Stanford Health Care goes back to the drawing board on food quality

A growing movement seeks to improve the quality of food served in hospitals, according to Mother Jones. California's Stanford Health Care has made sweeping reforms to "clean the food," said Jesse Cool, a restaurant owner and consultant leading the effort. The hospital is serving less meat and sourcing the meat it does serve from higher-quality sources, replacing added sugar in recipes with natural sweeteners and using more sustainable ingredients. However, in many cases this approach has meant going back to square one with staff, Hospitality Services Director Helen Wirth told Mother Jones. "We were teaching the staff to cook again. You have to learn how to use a knife, follow the recipes. It's an education." Article