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Could investing in innovative food services at senior living and healthcare facilities lead to better patient outcomes and satisfaction? Can elevating the food experience in hospitals help shift public perception of healthcare environments?
In this episode of Associations Thrive, host Joanna Pineda interviews Leah Reily, Executive Director, Association for Healthcare Foodservice (AHF). Leah discusses:
- Her Journey from environmental conservation to association leadership
- How AHF members run self-operated food services in hospitals and senior living facilities, meaning the facilities hire their own staff instead of outsourcing to contract management companies to cook and serve food.
- How self-operated services provide better outcomes for patients, staff, and families.
- How self-service foodservice is not always more expensive to manage, AND they provide more direct benefits, such as improved food programs and a closer relationship with the facility’s needs.
- Why and how AHF modernized its brand to adapt to changes in the healthcare food service industry.
- How the AHF annual conference is ultimately a food conference, which is why AHF brings chefs to help decide on the venue, and there is a cooking competition (Iron Chef style!) that is a highlight during the conference.
- How sponsors provide food that is part of the meal planning during the annual conference. The positive results from the rebranding: National conference attendance grew by 38%.
- How the rebrand lifted a weight off the staff, creating a sense of ownership and rejuvenating creativity and innovation.
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