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Saturday, September 12, 2009 

If Stanford Hospital can do it....

why can't Cottage Hospital use locally grown food for a healthier food program? Especially in light of Michael Pollan's newest Op-Ed in the NYTimes.
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

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this is a really cool idea.

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