The University of California at San Francisco (UCSF) Medical Center staff hope to use the hospital cafeteria as a way to educate patients on eating foods that are tasty, healthy and good for the environment, according to an article in The Guardian. The hospital buys higher-quality ingredients in lower quantities, purchasing 20 percent less meat and using the money saved to buy sustainably raised meats and produce. The system also buys more locally produced goods and puts pressure on vendors to provide more sustainable products. UCSF and other area hospitals collaborated with local family farmers to buy produce from them--the organization has served 67,000 pounds of fresh produce. Article