From liability to asset: A large health system’s approach to transforming hospital food

Historically, hospitals are infamous for poor food quality. Valuing food as a tenant of health and well-being, Northwell Health, New York’s largest healthcare system, is transforming its hospital food program to become an asset and market competition differentiator. By focusing on structure, workfor...

Full description

Saved in:
Bibliographic Details
Published in:Patient experience journal 2022-04, Vol.9 (1), p.200-204
Main Authors: Gierlinger, Sven, Tison, Bruno, Giammarinaro, Nicole
Format: Article
Language:English
Subjects:
experience
hospital food
leadership
nutrition
patient experience
wellness
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites
container_end_page 204
container_issue 1
container_start_page 200
container_title Patient experience journal
container_volume 9
creator Gierlinger, Sven
Tison, Bruno
Giammarinaro, Nicole
description Historically, hospitals are infamous for poor food quality. Valuing food as a tenant of health and well-being, Northwell Health, New York’s largest healthcare system, is transforming its hospital food program to become an asset and market competition differentiator. By focusing on structure, workforce, procurement and process, Northwell has improved patient experience performance “Quality of Food” by 61 percentile rank points within three years with minimal impact on budgetary cost. Experience Framework This article is associated with the Environment & Hospitality lens of The Beryl Institute Experience Framework ( https://www.theberylinstitute.org/ExperienceFramework ). Access other PXJ articles related to this lens. Access other resources related to this lens.
doi_str_mv 10.35680/2372-0247.1556
format article
fullrecord <record><control><sourceid>doaj_cross</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_36b5e309581441069c3e65bf4065f3f8</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_36b5e309581441069c3e65bf4065f3f8</doaj_id><sourcerecordid>oai_doaj_org_article_36b5e309581441069c3e65bf4065f3f8</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1476-20addc47e61890ded82cc5474eaaac23f71a2b8acf0b3c8a200da2a3a057a6813</originalsourceid><addsrcrecordid>eNpNkLFOwzAURS0EElXpzOofSHm2YydlqyoKlSqxwMBkvTh24yqpIztLN36D3-NLIC2qmO7V1dUZDiH3DOZCqhIeuCh4Bjwv5kxKdUUml-H6X78ls5T2AMCE4qxgE_KxjqGjrcfKt3440iFQTMkOj3RJW4w7SxuL7dDQdEyD7b4_vxLFvo8BTTOeh4iH5ELs_GFHm5B6P2BLXQj1Hblx2CY7-8speV8_va1esu3r82a13GaG5YXKOGBdm7ywipULqG1dcmNkXuQWEQ0XrmDIqxKNg0qYEjlAjRwFgixQlUxMyebMrQPudR99h_GoA3p9GkLcaYyDN63VQlXSCljIkuU5A7UwwipZuRyUdMKVv6yHM8vEkFK07sJjoE-i9ehSjy71KFr8AM_qcP8</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>From liability to asset: A large health system’s approach to transforming hospital food</title><source>Freely Accessible Science Journals</source><creator>Gierlinger, Sven ; Tison, Bruno ; Giammarinaro, Nicole</creator><creatorcontrib>Gierlinger, Sven ; Tison, Bruno ; Giammarinaro, Nicole</creatorcontrib><description>Historically, hospitals are infamous for poor food quality. Valuing food as a tenant of health and well-being, Northwell Health, New York’s largest healthcare system, is transforming its hospital food program to become an asset and market competition differentiator. By focusing on structure, workforce, procurement and process, Northwell has improved patient experience performance “Quality of Food” by 61 percentile rank points within three years with minimal impact on budgetary cost. Experience Framework This article is associated with the Environment &amp; Hospitality lens of The Beryl Institute Experience Framework ( https://www.theberylinstitute.org/ExperienceFramework ). Access other PXJ articles related to this lens. Access other resources related to this lens.</description><identifier>ISSN: 2372-0247</identifier><identifier>EISSN: 2372-0247</identifier><identifier>DOI: 10.35680/2372-0247.1556</identifier><language>eng</language><publisher>The Beryl Institute</publisher><subject>experience ; hospital food ; leadership ; nutrition ; patient experience ; wellness</subject><ispartof>Patient experience journal, 2022-04, Vol.9 (1), p.200-204</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Gierlinger, Sven</creatorcontrib><creatorcontrib>Tison, Bruno</creatorcontrib><creatorcontrib>Giammarinaro, Nicole</creatorcontrib><title>From liability to asset: A large health system’s approach to transforming hospital food</title><title>Patient experience journal</title><description>Historically, hospitals are infamous for poor food quality. Valuing food as a tenant of health and well-being, Northwell Health, New York’s largest healthcare system, is transforming its hospital food program to become an asset and market competition differentiator. By focusing on structure, workforce, procurement and process, Northwell has improved patient experience performance “Quality of Food” by 61 percentile rank points within three years with minimal impact on budgetary cost. Experience Framework This article is associated with the Environment &amp; Hospitality lens of The Beryl Institute Experience Framework ( https://www.theberylinstitute.org/ExperienceFramework ). Access other PXJ articles related to this lens. Access other resources related to this lens.</description><subject>experience</subject><subject>hospital food</subject><subject>leadership</subject><subject>nutrition</subject><subject>patient experience</subject><subject>wellness</subject><issn>2372-0247</issn><issn>2372-0247</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNpNkLFOwzAURS0EElXpzOofSHm2YydlqyoKlSqxwMBkvTh24yqpIztLN36D3-NLIC2qmO7V1dUZDiH3DOZCqhIeuCh4Bjwv5kxKdUUml-H6X78ls5T2AMCE4qxgE_KxjqGjrcfKt3440iFQTMkOj3RJW4w7SxuL7dDQdEyD7b4_vxLFvo8BTTOeh4iH5ELs_GFHm5B6P2BLXQj1Hblx2CY7-8speV8_va1esu3r82a13GaG5YXKOGBdm7ywipULqG1dcmNkXuQWEQ0XrmDIqxKNg0qYEjlAjRwFgixQlUxMyebMrQPudR99h_GoA3p9GkLcaYyDN63VQlXSCljIkuU5A7UwwipZuRyUdMKVv6yHM8vEkFK07sJjoE-i9ehSjy71KFr8AM_qcP8</recordid><startdate>20220427</startdate><enddate>20220427</enddate><creator>Gierlinger, Sven</creator><creator>Tison, Bruno</creator><creator>Giammarinaro, Nicole</creator><general>The Beryl Institute</general><scope>AAYXX</scope><scope>CITATION</scope><scope>DOA</scope></search><sort><creationdate>20220427</creationdate><title>From liability to asset: A large health system’s approach to transforming hospital food</title><author>Gierlinger, Sven ; Tison, Bruno ; Giammarinaro, Nicole</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1476-20addc47e61890ded82cc5474eaaac23f71a2b8acf0b3c8a200da2a3a057a6813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>experience</topic><topic>hospital food</topic><topic>leadership</topic><topic>nutrition</topic><topic>patient experience</topic><topic>wellness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gierlinger, Sven</creatorcontrib><creatorcontrib>Tison, Bruno</creatorcontrib><creatorcontrib>Giammarinaro, Nicole</creatorcontrib><collection>CrossRef</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Patient experience journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gierlinger, Sven</au><au>Tison, Bruno</au><au>Giammarinaro, Nicole</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>From liability to asset: A large health system’s approach to transforming hospital food</atitle><jtitle>Patient experience journal</jtitle><date>2022-04-27</date><risdate>2022</risdate><volume>9</volume><issue>1</issue><spage>200</spage><epage>204</epage><pages>200-204</pages><issn>2372-0247</issn><eissn>2372-0247</eissn><abstract>Historically, hospitals are infamous for poor food quality. Valuing food as a tenant of health and well-being, Northwell Health, New York’s largest healthcare system, is transforming its hospital food program to become an asset and market competition differentiator. By focusing on structure, workforce, procurement and process, Northwell has improved patient experience performance “Quality of Food” by 61 percentile rank points within three years with minimal impact on budgetary cost. Experience Framework This article is associated with the Environment &amp; Hospitality lens of The Beryl Institute Experience Framework ( https://www.theberylinstitute.org/ExperienceFramework ). Access other PXJ articles related to this lens. Access other resources related to this lens.</abstract><pub>The Beryl Institute</pub><doi>10.35680/2372-0247.1556</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2372-0247
ispartof Patient experience journal, 2022-04, Vol.9 (1), p.200-204
issn 2372-0247
2372-0247
language eng
recordid cdi_doaj_primary_oai_doaj_org_article_36b5e309581441069c3e65bf4065f3f8
source Freely Accessible Science Journals
subjects experience
hospital food
leadership
nutrition
patient experience
wellness
title From liability to asset: A large health system’s approach to transforming hospital food
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-29T02%3A20%3A28IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-doaj_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=From%20liability%20to%20asset:%20A%20large%20health%20system%E2%80%99s%20approach%20to%20transforming%20hospital%20food&rft.jtitle=Patient%20experience%20journal&rft.au=Gierlinger,%20Sven&rft.date=2022-04-27&rft.volume=9&rft.issue=1&rft.spage=200&rft.epage=204&rft.pages=200-204&rft.issn=2372-0247&rft.eissn=2372-0247&rft_id=info:doi/10.35680/2372-0247.1556&rft_dat=%3Cdoaj_cross%3Eoai_doaj_org_article_36b5e309581441069c3e65bf4065f3f8%3C/doaj_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c1476-20addc47e61890ded82cc5474eaaac23f71a2b8acf0b3c8a200da2a3a057a6813%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true