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To Our Members, We are in trying times. Our nation grieves. There is so much unrest and uncertainty. One of our most precious resources are those that we work with on a daily basis who provide love and nourishment to vulnerable populations and to one another. Please know that each one of you is a valued member of AHF regardless of ethnicity, race, socioeconomic status, gender, religion, sexual orientation, language, geographic origin or your role at your facility. We have, and will always, appreciate your dedication and concern in providing dignified and respectful care to patients, residents, caregivers, colleagues and one another. Our association is special ...
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BY NANCY WEINGARTNER MONROE | Foodservice News William Marks heads up foodservice and environmental measures, such as cleaning operating rooms and patient rooms, at Hennepin Healthcare. Hennepin Healthcare regularly trains for major incidents. “We’ve trained for some nasty things, but I don’t recall training for a pandemic,” William Marks, director of food, nutrition and environmental services at Hennepin Healthcare, says. Read the full article here
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AHF Publication | Published May 20, 2020 As we look to the future, members make predictions of what the “new normal” may look like for acute care and senior dining facilities and share what is likely to stay post-COVID. AHF's whitepaper examines key areas that have been impacted such as supply chain, self-serve stations, and retail and predict what is likely to occur after the crisis.  The paper provides key examples, references, and statistics which will be of value to both operators, their administrators, and AHF business partners seeking to support operators.  Download AHF Whitepaper  #Publication #COVID19 #Coronavirus #SelfOperated ...
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American Master Chefs' Order (AMCO) Podcast I April 26, 2020 Join the Master Chefs in a conversation with St. Judes Children's Hospital, Executive Chef Michael Vetro while they discuss the procedures that have been implemented in the past 6 weeks to protect their patients, staff, and the families they serve.  Listen to the full podcast here.
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Becky Schilling  |  May 04, 2020 In this week’s episode of One On One With, Food Management’s podcast, we catch up with a dining director in a long-term care facility in the hard-hit state of New Jersey. Between deaths, every-changing rules, regulations and expectations, my guest today has had to deal with it all. Listen to the full podcast on Food Manageme
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Foodservice Equipment & Supplies Published: April 30, 2020 I  Written by   Donna Boss, Contributing Editor A frontline look as one hospital foodservice team adapts to service during a pandemic. Serving critically ill patients, as well as the medical teams treating them, is nothing new for healthcare foodservice operators like Tony Almeida. What is new for Almeida, director of food and nutrition at   Robert Wood Johnson University Hospital   in New Jersey, and his peers across the country, is dealing with a fast-spreading pandemic. Here, Almeida shares how the facility’s foodservice team is dealing with its fast-shifting realities. Read the ...
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Dan Radel , Asbury Park Press Published 5:00 a.m. ET April 30, 2020 FREEHOLD TOWNSHIP - When its most vulnerable COVID-19 patients are discharged, CentraState Medical Center sends them home with several days worth of food.      The food relief is reserved for the elderly, people with low incomes or individuals on their own who have no one to run to the grocery store as they wait out their quarantine.  "It gives them a head start. They don't have to worry initially about food," said Gary Triolo, the director of Food and Nutrition Services at CentraState Health System.  Read the full article her
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By   Food Insight I  POST -   APRIL 22, 2020 When many of us hear the term climate change, we think about changes in the weather and how human activity impacts our environment. Many consumers, as uncovered in   IFIC’s previous research , also think about the environment when shopping for foods and beverages. Our latest survey dives deeper into climate change specifically as a factor in consumers’ minds when considering what foods to buy and, ultimately, to eat. IFIC’s new consumer research survey, “Climate Change and Food Production,” which was fielded on April 9th and 10th, provides unique insights into how consumers consider their concerns about ...
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Becky Schilling  |  Apr 24, 2020 |  Food Management AHF's Eric Eisenberg, future AHF President, talks to Food Management's Becky Schilling about being more than just a dining director at a senior dining facility.  The chef and longtime healthcare operator talks about the operational changes made during coronavirus at Rogue Valley Manor. Read the full artic
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Total Food Service I By Joyce Appelman -April 26, 2020 AHF's Patrick LaMont, future AHF Board member and President of AHF New York Chapter sat down with Total Food Service to talk about meeting the challenge of COVID-19 in one of the countries hardest-hit states. Patrick, Director of Food and Nutrition at Brookdale University Hospital Medical Center in Brooklyn NY, and Joyce Appleman discussed what his plan is for foodservice, how he met the challenges of COVID-19, and how the crisis has impacted his staffing, distribution partners, and more. Check out his interview below.  Read the full article here
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As you might know April 22nd was Earth Day. More than that, it marked the 50-year anniversary of celebrating Earth Day. All over social media, the internet, and the media are highlights of how we can honor and recognize our role in caring for the health of our planet. AHF and our members have long recognized the critical role foodservice, and healthcare foodservice, plays in positively impacting environmental sustainability and resilience. AHF’s members are at the forefront of deploying large scale, complex, sustainability programs. More than that, they are doing it while simultaneously elevating hospital foodservice with fresher, healthier, and more sustainably ...
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As more and more healthcare and foodservice professionals are being tasked to spend longer hours at facilities due to COVID-19, facility directors are creating ways to provide resources and support for staff during work hours or at their homes. AHF Past President Martha Rardin shared 4 tips with Foodservice Director Magazine on how to create a successful take-home meal program for staff. Read her tips   here
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Food Management Magazine sat down for a video interview with Angela O'Neill to explore how her facility has made small changes within their foodservice department. The interview explores improvements to meal deliveries for the safety of patients and staff while also trying to incorporate a sense of hospitality in every interaction, temporarily increasing patient bed capacities if needed for state use and how working during the COVID-19 pandemic has affected staff morale. Watch the   video  to learn what improvements were made to the Hunterdon Medical Center to earn them a shoutout from the Governor of New Jersey
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Healthcare Professionals are truly being seen as the heroes they are now more than ever as they continue to serve on the front lines of the fight against the COVID-19 pandemic. The foodservice departments within healthcare facilities serve as a vital component to current operations as they  strive to serve patients and staff nutritious meals and ensure safety.  Food Management  Magazine will discuss  serving patients on the front line  with a panel of three foodservice directors, including AHF Board Members Ryan Conklin and Angela O'Neill and  AHF Member Lisa Gibson , during their webinar "HC Nutrition Services: Serving patients on the front line during ...
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On April 14th AHF held it's 2nd Virtual Town Hall on COVID-19. The town hall provided an overview of COVID-19’s impact on Healthcare (Acute Care and Senior Living). Participants heard from AHF Senior Dining Operator, Eric Eisenberg on what challenges he's seen and overcome. Kelsey Nash Editor-in-Chief of FoodService Director Magazine provided an overview of the foodservice industry as a whole and 2020 projections. Operators in both acute care and senior living joined to share their perspectives and insights.  Missed the Town Hall? Watch the recording of our first and second town halls at your convenience on our AHF Member-Only COVID-19 page ...
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We can all agree that the spread and protective measures of COVID-19 have had a major impact on our daily routines and future plans. With all the uncertainty and anxiety affecting current events, AHF remains as a consistent and reliable resource to the healthcare foodservice industry. The most recent resource we feel the industry (and the Nation) is in need of is... Positivity! To help spread that positivity, we are introducing AHF Tip of the Day. Now more than ever we all need to be reminded to stay positive, be encouraged, and come together as an industry to help one another.  AHF members are challenged to be creative and proactive in their operations. ...
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AHF will host its 2nd Virtual Town Hall on COVID-19. Join Us Tuesday April 14 at 4 - 5 PM EST as we discuss the impact COVID-19 is taking on Acute Care and Senior Dining Facilities! We'll be hearing from AHF Senior Dining Operator Eric Eisenberg as he shares first- hand experiences and solutions to challenges at from his  senior living facility. We'll also be joined by Kelsey Nash and Bill Anderson, from Foodservice Director Magazine and Winsight Media, who will provide an overview on the status of the foodservice industry while specifically narrowing in on acute care and senior dining. Operators in both acute care and senior living are encouraged ...
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Find out how an AHF member facility, UNC REX Healthcare, was able to turn a closed cafe into fresh revenue, a valuable resource for staff and a morale booster in this article highlighting their recent convenience market. Read the full story here .
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AHF Member Tim Schoonmaker sits down with FSD magazine to discuss how a 20 year career in healthcare foodservice has assisted him and his team with emergency preparedness by using a CER statement and additional strategies to stay on top of any situation, such as COVID-19. Read the full conversation here
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As we continue to support our foodservice professionals during this difficult time, AHF has launched the new Operator Emergency Supply Request Network. The Network provides member Operators and Business Partners a central location to request and supply products or services during emergency situations. Operators can make request here and Business Partners can list their supplies, products and services here .
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