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When Chris, a patient dining associate, was speaking to a patient and his wife, they told him that it happened to be their 71st wedding anniversary! He shared the news with the rest of the team and together they immediately jumped into action to make this day memorable despite the patient being in the #hospital.
Among all of her responsibilities, Morrison Healthcare Regional Director of Operations, Dana Denis, receives the most satisfaction from developing the careers of her team members.
Food waste is a bigger problem than many people realize. In fact, nearly one-third of all food produced in the world is discarded or wasted for various reasons. That equates to nearly 1.3 billion tons every year. Not surprisingly, industrialized countries like the United States waste more food than developing nations. In 2010, the average American generated about 219 pounds (99 kg) of food waste, according to the US Environmental Protection Agency (EPA). Check out 20 easy ways to reduce your food waste!
Increasingly, companies are adopting the stance that diversity and inclusion isn’t enough: there must also be a sense of belonging for all employees. In January, senior executives at Citigroup shared personal stories with the entire global organization, live-streamed in 96 countries. One told how, earlier in her career, she had routinely avoided revealing that she never went to college. She said that any time a group conversation turned to ‘what school did you go to,’ she dodged answering or changed the subject.
Eating more plant foods – fruits, vegetables, whole grains, beans, nuts, seeds – is something all of us can benefit from. They can fit into every eating style and are not just for vegetarians. To increase your opportunities to eat more plants, consider trying them in unexpected places. Here are a few of our favorite recipes that do just that.
Join the fight against wasted food on April 28th, 2021, for Stop Food Waste Day. Celebrated on the last Wednesday of Earth Month (April), Stop Food Waste Day aims to raise awareness of the critical food-waste issue while sharing practical and impactful solutions to shift behaviors and create change.
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Daily special menu items, fun fusion cuisine make a splash on social media, but Chef Brigham “Cookie” Cook has his sights set on more: helping kids with disabilities and growing community gardens. As the parent of several kids, including one with special needs, Chef Brigham “Cookie” Cook is interested in making a difference for kids everywhere. A few months ago, when he started at Arkansas Children’s Northwest Hospital, a pediatric hospital in Springdale, Ark., Cook introduced himself to the hospital community through a series of specials.
It would have been hard to believe a few years ago, but plant-based diets have become more than a trend. It is a reality-particularly in hospital dining where food and nutrition services associates are educating patient, caregivers and the community about the benefits of plant-based menus.
When Sahina Dizon realized how racist and homophobic her old boss was, she decided to take a stand. Ultimately, she left the job. But the experience stuck with her, and her leadership now with Morrison Healthcare has flipped the script of women feeling intimidated in the kitchen.
