[From Burlington Free Press] University of Vermont Medical Center serves two million meals a year, and is a national leader in purchasing, preparing and serving healthful foods at hospitals. Of those two million meals, 85 percent are served to nonpatients, including employees and hospital visitors, said Diane Imrie, director of nutrition at the hospital.
Each year, UVM Medical Center develops a food plan that maps out the direction and priorities for food service at the medical center, Imrie said.
A few years ago, the hospital identified an interest in reducing the use of products that have genetically modified organisms in them, she said.
"We don't believe that the safety of those products has been proven," Imrie said...(Continue reading)