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Fresh from Farm to Fork

Segment Perspectives Higher Education K-12 Schools Healthcare Lodging and Casinos Restaurants Retailers Hobart Farm-to-Fork Support Starting a Farm-to-Fork Program

Prescribing a healthier diet from Farm to Fork.

Not surprisingly, medical professionals and healthcare foodservice directors are making a big push toward locally grown food. The reason is simple: It’s healthier for people. And it helps us live in a healthier environment.

  • Locally grown food generally has superior nutritional values.
  • Poor diet has been linked to obesity, diabetes, heart disease, food-borne illnesses, some kinds of cancer and other health conditions—and locally grown produce is part of a healthier diet.
  • Local farmers don’t use enormous amounts of antibiotics used as growth promoters in the production of poultry, swine, beef and farmed fish.
  • Local farmers don’t use millions of pounds of insecticides, herbicides and fungicides used annually in our commercial food supply.
  • Environmental health issues, such as the presence of arsenic, hormones and antibiotics in local surface water, are a direct product of large commercial farms.

As a result, many healthcare facilities are making a conscious effort to purchase locally and/or organically grown foods. The move to locally grown food—with its higher nutritional content, freshness and improved taste—will soon be an essential part of America’s healthcare menu.

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