cookiesinheaven

Labels: Food, hospitals, Restaurant

Each day, about 200,000 Americans are sickened by contaminated food. Every year, about 325,000 are hospitalized by a food-borne illness. And the number who are killed annually by something they ate is roughly the same as the number of Americans who’ve been killed in Iraq and Afghanistan since 2003.

Labels: america, food safety, hospitals

Stanford Hospital & Clinics is launching a new daily menu for inpatients featuring organic, locally grown, sustainable ingredients. Chef Jesse Cool's creative approach to developing a new menu option reflects a basic principle - simple is best. - Stanford's "Farm Fresh" program

While the country roils in debate over health care reform, Stanford Hospital and Clinics is reforming the in-patient experience one meal at a time through its new Farm Fresh project. Launched in a pilot phase last month, the program brings organic, locally grown and sustainable food to a setting better known for serving up Salisbury steak and Jell-O.

It's available to any patient whose doctor approves it, and does not cost a penny more than traditional fare. Other area hospitals have experimented with varied food options - Kaiser Permanente offers Northern California patients local, sustainably grown fruit, hormone-free milk and zero trans fat menus.

But Stanford Hospital administrators believe Farm Fresh is the first program of its kind, with a larger selection of organic, locally produced food for all meals and a focus on nutrition education designed to be used beyond the bedside. - SFGate

Labels: farmers, Farms, Food, hospitals, Organic