Long-term living care is moving from institutional meals to fresh, local and organic food offerings, according to an interview on the Long-Term Living website
Long-term living care is moving from institutional meals to fresh, local and organic food offerings, according to an interview with Chef Robert White, national director of culinary operations for the Goodman Group, on the Long-Term Living website. Seniors’ food preferences and attitudes spark his creativity, White said.
September 24, 2014
Topic Area: Maintenance and Operations
Texas Law Limits Backup Power Mandates for Senior Care FacilitiesAs Texas relaxes generator mandates, healthcare facility managers now face tough decisions about emergency power investments and resident safety.
Cyber Crossfire: Why Healthcare Is Becoming a Battleground in Global ConflictsAs geopolitical tensions escalate, hospitals and critical suppliers are increasingly targeted in cyberattacks.
UPMC Presbyterian Receives $65 Million Gift for New Bed TowerThe tower is projected to open for patient care in early 2027.
Backup Power's Expanding Role in Emergency Preparedness for HealthcareManufacturers discuss design strategies, code shifts and lessons learned from real-world disasters.
Premier Health Partners Falls Victim to Cyber Incident