The recently published case study outlines how Sodexo and local Chef Jesse Cool set out to better align food concepts with the outstanding level of health care for which the renowned institution is known. The results exceeded expectations, achieving a Press Ganey Patient Satisfaction Score for food that increased by 140 percent. The new approach also diverted 199 tons of compostable material and 172 tons of food from landfill – all while delivering higher quality, nutrient rich food offers that yielded a year-over-year sales increase of 15 percent from 2014 to 2015.
Sodexo and Chef Jesse Cool elevate nutrition and reduce waste at Stanford Health Care
GAITHERSBURG, Md., June 30, 2016 — Sodexo, world leader in Quality of Life Services, today announced the release of the Stanford Health Care Food Transformation Journey.
