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A Food and Nutrition team creates an environment where employees feel free to voice their opinions and ideas—and can expect action to be taken on their input.
This team remained flexible and confident in its ability to adjust to change after health care reform transformed their patient population.
Team saves thousands simply by reducing supply waste.
Reduced lab errors from ten percent to three percent within five months.
Eco-projects are saving an estimated $12,000 a year at one medical center.
Nearly 35 children took part in this farm-to-table initiative.
Patients suffer fewer hospital-acquired infections and staff has high morale and low turnover.
Improvements suggested by a parent advisory council ease the stress of new moms and dads whose babies are in the NICU.
Overtime use dropped by 75 percent, with an initial cost savings of $180,000.
Frontline innovation with new technology and service models are improving care and keeping KP a health care leader.
Packages get where they need to go quickly –instead of piling up outside in the snow
Epilepsy patients benefit from better technology after a doctor and tech team up to advocate for it.
Sixty percent of women overdue for mammograms got same-day appointments.