Wednesday, October 19, 2011

Institutional Food

Hospitals try to overcome bad food reputation by going local

July 25, 2011

some Ontario hospitals are trying to change that by serving fresh, locally produced food. On Wednesday for the first time St. Michael’s Hospital will feature Ontario-grown produce on its patient menus. Dessert will be a fruit crisp made with blueberries from the Cedar Lane Blueberry Farm in Simcoe.
Local food advocates also want hospitals and long-term-care facilities to spend more on patient meals. St. Mike’s spends a daily average of $7.69 per patient on three meals and two snacks, an amount in keeping with other hospitals surveyed in Toronto. Long-term-care facilities spend $7.33.

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