Sustainable Success: The Power of One

Weisberg, Karen
January 2007
FoodService Director;1/15/2007, Vol. 20 Issue 1, p46
Trade Publication
The article discusses the challenges faced by foodservice operators in bringing a sustainable focus to menus, according to Mary Gregoire, director of food and nutrition services at Rush University Medical Center in Chicago, Illinois. The involvement of Gregoire in sustainable research at Iowa State University is discussed. According to Gregoire, foodservice business is driven by what customers want, and often people see sustainable and organic as interchangeable terms.


Related Articles

  • Envisioning 2015.  // FoodService Director;5/15/2007, Vol. 20 Issue 5, p52 

    The article offers a look at the food service management initiatives at the Rush University Medical Center in Chicago, Illinois. According to food service director Mary Gregoire, she is considering how her department will grow. Patient food service is provided out of the central kitchen....

  • Tundra Burgers and Eskimo Ice Cream. Freedman, Donna // Food Management;Feb2004, Vol. 39 Issue 2, p16 

    Focuses on foodservice at the Alaska Native Medical Center in Anchorage, Alaska. Traditional-foods menu; Sources of the medical center's food; Changes in the traditional-foods menu; Addition of Agutaq or Eskimo Ice Cream to the list; Dietitians' signing off on all patient food requests.

  • In a new age acting naturally can build traffic and sales. Machlis, Mark // Nation's Restaurant News;3/1/2004, Vol. 38 Issue 9, p28 

    Focuses on the lifestyles of health and sustainability market in the restaurant industry in the United States. Popularity of natural foods; Importance of strategic menu planning; Marketing of the use of organic, vegetarian, environmentally friendly and branded products.

  • Sustainability in Action.  // FoodService Director;9/15/2010, Vol. 23 Issue 9, p12 

    The article reports on the sustainability initiatives of Stanzas Café, one of the coffeeshops at Overlake Hospital Medical Center in Bellevue, Washington. The establishment created a new menu with natural and organic ingredients. The coffeeshops also uses compostable dishware which...

  • Breakfast Specialties To Go! Ridge, Diane // Food Management;Nov2006, Vol. 41 Issue 12, p58 

    The article focuses on the response of the food service industry on the increasing demand of customers for quick breakfast in the U.S. Cited as an example is Walt's Express' decision to open a breakfast takeout outlet at the Walter Reed Army Medical Center. Moreover, it is planning to advertise...

  • Continuing the Journey. Weisberg, Karen // FoodService Director;3/15/2005, Vol. 18 Issue 3, p22 

    Discusses the benefits of the Continuous Quality Improvement (CQI) foodservice system for Sacred Heart Medical Center in Eugene, Oregon. Percentage of an increase in late-tray and nourishment deliveries in 2005; Views of Howard Traver, director of foodservice at Sacred Heart Medical Center, on...

  • Providing VIP Service. Schilling, Becky // FoodService Director;11/15/2009, Vol. 22 Issue 11, p36 

    This article deals with the new VIP floor opened by New York-Presbyterian/Weill Cornell Medical Center in New York City in July 2009. According to Laura Robinson, site administrator for food and nutrition, menus at the new floor can rival those at any five-star restaurants in the city. Its...

  • UVA, Morrison Signal Health.  // FoodService Director;5/15/2007, Vol. 20 Issue 5, p22 

    The article reports on the introduction of the cafeteria program called Signals for Health by the University of Virginia Medical Center in its Wahoo West cafeteria. The cafeteria program is extension of successful year-old vending program. Signals for Health provides color coding for menu items...

  • NYU Medical Center livens up hospital dining. Perkins, Caroline // Nation's Restaurant News;12/20/2004, Vol. 38 Issue 51, p20 

    The article informs that the New York University Medical Center puts to rest the universal cliché about dismal hospital food thanks to Carol Sherman, who is the center's senior director, food and nutrition services. Some 14,000 meals are served each day at the Tisch Hospital, Hospital for...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics