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
Preparing Healthcare Facilities for Wildfire Air Quality EventsWildfire smoke puts pressure on mechanical systems already working hard to maintain controlled indoor environments.
UW Health Set to Open Expansion at East Madison HospitalThe $140 million project adds 120,000 square feet to the hospital, expanding its footprint to roughly 620,000 square feet.
Central Ohio Primary Care Physicians Falls Victim to CyberattackWhile the full extent of the incident is still under review, our initial investigation discovered that there are approximately 1.4 million individuals impacted.
The Role of Biophilic Design in Healthcare FacilitiesNature-inspired design can support staff well-being and create more welcoming, human-centered healthcare environments.
TriStar Centennial Medical Center Invests $90M in Women, Children's Hospital ExpansionsThe multi-year project will bring significant improvements to both hospitals.