News & Press
-
Fresh from the Top Down
Posted: 04/03/2018Morrison Healthcare partnered with Boston Medical Center to grow produce for patients, staff and guests from an on-site rooftop farm.
In its first year, the new 7,000-square-foot farm provided 5,300 pounds of fresh produce to be used in patient meals and the hospital’s café. Unused produce goes to BMC’s Preventative Food Pantry, which allows low-income patients to get produce prescribed by their doctors for free.
-
Spoon finds niche as firefighting chef
Posted: 03/27/2018Tony Serves Up Passion in the Kitchen
Tony Spoon, a chef at Newport Medical Center has always had a passion for serving and pursued a career in firefighting as quickly as he could, joining up with the Jefferson City Fire Department in a full-time capacity in 2015. Interestingly enough, it was at the firehouse that Spoon began experimenting with his culinary abilities.
-
Roaming Gourmet: Cafeteria at Waterman Hospital Offers Delicious, Healthy Choices
Posted: 01/25/2018Delicious and Nutritious Food in Surprising Places
Hospital cafés are open to the public, but how many people voluntarily go to enjoy a meal? Turns out, a lot. Learn more about what’s going on at Florida Hospital Waterman and why so many people are breaking for their café to eat with friends.
-
Morrison Healthcare settles in at Cleveland Clinic
Posted: 01/16/2018A behind the scenes look at one hospital’s transition from one management company to another, plus, some early results on how they’re doing.
In July, Morrison Healthcare became the contract foodservice provider for the Cleveland Clinic’s main campus and Children’s Rehabilitation Center, which had been run by Sodexo since 2015.
-
New Kitchen Upgrades at Mayo Clinic
Posted: 12/20/2017The Mayo Clinic Saint Marys campus is welcoming a new high tech facility – a very large kitchen, one with a mission of helping patients heal.
-
Feeding Seniors at Owensboro Health
Posted: 12/20/2017Owensboro Health Regional Hospital and the Munday Activity Center have teamed up to achieve two worthwhile goals: cut down on food waste and feed hungry senior citizens.
-
Pop Goes the Restaurant
Posted: 10/27/2017Pop-ups—temporary concepts that pop into diners’ lives and then disappear just as quickly—have been trending in the restaurant industry for years. Now, Morrison is bringing them to healthcare.
-
The Chef in Shape
Posted: 10/24/2017Joshua Ingraham is the face of fitness for chefs. As the Morrison Healthcare System Executive Chef at the Cleveland Clinic Main Campus, he blends his passion for health and fitness with his flair for creative and delicious food, becoming a major factor in the transformation of what we typically consider hospital food.
Let’s Work Together.
To learn more about how we can help your hospital achieve greater population health, click the link below or call 1-800-2CLIENT.