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Stanford Hospital Introduces New Menu for Inpatients

STANFORD, Calif.- Stanford Hospital & Clinics announced today that it is launching a new daily dinner meal for inpatients featuring organic, locally grown, sustainable ingredients. The Stanford Hospital & Clinics Farm Fresh program was developed in collaboration with Jesse Cool, a nationally recognized Northern California chef, restaurateur and food writer who has been an advocate and leader in healthy eating for over 30 years.

The new inpatient menu option puts Stanford Hospital at the forefront of an emerging nationwide recognition that fresh, healthy food is a vital part of the healing process. The program debuts as groups ranging from the American Medical Association to the American Nurses Association have recently established policies to encourage hospitals and other health care facilities to serve patients healthier and ecologically sustainable foods with natural high nutritional quality. The American Public Health Association has also endorsed a similar policy.

The Stanford Hospital & Clinics Farm Fresh name evokes Stanford University's origins as a stock farm for its founder California Governor Leland Stanford's thoroughbreds. The University today is affectionately referred to as "the Farm" by its alumni, supporters and local community.  A century ago, visitors to the more than 8,000-acre Stanford farm could see acres of carrots, corn, barley, alfalfa, orchards and vineyards planted by Jane and Leland Stanford.

The ingredients for Stanford Hospital's Farm Fresh meals will primarily come from growers and producers within a 200-mile radius of Stanford Medical Center, based on seasonal availability.  Among the items featured will be vegetables from local farms, olive oil from Napa Valley, strawberries from Watsonville, organic dairy from Petaluma, pasture raised range chickens and grass-fed range beef from Marin and Sonoma, and whole grain bread from a San Francisco bakery.

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