Jefferson University Hospital, an urban healthcare facility in Philadelphia, has scored more than a 25-percent gain in sourcing ingredients locally during the growing season for its Atrium Cafeteria retail facility, reports the Philadelphia Inquirer. Now in its second year, the program, called Healthy Food in Healthcare, has so far turned out to be revenue-neutral, with higher labor costs offset by lower transportation fees. Variety has also been enhanced, with a limited supply centered ...

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