Sustainable sourcing in hospitals: UC Davis Health lifts local and sustainable share to 41%
Food and Nutrition Services at UC Davis Health received a Snail of Approval from Slow Food's Sacramento chapter, which evaluates sourcing, environmental impact, cultural connection, community involvement, staff support and business values. The medical center produces more than 6,500 meals a day and has raised its use of local and sustainable ingredients from 16% to 41% over the past decade; it is the fourth U.S. hospital to receive the award.
Why it matters for directors: Third-party recognition gives hospital food programs a concrete way to show leadership that local sourcing and food-as-medicine work are delivering, even at high volume.
Original source: UC Davis Health ↗