Since good food is good medicine, it makes sense for Hospitals to source protein and produce from healthy soils as close by as possible. At UC Davis Health the food landscape has been transitioning into a true farm-to-fork healthy food program . Visitors, patients, and employees are now able to enjoy locally sourced, tasty menu options from the inspired vision of Executive Chef Santana Diaz, Director of Culinary OperatIons and Innovation. Chef Santana oversees UC Davis Health’s production kitchen – one of the largest in the region – serving more than 6,500 meals a day at three locations on the Sacramento campus. Hospitals and other public institutions all over the country are watching and are more open to directly connect with the farms in their areas. https://health.ucdavis.edu/discovering-healthy/patient-stories/santana
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