At Vintage Senior Living, big changes are being made in the food service department. These changes are nutritious and eco-friendly, positively impacting the residents and staff of this senior living community. Shawn Stanchfield, the Corporate Director of Food Service for the organization, is at the head of this development. To read more on this organization’s movement towards local, sustainable, eco-friendly food service changes, read the AFLA blog by clicking here.
Vintage has also been adding other components to their food service program to accompany the move towards from-scratch cooking; A free outdoor’s “Farmer’s Market” was a hit with the residents, food demos over topics like fiber with samples, and providing a garden in each individual community to grow fruits, veggies, herbs, and flowers.
Vintage Senior Living was also featured in AFLA’s 2011 Best of the Best senior living communities for their commitment to healthy and nutritious food.
Is From-Scratch cooking something you’re interested in for your residents? There are a lot of factors involved in a food service of this type; employee skill sets, standardized recipes, seasonal menus, and having access to local and fresh ingredients, with many more items to consider. We’d like to hear from those of you who have experienced working with a from-scratch kitchen as well as from those who decide against that option and why. At the core of any decision is your customers and what is most beneficial and acceptable to them. Do you think a program like this would be feasible in your facility?
Posted in:Culture Change, Menus, November 2011, Uncategorized
