We believe in DOING Good! This means that alongside serving healthy, delicious food, we take our responsibility seriously to make a positive impact on our communities and our environment!
Take for example our So Good! promotional program which features delicious seed-to-table flavors that are freshly prepared by our team members and enjoyed by our guests! So Good! encourages our teams to source and menu fresh vegetables which use fewer resources to produce. Plant-based foods generally have a much smaller environmental footprint than meats, requiring less land and water. Moving toward plant-rich diets may also help to reduce chronic illnesses, such as heart disease, stroke, diabetes, and cancer.
This simple to execute monthly promotional program provides our teams the flexibility to add a different seasonal ingredient to their menus, and engage and inform those we serve about the nutritional benefits of these foods! By easily integrating plants into everyday diets, we can do So Good! for our world.
The So Good! program equips our teams for success with a monthly calendar of featured seasonal ingredients and a robust recipe library that contains the featured ingredient that can be easily added to menus, as part of the salad bar, as a build your own station, or as a grab-and-go meal! Marketing materials also help to advertise So Good! with easy-to-download posters to post in the café, or for promotions across our clients’ digital and social media platforms.
Cura also engages our chefs to be creative, sharing how they use seasonal ingredients in their favorite recipes! Cura recently challenged our teams to get creative with mushrooms, a So Good! promotional ingredient. With more than 600 known varieties of mushrooms, the range of textures and flavors they provide is endless and can be a great substitute for meat in some dishes.
At Baylor Surgical Hospital at Fort Worth in Texas, Chef George Chavarria submitted a Chile En Nogada for Cura’s internal So Good! mushroom recipe challenge! This authentic Mexican vegetarian recipe is served for special holidays, including lent. Fresh ingredients including mushrooms, diced onions, plantains, apples, pears, tomato sauce, and several herbs and spices make this a delicious dish any time of year!
Chef Chris Hensel at Texas Health Frisco in Texas also promotes sustainable dining experiences where he recently prepared a Mediterranean vegetable wrap featuring asparagus, which is a perfect plant-forward grab-and-go option that’s So Good! for you and for the planet!
Doing Good means also doing good in our communities. Many of our hospital teams offer to conduct culinary demonstrations during farmer’s markets or partner with community garden projects where they can share their knowledge and culinary ideas on how to prepare healthier meals! According to Nettie Albohali, MS, RD, LDN, Cura general manager of food and nutrition at Indiana Regional Medical Center (IRMC), “We prepare and serve foods daily that are fresh and healthy to help our patients get better while nourishing our medical teams with fresh and wholesome meals on the go.
Prior to the pandemic, Ms. Albohali was joined by members of her culinary team to prepare homemade salsa using the community garden’s fresh vegetables and herbs. “We’re looking forward to offering our culinary and nutritional expertise again outside of IRMC with ideas on how to prepare seasonal foods that are grown locally,” Ms. Albohali adds.
Want to learn how your guests can benefit from So Good!? Contact a Cura Partnership Development Professional Today!
