Thursday, June 24, 2010

Hospital Food Gets A Push Down The Organic Aisle

"The local and organic food movement is spreading to an area not commonly associated with freshness, or even taste: hospital kitchens. Advocates say higher-quality produce, and smaller servings of meat, will help patients.

But the idea, which stems from a trial documented by a Johns Hopkins public health study, has its critics.

During a recent lunchtime at John Muir Medical Center in the San Francisco suburb of Concord, Calif., chefs and kitchen staff scurry around a conveyor belt as patients' food trays roll by."

Read the article