Organic Farm-to-Hospital Program Eyes Menu Expansion

Narcolepsy and Your Diet


“Sometimes, I can go for something like 50 pounds and say, ‘It doesn’t matter what I’m on the menu, it’s fine. Let’s do it instead. ”

Patients, employees and the community have responded enthusiastically.

“We’ve invested in it, we’ve got such a big farm, and people are impressed that a lot of things come from the kitchen,” says Ed Navrocki, president of the Anderson campus.

Deliva says that St. Luke’s as a whole is to make as many as possible, avoid deep fryers, and use less processed foods. Organic products at the doorstep of hospitals have introduced more people to chemical free, fresh, clean foods.

“You’d be surprised at how many seniors have told me they don’t have organic products. Now they buy it in their grocery stores,” said patients on the Anderson campus, mostly 65 and older.

“I have a good old man at night and he comes to me and gives me some status reports or updates as he eats her healthy eating at night. ‘I’ve lost 10 lbs.’ Blood Stress reduced the score by five points, ‘You know what? And for me, that’s everything. ”

Despite the Ount charity, the Organic Farming Partnership is a money-losing business.

It takes a lot of effort to support 100 crops, grow 100,000 pounds of produce annually and distribute them to 12 hospitals. And adding spoiled ingredients to the menu takes time. For example, chefs must dice, wash and dry products – the amount of time they spend with pre-packaged vegetables.

Still, “We think it’s a good investment. It’s good for the community, good for the environment, ”says Nawrocki.

The rewards come in other ways as well. Nawrocki says the presence of organic agriculture on the hospital property will help attract new residents and fellows and generate favorable coverage in the social media and newspapers of the St. Luke’s and Rodale Institute.

Aslin Parzanis, interim farm manager at the St. Luke’s-Rodale Institute Organic Farm, praised St. Luke’s commitment to preventative health. “The hospital is prioritizing healthy foods, rather than treating them as something that is convenient,” he says. “And I think it’s great and universal. I think hospitals everywhere can have parks or similar farms.”

This fall, St. Luke’s and Rodale are aiming to expand the menu offering. The partnership is in the midst of hiring a fruit farmer. The goal is to start with strawberries and raspberries in the upcoming invention, then expand to blueberries and blackberries.





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