Hospitals Adding Fresh, Organic Food To The Menu
By
Elena Conis
Los Angeles Times
April 27, 2009
More hospitals in the U.S. are offering organic produce and hormone- and antibiotic-free meats and dairy foods in response to a trend toward healthier eating habits.
The days of bland chicken, reconstituted potatoes, frozen peas and a
side of syrupy, canned peaches appear to be coming to a close at a
growing number of hospitals across the U.S.
Spurred by patient demand, concerns about setting a healthful example
and a desire to make notoriously bad hospital food nutritious and
appetizing, more hospitals are making strides in serving their patients
fresh, organic and local produce alongside meats and dairy foods that
are hormone- and antibiotic-free, as well as minimally processed.
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