When foodservice focuses on wellbeing as a whole, healing is the next step. Photo:
Thought leaders in healthcare and senior living foodservice have recently been changing their stance on the word “
Miso Mushroom Skewers are part of Thomas Cuisine’s Well-Being ThinkTank project, which includes recipes for longevity and more. | Photo courtesy of Thomas Cuisine
A think tank dedicated to wellbeing
Thomas Cuisine, founded in a garage by Thad Thomas in 1986 as a beacon of scratch cooking, was on the forefront of what the company calls “REAL Food (grown, caught and harvested with care),” an initiative started in 2010 that has evolved into a “no-fly list” of additives and preservatives, the Cultivate Teaching Kitchen to promote nutritious cooking, and a partnership with Central Montana Beef for better sourcing.
Last year, Thomas Cuisine launched a think tank, called the Well-Being ThinkTank. The tank includes a partnership with Chef Anna Tapia and Thomas’ REAL Food Ambassador Liz Oba Killinger. The two created a special menu and recipe book “designed to demonstrate how thoughtfully prepared meals using whole, nutrient-rich ingredients can nourish both body and mind — especially for older adults,” according to the Thomas website.
Last summer, the Second Annual Well-Being ThinkTank focused on brain health in senior living. Thomas Cuisine partnered with Michele Holleran, a senior living industry expert and advisor, to organize the event and set its 2025 theme: “Feeding the Mind: The Role of Food and Nutrition in Brain Health for Older Adults.”
Each recipe resulting from the ThinkTank comes backed up with nutrition research, ready to support cognitive function, memory and mood.
For example, Miso Mushroom Skewers are broken down this way in the cookbook: “Mushrooms contain ergothioneine and antioxidants that may protect brain cells from oxidative stress. Olive oil adds monounsaturated fats that can support brain cell integrity.”
And the ‘shroom skewers get tucked in overnight with more health (and flavor) boosting components in a marinade of garlic, herbs, miso and sherry vinegar.
Many are thankful that red meat has been less vilified in
Cura Hospitality’s new partnerships include facilities for addiction recovery, a space where food and community can heal. | Photo:
The power to heal from addiction
Cura Hospitality looks at their healthcare and senior living accounts through the lens of collaboration between nutrition and nursing, with a focus on resident needs for not just nourishment in the form of food, but also in terms of engagement. This goes for the team members, too.
For example, Cura set up a demonstration kitchen with the Allegheny Health Network in Pennsylvania to show staff how to make their own plant-forward food at home.
Recently, Cura partnered with Gateway Rehabilitation Center (GRC), one of the largest addiction recovery networks in the greater Pittsburgh region at its Aliquippa, Braddock and Erie, Pa. behavioral health facilities.
The two organizations found that their missions mirror one another, and a sense of wellbeing just happens to be at the center.
“Gateway Rehab chose Cura because we share the same commitment to caring for the whole person,” says GRC Director of Food and Nutrition Orlando Plaza. “Our partnership brings not only nutritious, high-quality meals, but also a compassionate approach that supports recovery and well-being.”
Addiction recovery takes special care and gives wellbeing an even deeper meaning.
“Food is part of the healing process for these folks,” says Cura District Manager Jeff Deibler. “It’s not that different from healthcare dining. At the end of the day, we’re taking care of patients.”
Each patient is different, obviously, and their relationships with food differ, also, so foodservice has to be nimble and ready to adjust and help heal.
“When you look at it, people who are suffering through being addicted to something, that addiction could lead to a suppressed appetite,” says Cura VP of Nutrition and Wellness Michael Williams.
In some cases, addiction means forgetting to eat altogether or making bad choices, such as candy as their main food.
“And different addictions can lead to different nutrients not being absorbed properly,” Williams says. “So, we want to make sure we’re providing enough substance while being mindful of different vitamins.”
Comfort food wields its power here, too, in the form of casseroles, burgers and sandwiches.
“It goes back to our culinary standards as an organization. We have a whole set of culinary standards that guide us,” Williams says. “We look at providing well-balanced meals but also scratch-cooked. When looking at the behavioral health population, we’re really not looking at them any differently: We want to serve foods that look good, taste good and are homemade, for patients, residents and staff. We use those standards across the board.”
The standards for the service side are an important part of the experience that Cura looks to provide everywhere it’s found, according to Cura Director of Marketing Kasey Marsicano.
“We make sure our people know what we’re here to do, and that sets us up for success from a customer service standpoint,” Marsicano says, referring to recruitment tools, standards of behavior, the Service Excellence 101 program and a hospitality pledge, along with the culinary standards, “so every single person understands what we’re trying to do across our culture.”
