Just like there's a movement in food toward sustainably grown or raised ingredients, there's a movement in foodservice design and construction to achieve those goals, as well.
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Topics: refrigeration, healthcare, sustainability, USDA, LEED, USGBC
To say the state of healthcare is in flux is an understatement. With a changing political landscape, rising costs, new regulations, the emergence of new technologies and systems, and a host of other variables, what we see in hospitals today may be very different in 20 years. One thing that will remain a constant, though, is the need to feed patients, guests, and staff.
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Topics: healthcare, nutrition, sustainability, Foodservice Director, hospitals
