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Healthcare personnel around the nation have gained a new respect for frontline workers during the COVID-19 pandemic. But two foodservice managers at the University of Miami Health System have excelled in showing their appreciation. They secured and coordinated the delivery of free, fresh food for their associates, the latest in a series of special donations to help these associates.
Making a difference in patients? lives often starts with working closely with a hospital?s nursing staff. Morrison Executive Chef Marcelo Rubio and Kenneth Lim, a patient dining associate, were recently recognized for their work in helping nurses at the University of California Irvine Health in Orange County, California.
Re-named the “Heart Ball at Home,” the virtual event far exceeded their $50,000 goal, instead raising $65,000. And when all forms of fundraising were included, the organization raised more than $800,000.
Healthy patients and a healthy planet start with healthcare. As an industry, healthcare organizations have an opportunity to make a sizeable impact on the environment, but it will take a concerted effort to bring about sustainable change. A number of hospitals around the country are well situated on this journey
Chef Joshua Kim quietly enjoys helping feed others in need of healthy food. The COVID-19 pandemic has given him an opportunity to do just that.
"The scientific facts about the health benefits of vegetarian and vegan diets are clear. People following these diets are healthier and often live longer." Learn more from our Dietitian, Sheetal Parikh in this blog post.
Morrison Healthcare created Market on the Move to directly address the challenges facing foodservice amid COVID-19. The program enlists food carts that stock health-conscious food and bring variety straight to those working on the hospital floors. By design, these carts are mobile allowing Market on the Move to serve more people in more places. UK HealthCare was one of the first hospital systems to implement the program.
"I'm able to directly impact their well-being through the Power of Food," says Morrison Healthcare Traveling Chef, Awo Amenumey.
As the novel coronavirus COVID-19 continues to spread across the country, our teams are finding new ways to use The Power of FoodTM to comfort and nourish patients and caregivers. This journey has led us to share best practices that can help guide healthcare foodservice operations.
Hospital experiences - from the food and nutrition to the overall cleanliness of the facility - are directly impacted by the work of Crothall and Compass One Healthcare. Consider joining the team today!
