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We weigh food waste daily and have cut food waste down to an expected target for a hospital our size. Our staff repurpose leftovers and we have tightened up on over preparation and increased batch cooking. Additionally, we started daily refrigerator rounds to identify any food items that could be potentially wasted. Our staff are instructed to be thinking of recipe ideas and we make immediate plans on how any leftovers can be used.
Jeanine Drake
Director, Nutrition Services
Flagstaff Medical Center
Flagstaff, Ariz.
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