Foodservice Equipment & Supplies

AUG 2019

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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MADE BETTER. MADE HERE. MADE HERE. We make dinnerware the right way. Our modern manufacturing still starts with clay from the earth and 148 years of experience. Our quality is consistent from batch to batch—and generation to generation. We work in our American town, Newell, West Virginia, with our neighbors, families, and friends. We take pride in creating dinnerware for your table in your American town. MADE RIGHT HERE. FOR YOU. 800-452-4462 | www.hlcdinnerware.com interactive stations where residents can choose their own ingredients and have dishes cooked to order, he says. Garden Spot Village takes fresh- ness to the extreme thanks in part to an on-site, 4,600-square-foot aero- ponic greenhouse. The community's chefs help to determine what grows in the greenhouse's 200 vertical towers, while staff and residents tend to the plants. At any given time, inventory might include fresh herbs, a variety of salad greens and strawberries. Miller says Garden Spot Village's dining facilities use 80 percent of what the greenhouse produces and donates any extra to a local foodbank. In the sum- mer, the community partners with local farmers throughout Lancaster County to source additional seasonal produce, such as corn, beans and asparagus. Watermark is also integrat- ing on-site food production into its properties. At the company's new Hacienda at the River in Tucson, a 2,500-square-foot "healing garden" was installed and designed in com- pliance with the federal Americans with Disabilities Act. It ensures a true farm-to-table experience for the assisted living center's residents, who are encouraged to help plant and tend the garden. Depending on the season, it supplies Hacienda's culinary team with produce items ranging from citrus and stone fruits, apples and avocados to broccoli, cabbage, kale, greens, tomatoes and fresh herbs. And, importantly, it gives residents a sense of ownership, purpose and engagement by enabling safe, com- fortable gardening for those for whom gardening is a therapeutic pleasure. Chefs at Garden Spot Village utilize fresh produce grown in the community's on-site aeroponic greenhouse. Photo courtesy of Garden Spot Village 5 TRENDS IN eni ivin FOODSERVICE

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