St. Luke's University Health Network joins forces with Rodale Institute to grow food for cafeterias

The hospital plans on growing 12 different veggies, including tomatoes, peppers and squash.

BETHLEHEM, Pa.—The St. Luke's University Health Network is leading the way in a new procedure, but its not in orthopedic or cardiovascular surgery. It's in the way it stocks its hospital cafeterias.

St. Luke's has partnered with the Rodale Institute in a project that will provide organic produce to cafeterias and patients at the health system's six hospitals.

On 5 acres at the St. Luke's Anderson Campus, the hospital plans to grow 12 vegetables, including tomatoes, squash and peppers. The Anderson Campus, which opened in 2011, sits on 500 acres off Route 33 in Bethlehem Township.

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Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

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Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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