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Stir-fry at hospital
The stir fry bar at Maine Medical Center in Portland. Photo courtesy of Maine Medical Center, published in the Spring 2007 Maine Organic Farmer & Gardener.

Stir-fry at Maine Medical CenterFor most people, hospital food conjures images of bland, institutional, overcooked meat and vegetables accompanied by surreal Jell-O. But a quiet revolution taking place gradually in hospital kitchens around the country has positive implications not only for public health, but for local sustainable food production as well.

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Hospitals in the United States are starting to offer organic options, according to the Institute for Agriculture and Trade Policy’s report, Healthy Food, Healthy Hospitals, Healthy Communities: Stories of Health Care Leaders Bringing Fresher, Healthier Food Choices to their Patients, Staff and Communities.

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