(in alphabetical order)

ARAMARK NC Region
Duke University Hospital
High Point Regional Medical Center
Duke Raleigh Hospital

"Healthy is important to us in our work in Healthcare"

Pictured (L-R): Jessica G. Marchand RD, LDN, Humberto "JP" Murcia, Anthony Volinski and Patricia McGlade

Black Hat Chefs
Rex and UNC Hospitals

"The Healthy Food Project has helped support and showcase the many healthy offerings served in our retail venues"

Pictured (L-R): Ryan Conklin, Shawn Dolan, Jim McGrody and Angelo Mojica

Duplin Chicks
Duplin General Hospital

“Over the years we have provided healthier options to our patients and cafeteria customers. But it really wasn’t until the fall of 2008, after learning about the NCPP Red Apple project, that we embraced the challenge of creating a healthier food environment.  Our approach has been to keep it simple, keep it tasty, but make it healthy. Considering our resources and expertise, we use a combination of prepared and home-made items that helps us meet the healthy criteria as well as our clientele needs. At the end of the day, the food ingredients are important, but it’s our team’s passion for cooking and serving others that sets us apart.”

Pictured (L-R): Shelley Opremcak, RD; Pam Phillips, RD; Diane Mobley, Cook; Geraldine Best, Cook.

Haywood Regional Medical Center

“Haywood Regional Medical Center’s Food and Nutrition Department- Putting a little awesome in healthy wholesome cooking.”

Pictured (L-R): Maria Lubinski, Food and Nutrition Director; Chris Hall, Executive Chef; Drew McAurthur, Dietitian; Greg Helsel, Lead Hourly Cook.

NC Triad Red Apple Core Team

“As culinarians of North Carolina and healthcare, we feel it’s our obligation and opportunity to contribute our expertise in making regional cuisine more healthy and yet still satisfying to the most discriminating palate.  Healthy lifestyles begin with taking small, achievable steps and our recipes represent attainable changes towards achieving wellness.”

Pictured (L-R): 
Peter Scotland, Executive Chef, Forsyth Medical Center, Team Captain
Neal Collett, Executive Chef, Wesley Long Community Hospital
Forrest Mitchell, Cook, Cape Fear Hospital
Don Printy, Clinical Nutrition Manager, New Hanover Regional Medical Center

Team CaroMont Health
Gaston Memorial Hospital

"Our Food, Our Health, Our Community"



Pictured (L-R): Mark Shook, Executive Chef; Tammy Bar, Clinical Nutrition Manager; Joe Carnevale, Assistant Director FNS; Joseph Thernize, Lead Cook

Team PCMH
Pitt County Memorial Hospital

"The mission of our organization is to enhance the quality of life for the people and communities we serve, touch and support.
As leaders in healthy dinning, we provide a sustainable solution to healthy eating that will have a lasting impact our employees health."

Pictured (L-R):
Mark Rogers-Alston, Njeri Njuguna, Anthony Jones and Edward Washington