St. Luke's Green Cuisine
Our Mission:
To Provide Highly Satisfying Food that Sustains the Health of Ourselves, Our Community, and the Earth
Our Vision:
St. Luke’s Wood River Medical Center will provide a food service program that will set the example for healthcare and other institutions to follow.
At many institutions, reconstituted potatoes, canned soup, and instant tapioca pudding are daily staples. Not so at St. Luke’s Wood River Medical Center, where we have incorporated fresh ingredients and fresh ideas into the standard cafeteria fare and patient meals. By taking the Earth-friendly step of implementing a sustainable foods program called “St. Luke’s Green Cuisine”, St. Luke’s is changing the way people think of “hospital food.”
Sustainable foods are produced by people and with practices that value and care for the earth, workers, food and human health. Working with such local businesses such as Hailey Coffee Company, Bigwood Bread, Cloverleaf Dairy and Idaho’s Bounty, the hospital has taken the Healthy Food In Healthcare Pledge: to support procurement of local, nutritious, sustainably-produced food demonstrates a commitment to “first, do no harm” as part of a whole hospital approach to preventive medicine that protects the health of patients, staff, & community.
What we are doing to make a difference:
Food - Seasonal Menus prepared with fresh, whole fruits and vegetables used in recipes based on simplicity, nutritional value and taste. Click here to see our Winter Menu One or Winter Menu Two .
Facilities - Recycling, composting, minimizing disposables & packaging, reducing energy and water consumption.
Staff - Training, culinary enhancement, workflow evaluations and education.
Fiscal Responsibility – Higher quality, less quantity.
Green Cuisine Cafe Hours:
Monday - Friday:
Mon-Fri: 7am to 10am, 11am to 7pm
Sat-Sun: 8am to 5:30pm
Grill Daily: 8am to 6pm
Green Cuisine in the News!
A team from Green Cuisine presents at the Society for Foodservice Management’s 30th National Conference in San Francisco, CA
"Shades of green... And How to Deepen Your Commitment to Sustainability"
Given the last 18 months of economic uncertainty, one might wonder if sustainability is “suspendable.” Yet, sustainability is not a fad; it’s a way of life. This session features John Turenne, a leading authority on how foodservice operations can embrace sustainability within the context of their organization’s specific goals. Joining John will be foodservice operators who’ll relate their experiences in going—and staying—green.
Becky McCarver, MS, RD, LD and John Turenne, President, Sustainable Food Systems present at the San Francisco conference.
St. Luke's Wood River Introduces Green Cuisine
Come Eat With Us! Green Cuisine Introduces Winter Menu
Karen Gil and Delia Tamayo organize the "shelves of sustainability."
For more information about our Green Cuisine program, please call (208) 727-8353.
"Do what you can
one food at a time,
one meal at a time,
one day at a time."
