7 secrets for healthful hospital food, from asparagus to tomatoes
[GreenBiz] Hillary Bisnett grew up on a farm in Dowagiac, Mich., that grew asparagus, raspberries, strawberries and 16 varieties of heirloom tomatoes. Her father tried practices to reduce his family's pesticide exposure and protect the water and soil. He believed the unique flavor, especially of tomatoes and strawberries, was a result in part of his nearly organic farming practices.
Now, as the healthy food program director for the Ecology Center in Ann Arbor, she is spearheading a regional approach that connects Michigan farmers to hospitals in the state, and helping others to connect food systems with the environment, climate change and public health...(Continue reading)