Please ensure Javascript is enabled for purposes of website accessibility CIA and FoodService Director Magazine Announce Plant-Forward Healthcare Foodservice Operations to Watch | #seniorliving | #elderly | #seniors – Active Lifestyle Media

Follow or share

Senior Living CommunitiesCIA and FoodService Director Magazine Announce Plant-Forward Healthcare Foodservice Operations to Watch | #seniorliving | #elderly | #seniors

CIA and FoodService Director Magazine Announce Plant-Forward Healthcare Foodservice Operations to Watch | #seniorliving | #elderly | #seniors


HYDE PARK, N.Y., April 29, 2021 /PRNewswire/ — The Culinary Institute of America (CIA) and FoodService Director (FSD) have unveiled the Plant-Forward Healthcare Operations to Watch, a list of hospitals and senior-living communities whose foodservice teams demonstrate industry-leading innovation in plant-forward cuisine, local sourcing, sustainability, and more. The plant-forward movement has taken the foodservice world by storm, and with COVID-19 casting a harsh spotlight on the link between poor food choices and many of the underlying health conditions that elevated risk of disease and death during the pandemic, the concept of food as a vital pathway to good health may have a more receptive audience than ever before.  

The CIA and FSD collaborated on developing the list with input from Health Care Without Harm, an organization that promotes sustainability within healthcare. The CIA and FSD will further feature honorees from the list as part of the CIA’s Menus of Change Leadership Summit: Virtual Edition, June 22-24, and at FSD’s MenuDirections conference, taking place Oct. 17-19, at the University of Notre Dame.

“The term ‘hospital food’ once conjured up images of soggy vegetables and gray meat, but not anymore,” said Greg Drescher, the CIA’s vice president of strategic initiatives and industry leadership. “The organizations on this list shatter that stereotype with creative menus and mouthwatering dishes that show patients and visitors how vibrant and flavorful healthy, plant-forward eating can be.”

The CIA has long worked to promote healthy, sustainable, and delicious menu strategies, through its Menus of Change initiative, a collaboration with Harvard T.H. Chan School of Public Health—Department of Nutrition, and, most recently, through a host of educational resources at the CIA’s Plant-Forward Kitchen website. In mid-2021, the CIA will launch its new plant-forward training and certification program for foodservice operators.

“As consumers up their demand for plant-based offerings, dining teams across the country are finding exciting ways to deliver,” said FSD Editor-in-Chief Kelsey Nash. “The innovation exemplified by these operations is a testament to the versatility and promise of produce and other plants at the center of the plate.”

For additional information, or to view the full list, visit

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit

About FoodService Director
For more than 30 years, FoodService Director has served as the noncommercial foodservice operator’s trusted source of information to boost profitability and spur innovation in a changing economic environment. With a forward-looking approach, FSD’s editors deliver solutions and strategies to readers across all segments of noncommercial foodservice, including colleges and universities, business and industry, K-12 schools and healthcare.

SOURCE The Culinary Institute of America and FoodService Director Magazine

Related Links


Click Here For The Original Source

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Leave a Reply