Foodservice Equipment & Supplies

SEP 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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106 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2017 ON-SITE PROFILE Sustainable Practices Enhance Quality at Memorial Sloan Kettering N ew York City's 450-bed Memorial Sloan Kettering (MSK) Cancer Center's Food and Nutrition Services (FNS) department believes hospitals can and should deliver important preventative health messages and solutions to patients, staff and the communities they serve. FNS' initiatives include implementing and upholding sustainability practices, adapting sous vide cooking techniques for menu preparation and supporting a new cooks' training program. These initiatives blossom through the collaborative partner- ships with MSK's nutritionists, buyers, chefs, sustainability team, department management and hospital administration. FNS follows the Healthy Hospital Food Initiative (HHFI) created by the New York City Department of Health and Mental Hygiene. HHFI focuses on improving the healthfulness of food served in hospitals. In 2014 FNS was the first of New York City's hospitals to be awarded a gold star for meeting HHFI challenges, including having an en- gaged leadership, healthier food, "leaner energy," less waste, safer chemicals and smarter purchasing. In 2016, FNS again partnered with the NYC Department of Health on its Good Choice program. As part of this initiative, the NYC Department of Health conducted a pantry analysis to determine how vendors can help MSK source items that are consistent with FNS' nutrition and sustainability goals. In addition to sustainability practices, the Cancer Center's Food and Nutrition Services department initiatives include adapting sous vide cooking techniques and a new cooks' training program. By Donna Boss Michelle Richards (left), chef and Farmers Market specialist and Timothy Gee, CEC, executive chef. The Farmers Market set up inside Memorial Sloan Kettering Cancer Center enables employees to purchase fresh produce biweekly.

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