A t St. John Medical Center, a Tulsa, OK-based 600-bed acute care hospital, a program to reduce the use of foam disposables is generating $120,000 a year in savings for its food and nutrition services department while also reducing foodservice retail trash volume by close to 75 percent. “Over the past five years St. John’s, like most acute care institutions, has put a lot of emphasis on cost containment,” says Janet Potts, FSD for the organization. “In 2008, the hospital embraced the ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.