Healthcare facilities striving for more creativity in the kitchen

Hospital chefs and food service workers networks submit themed recipes for annual contest


Many healthcare facilities have been striving for more creativity in their food service offerings in recent years, according to an article on the Washington Post website.

Chefs are ditching mashed potatoes and Jell-O cups for fresh and often locally grown produce. 

To support these efforts, Premier, a healthcare improvement company, hosts a recipe competition at its national conference each year. 

This year’s theme was on-trend bowls. Matthew Cervay, executive chef of Pennsylvania’s Geisinger Health System, won the contest with his Santa Fe Breakfast Bowl. 

Read the article.

 



July 10, 2017


Topic Area: Food Service

Recent Posts

Hospitals as Energy Microgrids: Ensuring Power Grid Independence

Resilient hospitals could become energy microgrids that generate, store and managing electricity while remaining connected to the wider grid.

Baystate Health Integrates Baystate Mercy Hospital into System

Over the past seven months, Baystate Health has been preparing to integrate Baystate Mercy Hospital and its affiliated clinics.

HCA Healthcare Reports Cybersecurity Incident

The organization identified suspicious activity on Aug. 12, 2026, and took steps to secure the affected systems.

How Retail Design Can Improve the Healthcare Patient Experience

Healthcare facilities can adapt retail design principles to improve patient comfort, streamline check-in and reuse existing spaces.

Jefferson Health Breaks Ground on Lehigh Valley Hospital—Coopersburg

It is expected to open in late 2027.

 
 


FREE Newsletter Signup Form

News & Updates | Webcast Alerts
Building Technologies | & More!

 
 
 


All fields are required. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.