Parkland Hospital in Dallas has implemented a menu program in its cafeteria featuring organic, locally-grown produce and dairy. The dishes cost the same as non-organic equivalents and customers have the option of choosing either. The public hospital’s nutrition department selects the best deals from the organic options available from its produce distributor, Hardy’s Produce, and Chef Marvin Schmidt then incorporates them into dishes like soups or serves them as vegetable sides, says ...
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