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Fresh Clean Local foods in Acute Care Foodservice

Fresh Clean Local foods in Acute Care Foodservice

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Last Published: 04/12/2017

Fresh Clean Local foods in Acute Care Foodservice

Below is an excerpt from a white paper: “A New Era in Acute Care Dining” which covers how to stay competitive while meeting consumer demands. 

 

Download the paper and look for future excerpts here, at the entegra 360 Blog.

Consumers are requesting significant revamps to hospital menus, bringing fresh, clean, and local, with reduced sodium and sugar to the center of the plate. This trend has a positive impact on the bottom line, as well as sustainability efforts. Cost for local, in-season fruits and vegetables tend to be lower as a result of traveling a shorter distance from farm to table, which reduces price points. In turn, buying local boosts the community’s economy, which helps to strengthen ties and improve public perception.

Fresh, local foods help to support employee wellness initiatives. It also focuses on the business case of all hospitals, being that healthier diets reduce readmission rates in patients. By providing healthy menu options, operators have the opportunity to support their client’s business model, while capturing consumer profits.

 

Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.

 

 

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Interested in Other Trends in Acute Dining?

Throughout recent years, a trend has moved into the hospital sector that has changed the perception of institutional dining, successfully turning consumer’s thoughts of gravy-laden cafeteria offerings into desirable culinary experiences. 

Download A New Era in Acute Care Dining!