Hospital Menu goes Organic

FM Staff

Chicago's Swedish Covenant Hospital has debuted a new organic patient menu. As part of the initiative, all stewed and ground beef used in patient meals (including its traditional Swedish meatballs) is from pure grass-fed beef, sourced from specialty supplier Tall Grass Beef Co. and many of the fruits and vegetables are organically grown.

"We'll soon be able to offer some meals that are completely organic,"claims Maria Simmons, manager of patient food service and chair of the hospital's Nutrition Action Committee. "Swedish meatballs are made withTall Grass beef and organic eggs, onions and milk, for example.

"We viewed the introduction of more organic foods as part of a broad program aimed at providing a home-like atmosphere during a stay at our hospital," Simmons adds. "It's also a natural extension of our cultural foods menu."

For more than a year, the hospital has offered authentic Korean and Hispanic dishes made entirely from scratch in the hospital kitchen. An Indian Halal menu is expected to debut in the near future.

The organic and cultural dishes are currently available only to patients but will soon be offered periodically in the hospital cafeteria, as well.