By 
After years and years of telling patients to go on a diet, looks like some hospitals have taken their own advice. Kaiser Permanente, for example, one of the nation’s largest not-for-profit health system, is hosting farmers markets in their parking lots. Fletcher Allen Health Care in Burlington, Vermont, has gone a step further and brought the farmer’s market right inside their cafeteria:
The cafeteria at Fletcher Allen Health Care in Burlington, Vermont, relies heavily on seasonal, organic produce grown by local farmers. It serves entrees such as veggie paninis (made of roasted garlic hummus, spinach, tomatoes, roasted red onion and balsamic drizzle) and whole wheat flatbreads topped with roasted vegetables and basil pesto. The cafeteria attracts more than hospital visitors and employees; it has morphed into a destination spot for the downtown lunch crowd.
Three years ago, Fletcher Allen Health Care started using mostly local ingredients, such as grass-fed beef and lamb, artisan cheeses, mesclun and butter lettuce. (CNN)
This concept of connecting healthy practice with healthy preaching has begun to spread to hospitals in New York, California, and Tennessee for the benefit of patients as well as hospital employees.
Overweight nurses may find it difficult to commit to building new, healthier eating habits with busy and often irregular schedules. Hopefully more nurses will be able to enjoy the convenience of having locally grown produce available at their workplace.
