- Published on Friday, 01 September 2017
- Written by Donna Boss, Contributing Editor
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.
New 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 partnerships 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 engaged leadership, healthier food, "leaner energy," less waste, safer chemicals and smarter purchasing.
Read More HERE...