Several hospitals in San Francisco are working together “to add more fresh, organic and sustainable foods to their patient and cafeteria trays,” writes Ingfei Chen at The Guardian. The hospitals also are part of the nonprofit Physicians for Social Responsibility, which employs the buying power of medical facilities to prod mainstream suppliers to offer more sustainably grown food. “Part of the solution has also been buying higher-quality ingredients, but in smaller amounts,” says the story.
For example, the UC-San Francisco hospital and a few other hospitals reduced their purchases of conventionally raised meat by at least 20 percent and used the savings to buy sustainably grown produce and meat. More than 150 U.S. hospitals have reduced meat purchases or switched to sustainable sources, says The Guardian.
With savings that include less wasted food, “sustainable edibles – ranging from local, organic yogurt and strawberries to cage-free eggs and antibiotic-free chicken – comprise roughly 25%” of the UCSF medical center’s food budget of $5.3 million, says the story, produced in partnership with the Food and Environment Reporting Network.