Fresh Thinking Blog From Healthcare Culinary Group

Kerry Gold, chef at New Milford Hospital, stands in the hospital garden
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Six Ways Hospitals Use Dining and Nutrition Programs for Community Outreach

Community outreach initiatives create brand awareness and establish the hospital as a leader in the community. Increasingly, hospital dining programs are recognized as a powerful tool in these efforts. Community Needs Assessment Beginning in 2012, The Affordable Care Act added requirements that a non-profit hospital must conduct a community health needs assessment at least once

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sugar
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The Time Is Now to Ask Your Foodservice Provider to Subtract Added Sugar

There’s no more “sugar coating it” – the May 2016 debut of the revised Nutrition Facts food label is shining a spotlight on sugars added during food processing to increase sweetness, enhance flavor and increase product shelf-life.  Unlike naturally occurring sugar such as lactose and fructose, added sugars absorb rapidly in the body and tend

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Healthy beverage choices
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How to Battle Soda Fountain Syndrome and Encourage Healthier Beverage Choices

Old habits are hard to break and Americans’ addiction to soda is deeply ingrained. Foodservice companies can take a leading role in changing behaviors by providing healthy choices in commercialized environments, such as corporate and hospital dining facilities. The good news is that thoughtful changes in beverage offerings can yield positive results in employee health

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Hospital foodservice
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What are two of the biggest challenges in hospital foodservice transitions?

Seamless dining program transitions improve the customer experience and energize employees Two of the bigger challenges we typically face when Unidine assumes responsibility for a hospital’s dining program are the existing staff and the existing kitchen. This is true whether the hospital previously self-operated or outsourced to a different contract foodservice company. The first challenge

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Foodservice operations best practices: salad bar setup
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Is Your Foodservice Customer Satisfaction Impacted By These Common Mistakes?

Merchandising Strategies That Make a Difference. Most employers today know that offering healthy, fresh food from an on-premise café can benefit both employee satisfaction and company performance. But often café managers are not taught about effective merchandising strategies that can boost sales and customer satisfaction. Here are several common mistakes, along with quick fix suggestions

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Unidine's chef prepares healthy lunch options
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Three Tips to Encourage Healthier Workplace Eating Habits

Nutrition Behavior Modification Supports Employee Wellness Cigarette smoking in offices, driving without wearing a seatbelt, biking without a helmet… In the 1980s, these were all viewed as regular everyday behaviors. Today we recognize that all are dangerous health hazards and we’ve modified behavior as a society. In 2016, we know that half of American adults

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2015 Dietary Guidelines: Three Simple Steps to a Healthier Workplace

The federal government recently released the 2015-2020 Dietary Guidelines which influence nutrition recommendations for home, school, work and local communities. Two notable changes were the recommendations to limit added sugars to less than 10% of calories per day and to limit sodium intake to less than 2,300 mg per day. According to the report, 90%

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Food First 2
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Food First: A Fresh Alternative to Commercial Supplements

For decades, protein rich shakes and bars have been touted as effective nutritional solutions for the elderly and patients at risk for weight loss.  But in recent years the market has expanded to the general population seeking easy alternatives to a well-balanced diet. In fact, a report entitled Nutritional Supplements in the U.S. predicted sales would

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