When most of us think of “hospital food,” we think meatloaf and Jell-O — basically bland, tasteless, and not particularly healthy. Traditionally, the hospital was someplace where you had to eat, not a place where you would choose to eat. And the cafeteria was mainly a place for time-challenged staff and distracted guests to eat quickly and inexpensively.
With the focus on improved nutrition, healthcare institutions are looking to take advantage of affordable, fresh ingredients. While some are even setting up gardens to grow their own produce, others are buying locally grown products because they tend to be fresher, more nutritious, and boost the local economy. Some facilities are even inviting local farmers in to sell produce in their parking lots and lobbies to help educate patients and guests on nutrition, sustainability, and environmental stewardship. Read More…
Michael V. Tolliver
Becker’s Hospital Review
April 01, 2015
