Why your local hospital ought to start a farm
It’s hard to believe in this era of hyper foodie-ism—much of it health-focused—that the quality of hospital meals continues to be on par with prison food. A solution to the problem is gathering momentum, however. Modern Farmer calls it “farm to hospital bed” and describes a trend in which a dozen hospitals in the U.S. are maintaining on site farms so that they can serve from scratch meals for their patients. At Watertown Regional Medical Center in Wisconsin, for example, 60 acres of farmland allows for foods like house-made pepperoni or pumpkin cranberry muffins to be sourced and prepared on site for all patients. No heat and serve here: All of the meals are cooked fresh to order with locally sourced ingredients—even down to the pigs, poultry, and cows they butcher. Amazingly, the costs don’t seem like they’re passed onto the patient, but are borne out of hospital budgets.