Healthcare http://food-management.com/taxonomy/term/6601/more en Making Group Dining Attractive for Wheelchair Bound Patients http://food-management.com/news-trends/making-group-dining-attractive-wheelchair-bound-patients <div class="field-deck"> Inglis House, a residential facility for para- and quadriplegic residents, poses unique challenges for its dining services. </div> <div class="node-body article-body"><div></div><p>Inglis House in downtown Philadelphia supports nearly 300 residents, all in wheelchairs due to severe neurodegenerative physical disabilities resulting in paraplegia and quadriplegia. Naturally, dining in such a facility requires a specialized approach as the majority of the residents cannot feed themselves without assistance.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/news-trends/making-group-dining-attractive-wheelchair-bound-patients" target="_blank">read more</a></p> http://food-management.com/news-trends/making-group-dining-attractive-wheelchair-bound-patients#comments Healthcare News & Trends Wed, 19 Nov 2014 16:21:00 +0000 42851 at http://food-management.com <p>Residents of Inglis House enjoy a picnic lunch, one way the dining department tries to encourage communal activity and provide monotony breakers for the facility&#39;s wheelchair-bound patients.</p> Rooftop "Farm" Provides Very Local Produce to Hospital http://food-management.com/news-trends/rooftop-farm-provides-very-local-produce-hospital <div class="field-deck"> Eskenazi Hospital operates a 5,000 square foot “sky farm” on the roof of its outpatient building and uses the bounty in all facets of its onsite dining operations. </div> <div class="node-body article-body"><div></div>Eskenazi Hospital operates a 5,000 square foot “sky farm” on the roof of its outpatient building and uses the bounty in all facets of its onsite dining operations.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/news-trends/rooftop-farm-provides-very-local-produce-hospital" target="_blank">read more</a></p> http://food-management.com/news-trends/rooftop-farm-provides-very-local-produce-hospital#comments Healthcare News & Trends Private Wed, 19 Nov 2014 15:06:00 +0000 42841 at http://food-management.com <p>FARMER IN THE SKY: Crops slated for use in onsite dining operations grow on the roof of Eskenazi Hopsital&#39;s outpatient building.</p> Hospital Café New Hot Spot for High Schoolers http://food-management.com/news-trends/hospital-caf-new-hot-spot-high-schoolers <div class="field-deck"> Trios Southridge Hospital serves about 60 students each day from the school across the street in its Bistro 52 café. </div> <div class="node-body article-body"><div></div><p>Given a chance to go off campus during lunch period, high school students tend to opt for the nearest fast food joint or c-store. Students at Southridge (Wash.) High School, however, are picking a different option, the retail caf&eacute; at the brand new Trios Southridge Hospital located just across the street. Called Bistro 52, the eatery serves a menu of pizzas, salads, burgers, fries, grilled sandwiches, soups and entrees, many packed for grab and go.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/news-trends/hospital-caf-new-hot-spot-high-schoolers" target="_blank">read more</a></p> http://food-management.com/news-trends/hospital-caf-new-hot-spot-high-schoolers#comments Healthcare K-12 Schools News & Trends Private Fri, 14 Nov 2014 18:43:00 +0000 42741 at http://food-management.com <p>Students from Southridge (Wash.) High School enjoy lunch in the retail cafe of the adjacent Trios Southridge Hospital.</p> Mission Health Boosts Patient Satisfaction Despite Budget Cuts http://food-management.com/news-trends/mission-health-boosts-patient-satisfaction-despite-budget-cuts <div class="field-deck"> "Getting rid of the green Jell-O" has driven "woulkd recommend" scores to 83%, 12% above the national average. </div> <div class="node-body article-body"><div></div><p>Mission Health System in Asheville, NC, has boosted patient satisfaction scores to 83 percent recommending thanks in part to a conscious effort to &quot;get rid of the green Jell-O, <a href="http://www.citizen-times.com/story/news/local/2014/11/03/yes-hospital-get-rid-green-jell-anyway/18443585" target="_blank">reports</a> the <em>Asheville Citizen-Times</em>.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/news-trends/mission-health-boosts-patient-satisfaction-despite-budget-cuts" target="_blank">read more</a></p> http://food-management.com/news-trends/mission-health-boosts-patient-satisfaction-despite-budget-cuts#comments Healthcare News & Trends Mon, 10 Nov 2014 16:20:00 +0000 42611 at http://food-management.com UW Health to Stop Selling Sugary Drinks http://food-management.com/news-trends/uw-health-stop-selling-sugary-drinks <div class="field-deck"> Remaining choices include bottled water, sparkling waters, vitamin waters, flavor-infused spa water, fat-free and low-fat milk, 100 percent fruit juices, low-calorie sports drinks, unsweetened teas and diet soda. </div> <div class="node-body article-body"><div></div><p>UW Health plans to stop selling sugar-sweetened beverages by the end of the year, a move it says makes it one of the first health care organizations in Wisconsin to eliminate sugary drinks as a way of encouraging patients, employees and visitors to consume healthier alternatives, <a href="http://host.madison.com/news/local/health_med_fit/uw-health-to-stop-selling-sugary-drinks/article_f3f666c8-0d8a-5fda-b769-da4d5a50d912.html" target="_blank">reports</a> the <em>Wisconsin State Journal</em>. UW Hospital will also remove deep fryers from its cafeteria in December.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/news-trends/uw-health-stop-selling-sugary-drinks" target="_blank">read more</a></p> http://food-management.com/news-trends/uw-health-stop-selling-sugary-drinks#comments Healthcare News & Trends Fri, 31 Oct 2014 13:15:00 +0000 42341 at http://food-management.com Trends vs. Fads: Can You Tell the Difference? http://food-management.com/market-trends/trends-vs-fads-can-you-tell-difference <div class="field-byline"> Tara Fitzpatrick </div> <div class="field-deck"> Shifts in food culture are more complex than just cronuts or bacon... </div> <div class="node-body article-body"><div></div>From kale to cronuts: what do food fads and trends really mean?</div> <div class="field-content-focus"> <span>Content Classification:&nbsp;</span> Curated </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/market-trends/trends-vs-fads-can-you-tell-difference" target="_blank">read more</a></p> http://food-management.com/market-trends/trends-vs-fads-can-you-tell-difference#comments Healthcare Market Trends Chicken Sweeten Your Revenue Private Wed, 29 Oct 2014 18:41:00 +0000 42311 at http://food-management.com Thinkstock A Rockin’ New Rotisserie Station at UNCH http://food-management.com/healthcare/rockin-new-rotisserie-station-unch <div class="field-byline"> Tara Fitzpatrick </div> <div class="node-body article-body"><div></div>Carved concept offers rotisserie chicken, pork and more as succulent sandwiches or satisfying plates at the University of North Carolina Hospitals. </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/healthcare/rockin-new-rotisserie-station-unch" target="_blank">read more</a></p> http://food-management.com/healthcare/rockin-new-rotisserie-station-unch#comments Healthcare Beef Chicken Regional Pork Private Tue, 28 Oct 2014 15:12:00 +0000 42271 at http://food-management.com <p>Rotisserie chicken at the University of North Carolina Hospitals&#39; new Carved concept</p> University of North Carolina Hospitals USC Opens Full-Service Campus Restaurant http://food-management.com/healthcare/usc-opens-full-service-campus-restaurant <div class="field-deck"> Edmondson Faculty Center, the only full service restaurant on the university’s medical school campus, also serves as a retreat space for visitors and guests of the hospital. </div> <div class="node-body article-body"><div></div><p>University of Southern California Hospitality is reopening the Edmondson Faculty Center at the school&#39;s Health Science Campus. The only full service restaurant on the university&rsquo;s medical school campus, the Edmondson is a popular location for faculty and staff and also a retreat for hospital visitors and guests.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/healthcare/usc-opens-full-service-campus-restaurant" target="_blank">read more</a></p> http://food-management.com/healthcare/usc-opens-full-service-campus-restaurant#comments Colleges & Universities Healthcare News & Trends Mon, 27 Oct 2014 13:34:00 +0000 42201 at http://food-management.com Morrison, HCWH Set Day to Highlight Antibiotic Overuse http://food-management.com/news-trends/morrison-hcwh-set-day-highlight-antibiotic-overuse <div class="field-deck"> On October 24, over 350 hospitals will serve meals that feature meat or poultry raised without non-therapeutic antibiotics. </div> <div class="node-body article-body"><div></div><p>On October 24, Food Day, more than 60 Morrison Healthcare hospitals will serve meals that feature meat or poultry raised without non-therapeutic antibiotics.</p> <p>Joining the Health Care Without Harm organization and more than 300 other hospitals across the country, Morrison is celebrating Food Day with efforts to eliminate the overuse of antibiotics in animal agriculture and build a healthy, sustainable food supply.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/news-trends/morrison-hcwh-set-day-highlight-antibiotic-overuse" target="_blank">read more</a></p> http://food-management.com/news-trends/morrison-hcwh-set-day-highlight-antibiotic-overuse#comments Healthcare Compass Group News & Trends Thu, 23 Oct 2014 17:46:00 +0000 42171 at http://food-management.com Micro-Markets Go Macro http://food-management.com/business-industry/micro-markets-go-macro <div class="node-body article-body"><div></div>Micro-markets are bringing customers to counters by offering greater variety and fresher products with constant availability. A closer look at the growing trend, including five case studies.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/business-industry/micro-markets-go-macro" target="_blank">read more</a></p> http://food-management.com/business-industry/micro-markets-go-macro#comments Marketing & Merchandising Business & Industry Healthcare News & Trends Thu, 23 Oct 2014 17:26:00 +0000 42161 at http://food-management.com