Presbyterian Healthcare Services seeks to establish relationships with farmers in an effort to add more locally sourced produce and meat to its cafeteria, catering and patient menus, the Albuquerque Journal has learned.
Officials at the Albuquerque, N.M., hospital—which serves nearly three million meals annually—say another reason for the initiative is to keep more purchasing dollars in the state.
“In 2015, we took the Healthy Food in Health Care Pledge to demonstrate our commitment to first ‘do no harm’ and to further encourage and support local vendors that produce healthy and sustainable food,” Leigh Caswell, director of community health for the hospital, told the website.
Read the full story via the Albuquerque Journal.