Industrial Management

MAY-JUN 2015

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may/june 2015 17 Count HealthPark Medical Center in Fort Myers, Florida, among the hospi- tal food services moving away from batch processing toward just-in-time production to offer healthier menus. The Flavor Harvest Cafe recently opened after nine months of renova- tions, according to The News-Press . The eatery focuses on a plant-based diet, lean proteins, fresh and unprocessed foods. Made-to-order dishes include vegan spring rolls filled with quinoa, kale and asparagus; grilled- chicken quesadillas; spaghetti; almond milk smoothies; and sushi, the newspaper reported. The cafe is the latest step in a lengthy journey to better eating through- out the Lee Memorial Health System. Starting in May 2013 at Cape Coral Hospital, the system incrementally removed the fryers and increased offer- ings of vegetables, fish, vegetarian and vegan dishes. The response was overwhelmingly positive in terms of satisfaction and dollars spent, Larry Altier, director of food and nutrition for Lee Memorial Health System, told The News-Press . "Over the summer, we refined the program and rolled it out to three of the four locations," he said. "Lee [Memorial Hospital] is pending a few capital improvements, and then they'll get the full rollout too." While food services isn't a huge revenue generator, the cafe has earned a loyal following among several residents who visit despite having no reason to visit the hospital. One visitor dined so frequently that he even became a six-day-a-week volunteer. JUST IN TIME TO JUMP-START HEALTH

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