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.
Cyberattack Results in Patient Reroutes at Anne Arundel Medical Center
Tangram Furnishes Be Well OC Irvine Behavioral Health Campus
Suntree Internal Medicine Reports Data Breach
Why Healthcare Facilities Management Is Critical to Patient Safety 
Sanford Health and North Memorial Health Finalize Partnership