Hospital food is experiencing a healthy revolution with cafeterias now offering fresh vegetables, grilled fish and chicken and robust salad bars, according to an article on the Northwest Georgia News.
The evolution of hospital menus, has punctured the traditional bad rap against hospital food. Many hospitals even have their own gardens to grow their produce.
And in a sign of real progress, the cafeterias are serving more “retail meals.” In other words, they are drawing more paying customers, the article said.
Modern Healthcare reported recently that hospitals served an average of more than 1,000 retail meals a day last year, up 2.9 percent from the year before. Those meals accounted for 58 percent of all meals served at hospitals that reported offering both retail and patient food services.
Life Sciences and Healthcare: Reshaping Institutional Design
Arnprior Regional Health Upgrades Building Controls to Improve IEQ
Oregon Health & Science University Opens Vista Pavilion
The Growing Crisis in Rural Healthcare Facilities
A Cleaning Alternative: The Benefits of Steam Technology