Keeping it clean
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
March 13, 2015
After an antibiotic resistance-related health scare landed him in the hospital nearly a decade ago, Christopher Linaman got serious about eating antibiotic-free meat. So when he was hired a few years later to be the food and beverage manager and executive chef at Overlake Hospital in Bellevue, Wash., he knew he had to encourage his customers to do the same.
In mid-2013, Linaman started serving antibiotic-free deli meats. As more options, such as beef and pork, became available, he’d add them to his purchase list. Today, he’s proud to offer such items as grass-fed beef, tandoori chicken skewers and organic egg and ham breakfast sandwiches—all made with antibiotic-free proteins.