Lunch Agenda

Institutional Food, Episode 1: Hotel Food

Episode Summary

Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it.

Episode Notes

Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it.