Stopping food waste is all about being creative and having a plan. You don't want to miss Morrison Healthcare Chef Chris Hinton on WBTV News as he raids a household fridge and gives simple advice on how you can cut down on your food waste.
On average, we waste 40% of all the food we purchase. On WBTV News, Morrison Healthcare Chef Chris Hinton is featured to share how you can reduce food waste with a meatball recipe.
Stop Food Waste Day was April 28th, and Morrison Healthcare’s use of new technology is helping make major gains in reducing food waste while also rescuing tons of food and donating it to local food banks across the nation. In September 2020, Morrison launched Waste Not 2.0, a software designed to track food waste in hospital kitchens across the nation. To date, 77 Morrison locations use the technology, with another 14 set to implement it soon. While Morrison has been tracking food waste since 2017, the new technology makes it easier to track. It reports food waste for each location and provides data and analysis to help identify additional areas of opportunity. The technology is helping Compass Group North America meet its long-term commitment to reduce food waste by 50% by the year 2030.
It is a problem that continues to plague the U.S. Approximately 40 percent of food produced in this country is wasted. That’s a staggering figure that should cause everyone to pause. Almost 70 percent of retail food waste comes from consumer plates. Just think about the situation in hospitals and how often trays of food are tossed out partially eaten or uneaten from a patient’s room. There is a cost to this and an opportunity. “One in six Americans is categorized as food insecure, many of them children,” said Heather Farkas, wellness and sustainability corporate support manager for Morrison Healthcare. “We can do a better job providing support to our communities while reducing waste to the landfill. Our efforts can positively impact population health and environmental health.” To coincide with Stop Food Waste Day on April 28, we are examining strategies to eliminate food waste. Morrison Healthcare’s (MHC) parent company, Compass Group, has set an ambitious goal to reduce food waste by 50 percent by 2030. To make that happen, MHC’s teams will be focused on three key areas to move
Compass Group ranked as #1 in Food Management’s Top 50 Contract Management Companies! Food Management's Top 50 Contract Management Companies tabulates the 50 largest firms by 2020 revenue operating dining, catering, and other food-related services for clients in fields ranging from schools, colleges, hospitals, and senior living facilities to business and industry, sports and entertainment, corrections and parks/recreation. Each company is ranked by top-line North American revenues for fiscal or calendar year 2020.
Compass Group Named One of America’s Best Employers for Diversity 2021! For the fourth year in a row, Forbes is recognizing Compass Group as one of America’s Best Employers for Diversity.
Morrison Healthcare Named Winner of Business Intelligence Group's 2021 Excellence in Customer Service Award! his annual business awards program recognizes those who are helping companies better communicate with their customers to provide a differentiated level of customer service.
We are rarely given the chance during a major crisis to look back and fully recognize and appreciate what we’ve accomplished together. Our team's courage, sacrifice, and exhausting work that they put into every effort during this past year of COVID will never be forgotten. We are so proud of our Crothall Healthcare and Morrison Healthcare teams and their service throughout the pandemic. Check out this tribute to our team's spirit!
Successful recruiting in healthcare requires a strategic approach. In this report, you’ll get best practices to improve food and support services recruitment for your healthcare organization. When it comes to healthcare food and support services, it's about hiring the right people with the right skillset. Download our report to learn best practices to build your team.
Our team at St. John-Springfield knows it's the dedication to the little things that add up to great things! Chef Theo and the team have been busy raising the bar on food quality and patient satisfaction, and even increasing café sales by 12% over the last year. It was all hands-on deck - the team focused on patient visitation with an emphasis on our partnership with nursing, and swiftly acted upon patient feedback. . “We came together as a team through good communication, hard work, execution of the plan, recognition, and reward,” shared Steve Gee, Director of Food and Nutrition Services.