NEXDINE Foundation Participates in “A Day in the Life” Event with the YMCA of BostonThe NEXDINE Foundation is proud to have partnered with the YMCA of Greater Boston on Thursday, February 23rd. Teens ranging from seventh to twelfth grades enrolled in the Career Program visited one of NEXDINE’s corporate dining locations to experience “A Day in

Share the Love and Give BackGive Back on Valentine’s DayNEXDINE Hospitality is proud to support our local community by giving back to The Greater Boston Food Bank. NEXDINE is not only passionate about giving back, we believe it’s our responsibility. Supporting like-minded organizations like GBFB is a way we can use our own expertise in

According to recent research, there is a significant connection between unhealthy eating patterns and poor mental health among children and adolescents. Unfortunately, many studies have reported that young people are eating well below dietary recommendations. Children and adolescents have become increasingly reliant on nutrient-poor, foods high in sugar and saturated fatty acids such as soft drinks, confectionary items, and baked snacks. These dietary patterns are not only significantly related to obesity and non-communicable diseases, but they also critically impact brain development and mental health as well.

A fad diet may seem like a much easier choice especially when we see an endorsement from a favorite celebrity or a family member who swears by it but think about your long-term goals versus a two-week fad diet plan. A healthy lifestyle which incorporates balanced meal planning and exercise is sustainable and better for your overall well-being and therefore should be your ultimate choice.

Food waste is a global problem of staggering proportions. In 2021, the World Wildlife Fund reported that the estimated total food loss and waste is over 2.5 billion tons – nearly 40% of all food produced. Greenhouse gas emissions generated by food that goes unconsumed represent 10% of all emissions. 4.4 million KM2 of land is used to grow this unconsumed food, and water equivalent to 304 million Olympic swimming pools was used to produce it. The price tag placed on food loss and waste is estimated to be $1.5 trillion! And yet, as all of this food is lost or wasted each year, over 800 million people are going hungry.

The prevalence of malnutrition is an opportunity for NEXDINE Hospitality to partner with acute care providers to implement effective Medical Nutrition Therapy and capture increased reimbursement for the facility. The link below will provide an overview of our malnutrition coding white paper and how NEXDINE Hospitality can impact your organization.

This November the American Diabetes Association is bringing awareness to the complex and chronic illness that is Diabetes in the United States. This year’s campaign is “Today’s Diabetes Hits Different”, so NEXDINE Hospitality wants to do their part in highlighting this cause. Why is this so important? Well, 37 million Americans have diabetes and one in five don’t know. In fact, 96 million Americans have prediabetes which is up from 88 million in 2019.

World Food Day is an international day celebrated every year worldwide on 16 October to commemorate the date of the founding of the United Nations Food and Agriculture Organization in 1945. The day is celebrated widely by many other organizations concerned with hunger and food security, including the World Food Program, the World Health Organization, and the International Fund for Agricultural Development. In the face of global crises, global solutions are needed more than ever.

“As a 100% fresh food organization, we are hyper-focused on the integrity of the ingredients that we serve our residents daily.” Jeremy Tavares, Executive VP, Operations, NEXDINE Hospitality. NEXDINE’ hospitality’s indoor Babylon micro-farms provide delicious, fresh herbs and vegetables year-round. Plus, the micro-farms provide a farm-to-table experience that is unique and engaging.Watch this video to learn more

Breast Cancer Patients Need Access to Nutritious Food Options During treatment for breast cancer, one of the most important things to remember as a Registered Dietitian Nutritionist is that your patients are eating enough to maintain a healthy weight, preserve muscle mass, and avoid malnutrition. Many of the side effects make it difficult or less

Chef Of The Month: Bryan TrudelBryan joined NEXDINE ten short months ago as a Regional Culinary Director after 23 years in the hospitality industry. A graduate of the Culinary Institute of America, he has spent about half of his career in the corporate dining world, the other half in fine dining restaurants and country clubs.Bryan

The link between nutrition and mental health, how NEXDINE Hospitality can be a differentiator at your facilityDid you know that the brain consumes 20% of a person’s daily caloric intake, approximately 400 calories per day? In fact, it is composed of 60% fat and contains high concentrations of cholesterol and polyunsaturated fatty acids (PUFAs) such

Did you know that September is National Fruits & Veggies Month?Everyone knows how healthy fruits and veggies are for us. That’s indisputable. But, what we are starting to understand and appreciate is just how good they can make us feel! In fact, there’s a growing body of evidence globally that eating fruits and veggies is

September is National Food Safety Education Month One of the first questions we ask all culinary managers we interview for any position at NEXDINE is, what is HACCP (Hazard Analysis Critical Control Points).  The answers often tell us about the food safety experience the candidate has and whether they are a good fit for NEXDINE.Hazard

World Alzheimer’s MonthFresh Ingredients are used as preventative medicine. A new study published in the American Academy of Neurology found that a diet higher in ultra-processed foods was linked with a higher risk of dementia but substituting unprocessed or minimally processed foods for ultra-processed ones lowered the risk of dementia. In fact, replacing only 10%

Chef Of The Month: Rob DeReamerRob has been cooking professionally for over 18 years. His love of food began at a young age while helping his mother and grandmother bake holiday cookies and watching numerous cooking shows with his father. That love of food led him to pursue his career path at Johnson & Wales.⁠⁠Rob

It’s officially summer, it’s important to beat the heat and stay hydrated!NEXDINE recognizes the importance of hydration throughout all our facilities and has our own signature program Tasteful Sips to encourage our residents’/patients and customers to stay hydrated.Our culinarians have put a flair on hydration, Tasteful Sips consist of infused water, herbal teas, and freshly

Chef Of The Month: Kalet A. GarciaKalet has been working in the food service industry for over 20 years. His career started with the Hilton family, Cruises, and Big Caterings. Kalet attended the Institute of Banca & Comercio in Caguas, Puerto Rico, and is currently a member of the ACF Chapter in CT. He refined

Flexible Contracts and Innovative Partnerships in Dining & Hospitality Services Key to Office ReturnThe off-again on-again plans for return-to-office are back on for employers. But for many, the environment will be very different. Announced plans for companies from Citigroup to BNY Mellon, Google, Twitter, American Express and more have run the gamut from mandating full-time

National Dairy Month started out as National Milk Month in 1937 to promote drinking milk and an excuse to kick off summer with nutrient-rich dairy foods. According to the My Plate Guidelines Consuming dairy products provides health benefits, especially building and maintaining strong bones. Foods in the Dairy Group provide nutrients that are vital for the health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.

Ana Young, Chef Of The Month!Ana has been cooking and learning about food since she was a young child watching her mother, aunts, and uncles make unique ethnic foods from their homeland in Europe. Ana worked hard to get her certifications and fulfill her dreams of being a chef. Now she can share her love

Return to Office: Challenges and Uncertainties Service disruptions can undermine morale and damage your brand, regardless of whether your dining services are in-house or contracted. Are you impacted by the challenge of finding and keeping good, reliable, and professional dining staff and management?Whether you contract for dining and catering services or manage those services in-house, service

Volunteering At The Greater Boston Food Bank Our Guiding Principle, Be thoughtful and Kind, guides our Colleagues in every decision they make, inside and outside our office doors. Our NEXDINE Foundation Helping Hands Committee organized a volunteering event at the Greater Boston Food Bank. Together they sorted 10,080 pounds of food during our volunteer session. Our

Return-to-office success requires unprecedented flexibility and innovation that NEXDINE is using to disrupt the contract foodservice marketplace. There is a lot at stake for companies planning and implementing return-to-office strategies. Do you have the right dining, catering, and hospitality services partner?Employees returning after an extended work-from-home period return to the office with a different set