“Farm to Table”: An Innovative Way to Improve Population Health

By Bonni Kaplan DeWoskin, Vice President, Marketing

 

As a marketer, I’m always curious about new and interesting ways organizations—particularly healthcare organizations—market themselves. A recent article in Modern Healthcare about health systems using their food service as part of population health was really instructive.

Historically, when we think of hospital food, we put it on the same caliber as our elementary school cafeteria: edible, but not great.

However, some healthcare organizations around the country have stepped up their food service significantly, with the goal of attracting people who don’t “have to” eat there.

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