Hospital greenhouse provides fresh produce for patients

Onsite farmer keeps greenhouse growing.

Nov. 1—Henry Ford West Bloomfield Hospital, in Detroit, Mich.,  now has an on-site farmer working in a new 1,500-square-foot greenhouse where she cultivates organic produce for patient dining.

Resident farmer Michelle Lutz, formerly co-owner of the certified-organic Maple Creek Farm in Yale, Mich., says she’ll grow tomatoes, eggplants, sweet peppers, okra, tomatillos, kale, Swiss chard, zucchini, beans, Chinese cabbage, strawberries, peas, arugula, spinach, herbs, and various types of lettuce. That harvest supplements the hospital’s produce purchases.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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