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News & Press

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EMAIL: tom.hughes@compass-usa.com   PHONE: 404.852.3295

October 2, 2020

House Call: What is Malnutrition?

Good nutrition can help you prevent infections, heal faster, and feel stronger. Answering questions concerning malnutrition is Morrison Healthcare’s Wendy Phillips, MS, RD, CNSC, CLE, NWCC, FAND, Vice-Chair of the Malnutrition Committee American Society for Parenteral and Enteral Nutrition (ASPEN). [Read More]

September 22, 2020

Morrison Healthcare Leverages the Nutritional Power and Menu Adaptability of Beets in Beet Root Concept

Morrison Healthcare has been recognized with the 2020 Best Concept Award in the Best Menu Concept category for Beet Root, which leverages the nutritional advantages of the root vegetable in the concept name to give client locations in the healthcare market a brand that is not only distinctive and unusual but appealing from both flavor and health perspectives. [more]

September 10, 2020

Compass One Healthcare Awarded for Global Sustainability Leadership

Compass One Healthcare Awarded for Global Sustainability Leadership

The Business Intelligence Group named Compass One Healthcare, powered by Morrison and Crothall Healthcare, as a winner of two 2020 Sustainability Awards. Morrison earned the Sustainability Initiative of the Year and Crothall earned the Sustainability Service of the Year award. The Sustainability Awards honor those people, teams and organizations who have made sustainability an integral part of their business practice or overall mission. To see more about the specific awards they have won, see our press release.

August 26, 2020

Morrison Healthcare and CoxHealth partner with Springfield Community Gardens to Build Hospital Farm to Feed Patients and Employees

Morrison Healthcare and CoxHealth have partnered with the Springfield Community Gardens to start a farm down the road from the hospital. System director of food and nutrition, Jason Bauer, says that they want to provide organic, healthy food to people in the Ozarks and they have big plans for this farm. [Read More]

August 21, 2020

Families should not need to fret over how their loved ones will be fed during a hospital stay. That was the sentiment behind the decision by Minnesota’s St. Cloud Hospital to add halal options to its menu. A hospital stay is stressful enough, both for the patient and the patient’s family. For patients whose food preferences are dictated by their religion, being able to find meals that meet their needs can be another source of stress. [Read More]

August 12, 2020

How Salad-making Robots are Expanding the Reach of Food Service at Mayo Clinic Hospital

The Fresh Food Robots—four installed last week at the hospital—have been making a big splash throughout the hospital, especially from late-night workers and those really missing the retail café’s old salad bar. In this article, Morrison Healthcare’s John Matis, system director and project lead for the new Fresh Food Robots program at Mayo Clinic gives us the details. [Read More]

August 5, 2020

Food Management names Morrison Healthcare’s Beet Root as the Best Menu Concept in 2020. This concept designed for healthcare environments leverages the nutrition benefits of beets by incorporating the root vegetable as the main ingredient in a variety of dishes. The stalks, leaves, stems and skins provide distinct textures and tastes to each recipe in this unique but ultra-health-oriented concept. [more]

August 2, 2020

Scenes From 17th Street: What’s a Fresh Food Pharmacy?

Every Friday from June through Oct. 25, pediatric patients from the VHP–Children’s Clinic at Lehigh Valley Hospital and their families receive $20 vouchers from the food pharmacy program to spend at the Rodale Mobile Market. Participating families are considered at-risk for food insecurity and have at least one child with a diagnosis of obesity and/or type 2 diabetes. The families get to choose the vegetables they want from a wide array of seasonal produce.  [Read More]

July 22, 2020

The Mayo Clinic in Rochester, Minn., has opened a dedicated gluten-free kitchen. The kitchen provided its first retail items in mid-July and began preparing patient meals this week.

“The vision for this came from our leadership,” says System Director Tim Cockram. “The Mayo Clinic has a world-class celiac and allergen program. How could we help these people live with their restrictions?” [Read More]