When Justin Johnson founded Sustainable Kitchens in 2015, he wanted to change the way people viewed institutionalized food, according to an article on the Milwaukee Journal Sentinel website.
Starting with Wisconsin senior living and hospitals, he’s now working with hospitals and school districts nationwide.
After three years at Watertown Hospital, he developed what called still the best food service program in the country, he wanted to take that experience and knowledge and transfer it to as many operations as possible.
"There is nothing in the food (in the menus he creates for clients) that we didn’t put there, meaning everything is made in house. It doesn’t mean all health food made from tofu, flax and barley. It is all real food. There isn’t going to be any yellow No. 5 or butylated hydroxytoluene (BHT)," Johnson said.
From Vacant to Vital: Adaptive Reuse of Retail Spaces
Community Health Network Falls Victim to Data Breach
Hudson Regional Health Launches 4-Hospital System
Must Know Recalls of 2025
Sustainability as a Baseline in Healthcare Facilities