We were featured in this article in last Sunday's New York Times about the innovative food service at New Milford Hospital (NMH) in Connecticut and thought you might find it interesting.

NMH revamped its food service operation more than two years ago in the wake of dismal patient food ratings and an aggressive healthy-food initiative. Today, food is prepared largely from scratch, using locally sourced ingredients and is prepared by a graduate of the Culinary Institute of America. Needless to say, patients, staff and the community at large are all quite happy with this unexpected culinary treat! 
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Prior to their transition, NMH retained Sustainable Food Systems (SFS) to conduct an assessment, create an action plan and assist in finding the best food service management company to help them to change their food service to one that focused on a commitment to sustainability.

SFS has long-standing relationships with NMH and Plow to Plate, a grass-roots organization that has collaborated with NMH to bring local food and agriculture to the hospital and throughout the community.

The food service transition at NMH is a stellar sustainable food service model which proves it can be done on an institutional level and benefit the bottom line as well at the health of the organization and surrounding community!

If you have questions about how to transition the food service in your organization, school or community to a more sustainable model, we would love to speak with you!

If this resonates with you, please this article with your friends, families and colleagues.