The Philadelphia Inquirer highlighted how Philadelphia-area hospitals are reaching beyond the standards included in the “Good Food, Healthy Hospitals” challenge. Temple University Hospital’s Executive Chef Jeffery P. Klova detailed TUH’s efforts, from using more whole grains like quinoa, to providing fresh fruit for dessert, to using low-sodium hoagie rolls. The Farm to Families program, which offers low-cost produce boxes to North Philadelphia residents, also was referenced in the piece.
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