Published in Medical Construction and Design Magazine: “Serving Good Design”

Rebecca Weidler discusses how healthy living and design trends are shaping the future of dining in healthcare environments.

“Until recently, hospital food may have prompted memories of undesirable, flavorless meals. Luckily these unpalatable postprandial visions are – or are about to be – a thing of the past. Health systems around the country are transforming their food service strategies and rethinking food policies to provide healthier eating options for hospital consumers and to reduce their environmental impact.”

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