Fresh sauteed organically grown kale. Free range, antibiotic-free, oven-roasted chicken. Locally grown apples and Minnesota maple syrup reduced to a simmering sauce.
It sounds like a menu at a fine restaurant. But sustainable, locally grown, organic foods like these are showing up in hospitals around the country. The thinking is, the more appealing hospital food is, the more likely it will be eaten.
At least one Twin Cities hospital group has signed on to what they are calling the "Healthy Food in Health Care Pledge."
Nanci Olesen reports on family matters for Minnesota Public Radio. She spoke to MPR's Tom Crann about trends in hospital food and the "Healthy Food in Health Care Pledge."