Hospitals across the country are redefining "hospital food" and reinventing food service, according to an article in the Healthcare Facilities Symposium newsletter. The mass-produced, institutional cafeteria model is being replaced by scratch-prepared food served in a welcoming café environment.
Wisconsin's Watertown Regional Medical Center (WRMC) hired Chef Justin Johnson to lead the food service transformation. His goal was to eliminate frozen and canned ingredients and create all of the food from scratch. The hospital started an 11,000-square-foot kitchen garden that supplies much of their fresh produce.
The farm-to-table philosophy required designing a separate prep kitchen located adjacent to the loading dock for handling the fresh produce.
The WRMC project included structural and operational sustainability goals, the article said. Carpet and resilient flooring are made from recycled fibers and tires, and the tables in the dining area are crafted from locally sourced reclaimed barn wood.
With access to large exterior windows, the dining space is lit by natural light much of the day and uses energy efficient LED light fixtures to provide supplemental lighting.
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