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.
Avoiding Mistakes in Healthcare Site Selection
Can Rural Hospitals Be Saved?
Ascension Saint Thomas Breaks Ground on Hospital and Health Campus in Tennessee
The Hidden Risks of QAC Disinfectants in Healthcare Facilities
Sprinkler Compliance: Navigating Code Mandates, Renovation Triggers and Patient Safety