Illinois hospital rooftop garden to benefit three food pantries

Ingalls Memorial Hospital has a wide variety of vegetables plants, including carrots, beets, string beans, sweet potatoes and more.

HARVEY, Ill.—Thanks to careful tending, and an abundance of rain and sunshine over the last few weeks, a colorful array of vegetables are thriving in the month-old rooftop garden at Ingalls Memorial Hospital.

“Across the country and right here at Ingalls, urban gardens provide a sense of belonging, a wealth of healthy produce, and an opportunity to teach the young and old alike about better food choices and sustainability,” explains Joseph Moser, vice president of the Ingalls Development Foundation. “The Ingalls rooftop garden provides valuable opportunities to learn about healthy eating while creating a sustainable supply of fresh produce for three local food pantries.”

Accented by red geraniums and yellow marigolds, an array of vegetable plants, including carrots, beets, radishes, string beans, tomatoes, sweet potatoes, bell peppers, and collard greens, fill the large wooden planters located on the fourth floor of the hospital’s parking deck.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

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...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources