At Massachusetts General Waltham, fresh is best. When the building’s cafeteria reopened in May, Cafeteria Operations Manager Dan Sullivan proposed planting fresh herbs in two large planters located on the café’s patio. Now, the staff incorporate the patio-grown herbs—including basil, cilantro, dill, oregano and parsley—into the menu every day.
The Department of Nutrition and Food Services at Massachusetts General Hospital assumed operation of the Mass General West Café back in December, but then due to COVID-19 we needed to close down,” says Joan Shea, director of Nutrition and Food Services. “When we reopened and Dan suggested this use for the planters, it seemed like an awesome use of the space, and a great way to incorporate a touch of freshness into our menu offerings.”