In 100 years, our hospitals have transitioned from providing minimal patient food to being the sole provider of appealing nutritious meals to aid recovery. Hospital food services operate in a challenging environment, doing more with less. Learning from the hospitality sector, many healthcare facilities are redesigning their kitchens, workforce and workflows to support planetary health and transition to more flexible approaches such as room service to support a sustainable future.
Join us in this webinar to discuss the multiple approaches to delivery food service in hospital settings and what this means for designers and decision makers.
Carmel Lazarus, CBORD, Dietitian, Project Consultant
This event provides opportunities for CPD points for Architects, Project Managers and Engineers. For more information go to www.aushdc.org.au/cpd. Relevant NSCA Units for this event (Architects Only):
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