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

Making the Energy Efficiency Case to the C-Suite

Hospital executives often wrestle with energy decisions made today that either free up budget for patient care or drain resources that could go elsewhere.

How to Avoid HAIs This Flu Season

There are risks surrounding hospitalizations. Here’s how to avoid them.

Design Phase Set to Begin for Hospital Annex at SUNY Upstate Medical

The design will feature a new, expanded emergency department and burn unit to serve the Central New York Region.

Building Hospital Resilience in an Era of Extreme Weather

Expert Jennifer Mahan discusses the vulnerabilities healthcare facilities face during disasters and the infrastructure strategies that keep operations running.

Ennoble Care Falls Victim to Data Breach

Their investigation into the incident is still ongoing.

 
 


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.