Hospital Food That's Socially Responsible to Eat

The University of Maryland Eastern Shore and Maryland Hospitals for a Healthy Environment hosted a training event for hospital and corporate culinary teams to promote food procurement policies in health care facilities that are environmentally sound, economically viable and socially responsible.

The training, held Oct. 14 at the , focused on how to fabricate and make use of less familiar cuts of meat and whole birds in high-volume institutional settings. Instructors also addressed cost-effective solutions for shifting away from industrialized purchasing and pre-packaged meat products.

The chefs and cooks training was part of the national Healthy Food in Health Care initiative from the international coalition Health Care Without Harm. Sponsors of the event included the United States Department of Agriculture's Federal State Marketing Improvement Program and the Blaustein Fund.