The dining services team at The University of Texas MD Anderson Cancer Center has been adding unique, quick-access spaces for snacks and meals, says Leisa Bryant, RD, executive director of food, nutrition and patient transportation services.

“It used to be that ‘healthy’ and ‘vending’ didn’t go together, but now they’re married,” she says. “People want to run to a vending machine to grab something healthy that’s labeled with its sugar and fat content.”

The medical center uses vending machines filled with items supplied by a local restaurant; Farmers Fridge machines offering healthy sandwiches; and robotic vending machines that make ramen bowls, salads, pizzas and even smoothies fresh on demand.