The US Hospital With Food Actually Worth Eating - Tasting Table

""The goal was to provide a cleaner food program for better-quality food for our patients, visitors, and staff," Diaz said."

""By sourcing food from our local region, our food program was able to support the community not only through the food we served to patients, but also economic benefits to the region based on our transparent food procurement.""

""The program sources produce and protein from all over the state, typically within 250 miles of the hospital. For that reason, availability changes throughout the year.""

UC Davis Medical Center focuses on improving hospital food by implementing farm-to-fork practices. Executive chef Santana Diaz emphasizes locally grown, whole foods and plant-based ingredients. The program serves 6,500 meals daily, sourcing food from within 250 miles of the hospital. This approach not only enhances meal quality for patients but also supports the local economy through transparent food procurement. Collaborations with local producers ensure that food meets organic and fair trade standards, ultimately benefiting patients and the community alike.

Read at Tasting Table