Blogs

Harvest of the Month Interview Featuring Andrew Bergman

By Mina Shin posted 10 days ago
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ProHealth Care's initiative, Harvest of the Month, shares new recipes that highlight produce and educate on food safety and proper preparation. This initiative invites community members to be more active by cooking healthier meals at home. Thank you Andrew for sharing!
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AHF 2020 Annual Conference Set to Ignite Excellence

By Leah Reily posted 11 days ago
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AHF's 2020 Annual Conference ( www.ahfconference.org ) taking place August 4-7 in Orlando, Florida, is set to Ignite Excellence in acute care and senior dining. In November of 2019 AHF's Conference Planning Committee visited the property to plan sessions, speakers, and events. Earlier in January AHF launched the 2020 website and registration will open in early February. AHF members and nonmembers are encouraged to register and network with like-minded colleagues! AHF's Annual Conference is the only national event specifically focus on supported self-operated facilities in acute care and senior dining with industry experts from across the country prepared ...
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Meet the 25 senior dining Power Players

By Mina Shin posted 18 days ago
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Food Management published their first-ever Senior Dining Power Players feature “Presenting the 25 senior dining Power Players” which gives readers a glimpse into the senior dining segment and highlight 25 exceptional dining programs. Mike Buzalka | January 6, 2020 The Association for Healthcare Foodservice would like to congratulate  AHF member, Masonic Village at Elizabethtown, Elizabethtown, PA  for being selected as a Senior Dining Power Player! To read the full article, click HERE .
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New technology brings fresh produce to hospital patients in Lynchburg

By Leah Reily posted 21 days ago
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DANVILLE, Va. (WSET) -- New technology is bringing fresh produce to hospital patients at Lynchburg General Hospital. There is now a hydroponic “micro-farm” inside Lynchburg General Hospital’s cafeteria. This is the first hospital in the entire nation using this sort of technology. Instead of digging in the ground to cultivate this harvest, Tim Schoonmaker, the executive chef for Centra Nutrition Services, can control the lettuce he grows with the tap of his finger. Read the full article from ABC News 13 I CLICK HER
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AHF Calls for 2020 Leadership Nominations

By Leah Reily posted 12-19-2019
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AHF is seeking operators looking to expand their career and become the next generation of AHF Leaders. There's still time to submit a nomination for the 2020-2021 leadership term before the December 20th deadline.  Nominees are being accepted for the following positions: President-elect Treasurer-elect Secretary (2) Director at Large (2) Leadership Development Committee members Click Here To View the AHF Nomination Form 2019-2020 Elections Calendar Dec. 20 - Nominations Close Jan. 15 - Ballot Approved by Leadership Development Committee Jan. 22- Board of Directors Ratify Ballot Feb. 17 - Election Begins Mar. 2 - Election Closes ...
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Nutrient Density: Consumer Understanding, Perceptions and Behaviors

By Leah Reily posted 12-11-2019
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By   Food Insight POST -   NOVEMBER 15, 2019 Many Americans make food and beverage decisions every day with the goal of eating a healthy, well-balanced diet. Most people are generally aware that we should seek foods that are rich in healthful components and aim to be observant of compounds that can be less-than-healthful in large amounts. Read Full Articl
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20 big culinary trends for food service in 2020

By Leah Reily posted 12-11-2019
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Tara Fitzpatrick 1  |  Dec 11, 2019  Which menu items will be trending for onsite operations after the ball drops and we ring in a new decade? Check out these future-forward predictions, including the new hot chicken, elevated breakfast, the crispy-crunchy buzzwords for menus, the plant-based bandwagons to jump on and more. By Food Management I Read Full Ar
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The Big Trends for 2020

By Leah Reily posted 11-27-2019
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­­A crystal ball is not part of a well-equipped kitchen. But maybe it should be. You never know what’s going to shake up your kitchen. One year, it’s   wood-fired pizza. The next year it’s all about   sous vide. But changing consumer tastes and interests can have major impacts on your operations. Whether E&S or training and service changes, it’s important for you to prepare for the food-related forces ahead. Read More in Foodservice Equipment Reports Magazine November 26, 2019 I  Chris LaMort
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AHF Members Take the Lead Establishing a Healthcare Advisory with IFMA

By Leah Reily posted 11-26-2019
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AHF Members are taking the lead on establishing a Healthcare Advisory with IFMA:  The International Food Manufactures’ Association. Jim McGrody and Mary Angela Miller supported IFMA in identifying members for the council and Jim serves as its inaugural chair. Here council members present to Industry Leaders at the IFMA’s Presidents’ Conference in Scottsdale, AZ, on Building Strategies in the Healthcare Segment. Other AHF leaders taking part in establishing the Advisory include Julie Meddles, David Reeves, Martha Rardin, Steve Cerullo, Bruce Thomas, Bill Marks, Seth Grant, Eric Eisenberg, Patti Oliver, and Veronica McLymont.  Active council initiatives are ...
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AHF Member Geisinger Partners with Pen Foster to Fill Gaps in Employee Soft Skills

By Leah Reily posted 11-22-2019
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Posted by   Emma Rose Gallimore  on 11/21/19 11:00 AM In a survey of 500 senior executives, 44% said Americans lack soft skills like communication, creativity, critical thinking, and collaboration. Meanwhile, only 22% said they thought technical skills were lacking. The soft skills gap is a pervasive challenge that affects every industry and business. Among their top picks for industries affected by soft skills gaps were manufacturing (30%), healthcare (11%) and professional services (19%). While some employers wait for schools to change their curriculum to focus more on people skills, more proactive businesses, like Geisinger — a healthcare system based in ...
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AHF board member Eric Eisenberg discusses the off premises impact of healthcare foodservice

By Leah Reily posted 11-21-2019
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AHF's Eric Eisenberg joins Foodservice Equipment & Supplies (FES) Magazine for their roundtable podcast. What do you get when you bring in both commercial and non-commercial operators together? An inspiring webcast that will offer discussions on the unique challenges of each format and how each solve issues within their segment. The panel will break down trends in the various operating segments and offer ideas that can benefit any segment. Listen now
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AHF Self-Op Support (SOS) Team - AHF Helps Self-Op Facilities Stay Self-Op

By Leah Reily posted 11-15-2019
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In November AHF launched its newest program designed to further strengthen the self-operated healthcare foodservice industry for both acute care and senior dining/living. AHF's new program called the " Self-Operator Support (SOS) Team " provide resources and mechanisms for operators and facilities: Who are self-operated but are in a position where they must prove their value Who are exploring, or are in the process of, becoming self-operated Who are newly minted self-operated facilities in need of community support and actionable information This program is a pathway for anyone encountering the issues or scenarios above or knows someone who may ...
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AHF Relaunches Benchmarking Express With New Features & Interfaces

By Leah Reily posted 11-15-2019
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AHF's Benchmarking Express TM program is the performance measurement tool for every successful operator. The financial and productivity scorecard provided by the AHF Benchmarking process allow each operator to evaluate his or her facility in order to identify strengths and weaknesses. Strengths should be celebrated and shared. Identified weaknesses reveal operational inefficiencies that merit attention and data-driven process change efforts. Operators who participate in the Benchmarking process have shared their success stories to highlight how Benchmarking has provided the tools and information they need to run well-managed operations. Financial comparisons ...
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Meet the 25 hospital foodservice Power Players for 2019

By Mina Shin posted 10-30-2019
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In Food Management’s article “Meet the 25 hospital foodservice Power Players for 2019” 14 self-operated hospitals are recognized as being some of the largest entities in the hospital dining segments and for having exceptional dining programs. Mike Buzalka  | September 25, 2019 The Association for Healthcare Foodservice would like to congratulate those 14 self-operated healthcare foodservice facilities for being selected as a 2019 Power Player. AHF members include: Indiana University Health Methodist Christiana Hospital Spectrum Health Butterworth Hospital Ohio State University Wexner Medical Center Congratulations to our 2019 Power Players! ...
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AHF Calls for 2020 Annual Conference Speaker Submissions (Due October 21)

By Leah Reily posted 10-16-2019
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The Association for Healthcare Foodservice invites those interested in presenting at the 2020 Annual Conference to submit a proposal for review by the Conference Planning Committee.   The submission deadline is Monday, October 21 st   at 5:00 PM Eastern. AHF operator members are at the forefront of their communities as leaders in improving the lives of the people their facilities serve. AHF’s 2020 conference selection of speakers will be based on the innovative content that can be used in day to day settings of over 600 attendees. Submit yourself as a speaker for AHF's 2020 conference here
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2019 Food & Health Survey - Special Report on Gen X Consumers

By Leah Reily posted 10-16-2019
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(Washington, D.C.)—Generation X got its name because it was considered to be harder to describe or understand—think “planet X” or “the X factor”—than their much-studied Baby Boomer predecessors. With Gen Xers (ages 40 to 55) now in middle age, the International Food Information Council (IFIC) Foundation, in partnership with the American Institute for Cancer Research (AICR), released a new survey that examines their food and health attitudes, with a particular focus on their behaviors and perceptions related to diet and cancer risk. Read more & Download the report from Foodsight.org I Read Mor
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One On One With: Hospital summer feeding program

By Kent Hamaker posted 09-19-2019
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In Food Management’s podcast we talk with Andrew Bergman of ProHealth Care System in Wisconsin about starting a summer feeding program for the community’s youth. Becky Schilling  |  Sep 16, 2019 School nutrition departments serve nearly 5 billion lunches each year, many to low-income families. And when school is out for the summer, so many children are left without a place to eat. That’s why the USDA’s summer feeding program started. While many think the program is only for schools, it’s open for other foodservice operations, including hospitals. In this week’s podcast we speak with Andrew Bergman, manager of food service for the ProHealth ...
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UCSF tackles food recovery

By Kent Hamaker posted 09-11-2019
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University of California-San Francisco Health contracts with a local leftover food pickup service called Copia that uses notable commercial meal delivery concerns as pickup options. Mike Buzalka   |   Sep 09, 2019 The state of California is on the forefront of dealing with recycling and food waste issues, efforts that are pursued even more vigorously by some localities such as the city of San Francisco.  That is particularly relevant to University of California-San Francisco Health (UCSF), as this summer the city put into effect a regulation requiring concerns like UCSF to divert organic waste and recyclable materials from landfills. ...
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Yogurt robot a sweet no-fuss treat at Robert Wood hospital

By Kent Hamaker posted 09-09-2019
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Robert Wood Johnson staff can enjoy customized frozen yogurt 24/7 thanks to a sophisticated, automated unit. Mike Buzalka  |  Aug 15, 2019 Frozen yogurt is one of those healthy but delicious treats that appeals to just about everyone, except perhaps dining operators who have to keep the machinery clean and sanitary while allocating labor hours to serving it. None of that is a problem for the in-house dining team at Robert Wood Johnson (RWJ) University Hospital in New Brunswick, N.J., thanks to an automated frozen yogurt “robot” installed three months ago that doles out servings of chocolate and strawberry frozen yogurt with a choice ...
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AHF Announces 2019 Presidential Service Award Winners - Two Members Honored for their Extraordinary Contributions to the Industry

By Leah Reily posted 08-20-2019
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The Association for Healthcare Foodservice (AHF) announced the winners of its 2019 Presidential Service Award at the AHF 2019 Annual Conference in Scottsdale, AZ. Each year, the AHF President recognizes members for outstanding community service, strong media support for AHF members, and committee contributions. “As AHF President, it’s a special honor to recognize these extraordinary members,” said AHF President Martha Rardin, Director, Nutrition and Dietetics for Hendricks Regional Health.  “Over the course of the year, each of them has stepped up to take on additional responsibilities and contributed to our industry in remarkable ways. Their passion and dedication ...
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