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
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