Reinventing hospital food at Fletcher Allen Health Care

Richard Jarmusz focuses on local, healthful food.

Interesting things happen when a professional chef gets “stolen” from his position in an acclaimed hotel to head up a hospital’s food service operations just as demand for local products has started to soar.

Fletcher Allen Health Care Executive Chef Richard Jarmusz has been at the helm 10 years, and has been able to help lead the facility’s approach towards a more healthful, sustainable and delicious approach to the food it serves. And it’s given Jarmusz and his team the time to build relationships with local farmers.

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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.

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