Some healthcare facilities are taking steps to use more of the food they buy and are looking for ways to reuse food waste, according to an article on the Health Facilities Management website.
From streamlining food purchasing to becoming more efficient with preparation, hospitals are working on making an impact on the environment and the bottom line.
Providence Health & Services, based in Renton, Wash., looked into its garbage cans to see what was being wasted.
Reusing "ugly" parts of vegetables as stock for soups and turning excess bread into croutons ensures that leftover food is being used to its fullest, the article said.
What Accessibility in Senior Care Facilities Should Look Like
Why Identity Governance Is Becoming a Facilities Management Issue
Montefiore Mount Vernon Hospital Unveils Phase 1 of Emergency Department Renovations
Making Multi-Site Lighting Upgrades Work
Designing a Positive Care Destination for Children