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We are excited to congratulate Michelle Smith for receiving the Ancillary Staff Member of the Year award from the Pediatric Residency Program at Lurie Children’s Hospital! A single warm encounter with staff can make a patient’s day, but Michelle shares her positive, genuine attitude with everyone she encounters daily. It makes all the difference.
The Morrison Food and Nutrition Services team at Spartanburg Regional Healthcare System has been donating food to a local food bank for several years. But when COVID-19 hit last year, those needing food increased four-fold, with a local food bank serving more than 800,000 people. Read more about when our team stepped up its efforts to help the community.
As COVID-19 spread across the U.S., businesses were forced to take a critical eye to their operations and sustainability. Morrison Healthcare was no different. Learn more about how we adjusted our normal operations to keep our communities safe while continuing to provide quality service.
From improved associate engagement to better patient satisfaction and outcomes, Morrison Healthcare understands that having a diverse healthcare workforce can provide a huge advantage. Read more here.
Joyce Kruesopon was named one of Morrison Healthcare’s Regional Vice President of the Year award winners for 2020, partly due to her exceptional leadership skills throughout the pandemic. Learn more about our leaders here.
Here at Morrison Healthcare, we don't do typical hospital food. Our hospital dining serves as a shining example of the power of food in a patient’s wellness journey. Learn more about our company here.
Stopping food waste is all about being creative and having a plan. You don't want to miss Morrison Healthcare Chef Chris Hinton on WBTV News as he raids a household fridge and gives simple advice on how you can cut down on your food waste.
On average, we waste 40% of all the food we purchase. On WBTV News, Morrison Healthcare Chef Chris Hinton is featured to share how you can reduce food waste with a meatball recipe.
Stop Food Waste Day was April 28th, and Morrison Healthcare’s use of new technology is helping make major gains in reducing food waste while also rescuing tons of food and donating it to local food banks across the nation. In September 2020, Morrison launched Waste Not 2.0, a software designed to track food waste in hospital kitchens across the nation. To date, 77 Morrison locations use the technology, with another 14 set to implement it soon. While Morrison has been tracking food waste since 2017, the new technology makes it easier to track. It reports food waste for each location and provides data and analysis to help identify additional areas of opportunity. The technology is helping Compass Group North America meet its long-term commitment to reduce food waste by 50% by the year 2030.
It is a problem that continues to plague the U.S. Approximately 40 percent of food produced in this country is wasted. That’s a staggering figure that should cause everyone to pause. Almost 70 percent of retail food waste comes from consumer plates. Just think about the situation in hospitals and how often trays of food are tossed out partially eaten or uneaten from a patient’s room. There is a cost to this and an opportunity. “One in six Americans is categorized as food insecure, many of them children,” said Heather Farkas, wellness and sustainability corporate support manager for Morrison Healthcare. “We can do a better job providing support to our communities while reducing waste to the landfill. Our efforts can positively impact population health and environmental health.” To coincide with Stop Food Waste Day on April 28, we are examining strategies to eliminate food waste. Morrison Healthcare’s (MHC) parent company, Compass Group, has set an ambitious goal to reduce food waste by 50 percent by 2030. To make that happen, MHC’s teams will be focused on three key areas to move
