Network Ensnared in Vendor Data Breach
How Efficiency Checklists Help Hospitals Save Energy, Water and Money
Intermountain Healthcare Receives $50M Gift for Standalone Children's Hospital