Some Hospital Chefs Urge Less Meat On Patient, Staff Menus

June 24, 2010: 01:22 AM EST

An emerging trend in hospital food may not only be healthier for patients and the environment, it may save hospitals a lot of money. Hospital chefs in the San Francisco Bay area recently experimented with menus for patients and staff that featured significantly reduced portions of beef, pork and poultry. The research, published by Johns Hopkins University, found that hospitals that cut meat purchases by 28 percent would save an average of $400,000 a year. With savings like that, hospitals could afford to buy “sustainably raised” meat with less cholesterol and more vitamins, and no harmful antibiotics. Not surprisingly, a representative of the meat industry said cutting back on meat consumption is bad for patients. "When you're sick, protein is the key," she said.

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Some Hospital Chefs Urge Less Meat On Patient, Staff Menus

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