Chefs Are Serving Hospital Food That’s Better for Patients, Employees—and the Planet

Professional chefs are taking over hospital cafeterias and patient menus, gathering locally sourced ingredients with the power to heal.

Joining with Taproot Farm, an organic family farm, was “not just about getting tastier patient food, which is an important piece, but it’s the systemic impact that hospitals can have on food systems,” says Stacia Clinton