Hospitals in Action

Innovating patient menus with farm-to-fork taste

Hospital food is known for being bland and uninspired, but one chef is throwing out that tired recipe. Meet Executive Chef Santana Diaz of UC Davis Health in Sacramento.

He recrafted the menu to help patients heal when they are the most ill — in a hospital. His concept is simple — serve healthy, locally sourced foods with lots of color and flavor to help patients heal and health care workers stay healthy.

Chef Santana could work at any high-end restaurant but decided to practice his passion in a health care setting, where food is an essential part of healing.

Read the story, print the recipes, and learn how this inspiring hospital food is a game changer.