BryanLGH Medical Center’s dish room flunked its physical. The medical center serves 4,000 meals a day to patients, visitors, physicians and children who are enrolled in the facility’s daycare program.
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Not surprisingly, hospitals are among the most energy-intensive facilities around. Numerous healthcare facilities have stepped up their sustainability efforts in order to ease their impact on the environment as well as save costs in the process.
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Atrium Medical Center in Southwest Ohio switched to room service dining, enabling them to save $200,000 a year by transitioning to room service. The savings came from more than 73,000 trays that were served to patients who were not in their rooms.
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How the United States produces and distributes food has a profound impact on ecological health, and by obvious extension, human health.
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Most foodservice operations—especially healthcare and correctional facilities that operate within strict budgetary guidelines—don’t replace foodservice equipment on a whim. In these situations, from whom you buy is as important as what you buy.
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The number one priority for foodservice personnel in assisted-living facilities is to provide residents with a sense of community and interaction with other residents to make their stay more enjoyable.
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Over the past few years, “sustainability” has evolved from being a buzzword to becoming a way of doing business. Many companies have a clear understanding of what it means to buy and market sustainable products, but now companies are turning their attention to what it means to operate a sustainable facility. Waste management is one area that is receiving a lot of attention as a way for healthcare facilities to become more sustainable.
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