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.
Hospital Evacuation Highlights Importance of Emergency Preparedness
Building a Culture of Infection Prevention
Ground Broken on Sanford Health Fargo's Peltier Lodge
Arkansas Urology Associates Experiences Data Security Incident
The Role of Facilities Managers in Healthcare Design