04 Success stories


How à la carte hospital food became a pillar of healthcare


When the Jeroen Bosch Clinic in Den Bosch radically overhauled its foodservice operations, it turned to trusted partner temp-rite to ensure a successful transition. Jim Banks explores how that partnership made food a key part of patient wellbeing


I 74 Aliworld


n healthcare, food plays a critical role in the patient experience. When thoughtfully prepared and nutritionally balanced, it can support healing and promote long-term health. Tat’s why changes in hospital catering can carry significant meaning – and potential. At the Jeroen Bosch Clinic in Den Bosch,


Netherlands, a major transformation began in 2020. Te hospital moved away from its traditional cook/ chill/reheat model – previously offering only a limited menu – to an innovative à la carte system that delivers up to 600 fresh meals daily. “We had a kitchen in place from 2000, and at some


point you have to look at whether to renovate and do something completely different,” says René de Bont, the clinic’s head of nutrition and catering. “We were looking at how we served meals and realized we needed to change something, so we looked for systems that would fit. “We still wanted to cook fresh and give patients


full control over what they eat, when and with whom, so we turned to Sodexo, which was already working that way at another site in Te Netherlands. We had some space in the hospital, so we could build a whole new kitchen, which is now à la carte, like a hotel kitchen.” Te changes extended well beyond the kitchen. Service hours now run from 7:00am to 7:00pm, with


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