Making Hospital Food Healthy, While Keeping It Affordable
For years, the health food industry has taken shots at the type of food served in hospitals. You may even acknowledge the absurdity of feeding a sick person a highly processed cheeseburger, a sweetened drink and dessert, or even foods with artificial sweeteners. Meals often contain low-quality meat or dairy products along with vegetables that have been preserved to the point of having little nutritional value remaining.
With that said, budgetary restrictions can make it difficult to shake up how food is sourced at a medical facility. Culinary Specialties is trying to change all that by producing affordable heat and serve meals in a sustainable manner. Here are a few of the things we are doing to be a leader in the industry:
- Local sourcing – Local produce tastes better and is fresh. It helps support local growers and allows farmers to be able to use better practices.
- IQF – Individually quick frozen meals are simple to reheat and serve. The quick freezing process also locks in the freshness, so vegetables and other foods maintain their vibrant colors, delicious flavors, and nutritional value.
- Safety precautions – By stringently applying regulations from the FDA, USDA, and other governing organizations, Culinary Specialties strives to prepare food as safely as possible. We also keep abreast of CDC warnings regarding food safety and product recalls.