Healthcare facilities striving for more creativity in the kitchen

July 10, 2017

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.

 

See the latest posts on our homepage


Share

Topic Area: Food Service


Recent Posts
Recent Posts

Hospital cleaning bundle efficient and cost-effective


Method also reduces vancomycin-resistant enterococci infections by 37 percent

8/16/2019

Wyoming Medical Center upgrades security after shooting


A man who opened fire inside of Wyoming Medical Center in March

8/16/2019

First Legionnaires’ death linked to Atlanta outbreak confirmed


Air conditioning units are prime breeding grounds for the bacteria

8/16/2019

Focus: Energy Efficiency

Four energy-saving design tips for hot climates


In hot climates, cooling loads are key

8/16/2019

Case study / Focus: Energy Efficiency

University Health Network: Exhaust fan app boosts savings


DCV control of labs' air supply initially saved approximately $800,000

8/16/2019





Post Comment




FREE
NEWSLETTER

News & Updates • Webcast Alerts • Building Technologies

All fields are required.

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