St. Luke’s University Hospital in Easton, Pa., is celebrating the first anniversary of its onsite farm by doubling it's size in 2015, according to an article on the Tree Hugger website.
The hospital is increasing the produce offered from 12 to 30 varieties. The farm provide more than 45,000 pounds of vegetables that is used by cafeteria staff to feed hospital patients.
Baskets of produce also are sent home with some new mothers when they are discharged from the maternity ward. The hospital also has a weekly farmer’s market in the cafeterias where staff, patients, and visitors can buy fresh produce.
The farm project came with challenges, the article said. There was a considerable initial expense and using fresh produce grown on site requires a major shift in the way food is prepared in the hospital’s kitchens.
From Vacant to Vital: Adaptive Reuse of Retail Spaces
Community Health Network Falls Victim to Data Breach
Hudson Regional Health Launches 4-Hospital System
Must Know Recalls of 2025
Sustainability as a Baseline in Healthcare Facilities