Morrison Senior Living is committed to providing healthy, nutritious meals through socially responsible practices and superior customer service. They work with over 150 dietitians, 200 chefs, and 7,000 associates to deliver great food to senior living communities. The company has introduced a new food procurement program called Foodbuy that allows them to purchase high quality, fresh ingredients at lower costs than competitors through strategic planning, constant improvement, and innovation. Two senior living communities in Pennsylvania that have benefitted from implementing Foodbuy are highlighted.

2. Our Commitment To You
A Message from the President
For Morrison Senior Living, delivering
great-tasting healthy food through
socially responsible practices and
superior customer service is a promise.
We commit to that with every meal,
every customer, every day. Morrison
Senior Living is the only company
dedicated to providing food, nutrition
and environmental services to senior
living communities. With more than
150 Registered Dietitians, 200 Executive Chefs, and nearly
7,000 professional associates, our strength comes from our
individual and collective commitment to being great in all that
we do. Much of our success is due to strategic planning, constant
improvement,and consistent innovation.This month we introduce
to you the Foodbuy program, which applies all three of those
principles. Procurement through the nation’s largest foodservice
procurement company allows us to deliver a better purchasing
solution than our competitor by serving foods that are fresh,
wholesome, healthy and nutritious, while achieving significant
bottom line savings. In this issue, you’ll hear from two Foodbuy
experts, as well as Simpson House, a senior living community in
Pennsylvania that has put the power of the program into action.
We also check in with Regional Executive Chef Greg Cordova to
hear how Our Food Rules are being implemented at Lutheran
Home ofTopton, another senior living community in the Keystone
State of Pennsylvania.
Kevin Svagdis
President, Morrison Senior Living

3. With Foodbuy, Morrison operations have the unique
ability to purchase the right products for the right
applications. Foodbuy embraces the challenges and
opportunities of sustainability and corporate social
responsibility (CSR) in foodservice, reflecting the
Morrison commitment to both. Here are just some of
the industry-leading changes and accomplishments
in this area:
• Buying local products to support family farms
• Serving seafood that comes from sustainable
sources
• Promoting certified humane cage-free eggs
• Purchasing poultry produced without the non-
therapeutic use of antibiotics
• Providing milk that is free of artificial growth
hormones (rBGH free)
• Implementing waste reduction practices to
minimize environmental impact
• Offering packaging made from renewable
resources and recycled content
“Wepartnerwithoursupplierstoensurecontinuous
improvement, and we reward partners who excel,
particularly in the areas of Human Wellness,Animal
Welfare, Environmental Protection and Social and
Economic Justice,” Buckley said.
Corporate Social Responsibility
Compass Group also maintains a robust network of
local and regional providers. Our produce providers
list key words like “local” and “organic” in their
product descriptions so that our operators can
easily distinguish the products they need. In fiscal
2013, Compass Group bought more than $34M
worth of local produce.
Finally, Foodbuy supports a strong supplier
diversity program by working with historically
disadvantaged, minority-owned, and women-
owned businesses whose products meet our high
standards and broad distribution needs. Foodbuy
certifies its diversity suppliers and meticulously
tracks minority and women-owned business
enterprise spend.
The Foodbuy Advantage
• Obtain high-quality products at the lowest
possible price
• Drive price consistency through extended
contract terms
• Ensure safe and secure supply chain
• Exceed the expectations of our clients and
customers

4. 6
CathedralVillage is a continuing care retirement community
on 40 lush, walkable acres in Andorra, Pa., a residential
enclave with easy access to Philadelphia. The community
opened in 1979, with a commitment to promote quality
of life, maximum independence and enhanced dignity for
every resident in a unique, active and secure environment.
Steve Torma, Regional Executive Chef, joined Cathedral
Village last March, when the community partnered with
Morrison Senior Living to deliver great food, nutrition,
hospitality and value to its residents and transform the
dining experience at Cathedral Village. As part of that
transformation, Torma and Morrison have used the Foodbuy
program—and with great success.
“We build our menu around the good products that we see
through the different vendors, and we are able to translate
that back to wholesome, flavorful food with cost savings to
our client,” Torma said. “When we first got here, the client
was looking closely at their finances. One of the tools that
we came with was this great opportunity buying power and
spending, and the ability to save them a significant amount
of money, which we’ve done.”
Torma uses Foodbuy to maximize the purchase power of
Cathedral Village, which stretches the community’s food
dollars while also delivering healthy, flavorful meals to
residents.
“It’s a really exciting time here for the residents; they
didn’t have food like this before,” Torma said. “Nobody was
teaching them or talking with them about quality food. We
brought Our Food Rules and Foodbuy as tools that allow us
show them we are making things from scratch.
Delivering Flavor and
Cost Savings at Cathedral
Village
Chef Spotlight:
Steve Torma, Regional Executive Chef

5. Torma and the team have used Chef’s Tables with great
success;helikensthetablestotellingastorythatencourages
sampling and allows residents to experience the food with
all their senses. The residents also learn about the meals
and products in relation to health, wellness, sustainability
and quality.
“From a chef’s perspective, it’s great to be able to educate
residents and help them see what the next generation of
food is really about,” Torma said. “But the other thing is
that we were able to bring in this style of food and still
be able to provide good savings to the client. The power
of Foodbuy, and making the food from scratch, are really
what changed things. Prior to our coming here, the client
was buying all prepackaged entrees; nothing was house
made. They were spending an awful lot of money, with not
a lot of benefit. Now we are embracing Our Food Rules and
managing our dollars well.”
Some of the items, such as quinoa, Israeli couscous, wheat
berry or other grains or items with less-familiar names can
cause residents to shy away from meals, Torma said. But
often, when residents engage with the culinary team and
learn about the flavor and health benefits, all that changes.
“They see all this food beautifully presented, in the way
our programs show us how to do it, and then they get to
talking with us,” Torma said. “They come over and see it
and start to understand it, and then when they try it they
end up loving it! It’s really an exciting time for us here. It’s
really all about them seeing the food in front of them, alive,
fresh and whole, with ingredients that are healthy.”
Cathedral Village has a greenhouse and horticulturist
onsite,andTorma partners with her to feature the Cathedral
Grow Menu on Friday nights during the growing season.
The menu is built around foods grown in the greenhouse.
The event features a cocktail party and sit-down meal is
enjoyed in a lovely covered area near the greenhouse and
putting green.
One thing some people don’t think about with preparing
fresh, wholesome meals from local produce is that there is
a shorter shelf life, so the chefs need to be mindful of how
they manage foods and work them into their menu. Torma
and the team make all their own stock; they have meat
companies deliver veal bones, they make their own demi
glace, and vegetable trimmings are deposited in specific
area to become stock. Cathedral Village’s chicken salad is
made from whole chickens, and the cavities are used to
make chicken stock, as well.
“It’s such a great time, getting back to the basics of food
and just having everyone embrace that, from management
to residents to associates,” Torma said. “Morrison came
aboard here to a group of hard-working people, but nobody
was talking with them about real food, or showing them
the love that you can put into food. But that’s changed, and
it benefits all of us.”
Torma, who is originally from the Philadelphia area, began
his path to a culinary career at a young age; at 19 years
old, he says he “stumbled” into food and found himself
inspired by the chefs he worked for. He was a sous chef
by age 22 and an executive chef by age 24. He joined
the Compass family almost 10 years ago and was named
regional executive chef and joined Morrison Senior Living
at Cathedral Village last July.

6. Our Food Rules
in Pennsylvania Dutch Country
Greg Cordova, Regional Executive Chef
Lutheran Home at Topton
Traditions are strong and long-lived in Berks County,
Pa., and many of the residents at The Lutheran Home
at Topton come from families that grew up cooking,
eating and enjoying rich, hearty comfort foods. In
recent years, the community—part of the Diakon
Senior Living family—has undergone a transformation
to whole-person wellness and modern senior living
accommodations, and as part of that has partnered
with Morrison to uphold traditions while also offering
flavorful, healthy foods that taste good and are good
for you. We talked with Executive Regional Chef
Greg Cordova about how Our Food Rules are being
implemented at Lutheran Home at Topton.
TMW: When did you begin using Our Food Rules at
Topton?
GC: We’ve always had Our Food Rules at Topton,
even if we didn’t call them that. I’ve always believed
in them and thought they went hand-in-hand with
being a chef. When I first came here five years ago,
it was a different way of cooking—a lot of steamers
and frozen vegetables. So even before Our Food Rules
rolled out, as a company we quickly started to change
the way of thinking with food here. I began working
with my chefs on different and better-for-you cooking
methods. We made the shift to using fresh vegetables
and cooking them the proper way with our staff, to
keep them fresh, colorful and flavorful.
TMW: What are some other changes you made?
GC: We now make 95 percent of our salads from
scratch. We’re building compound dressings for our
broccoli salads and coleslaw. We’re using yogurt, sour
cream, olive oil, mayonnaise and vinegar; we’re not
just opening a bottle of salad dressing. That’s been a
bit of an adjustment for our operations, but it goes
over very well.
TMW: Do you adjust menus for your residents in
regard to locality?
GC: We are a Pennsylvania Dutch community, and it’s
a bit different way of cooking and eating. It can be
a challenge, but we’ve learned, and we’ve built our
recipes to serve our residents in terms of what they
like and how they like to eat. I talk with the residents
about what we are doing. If we are developing a new
recipe we ask what they would like to see, and I’ll go
out to the dining room and explain a different cut
of meat. I bring in fresh salmon and I advertise that
to them. I tell them we are peeling the skin off the
salmon, and I ask them how they like it. I want to hear
if it’s a better product.We use that to go in the correct
direction and live Our Food Rules.

7. TMW: Do you get feedback from residents?
GC: Absolutely! These folks do have a lot of good
thoughts on food; a lot of them have cooked in home
kitchens for many, many years.They know how to cook.
Of course, we cannot cook exactly as they used to do,
but we can simulate it and listen to their ideas and style,
and go in that direction. Home cooking in Pennsylvania
Dutch style isn’t necessarily healthy. So for instance,
when we make stews, residents ask me why I don’t use
chuck roast. I explain that we don’t want to use that
meat because of all the fat, so we use a leaner piece
of meat and we’re adding flavor with vegetables and
herbs. The residents know me now. When we try new
items, they accept it. They’ll give their opinion on it, for
sure. But we are able to try more and more.
TMW: What are some new things you’ve tried using
Our Food Rules?
GC: We just built a new fall-winter menu that we’ve
rolled out. I put a barley salad on it; I made the dressing
with yogurt and olive oil, salt and celery. It’s a nice
salad, and it’s been well received. Mashed potatoes are
a staple, but we swapped out couscous for one day, or
maybe brown rice, lentils. The resident will try them;
they don’t take a big portion, but they ask about them
and we explain that they are lighter and healthier. And
many residents enjoy it. We’ve added more fish to our
menu now; I buy fresh salmon. We make salmon cakes
with our baked filet of salmon, and we do a grilled
salmon. They do enjoy the salmon; they comment how
good it is, and I believe that’s because it’s fresh.
TMW: Does it help with your food costs?
GC: Our Food Rules go together with cost savings.They
are based on cooking from scratch, on not buying mixes
for everything. That’s an old chef’s method on how to
be financially smart; the more you do you yourself, the
less the food costs. If you’re making it from scratch, it’s
cheaper and it’s a better product.