Several hospitals in Connecticut — including Danbury Hospital, which (merged )with New Milford Hospital in October to form Western Connecticut Health Network — are affiliated with Planetree, a (nonprofit) organization in Derby that espouses a health care model based on healing mind, body and spirit. And better-tasting, more nutritious food is an important part of the group’s (philosophy).
John Turenne former executive chef of Yale University’s Sustainable Foods Project, is a (consultant) to these and other institutions seeking sustainable food services. Among health care facilities, he said, New Milford Hospital’s cuisine is an anomaly because it is so comprehensive, using fresh, local food, serving gourmet recipes and attracting diners from the community.
The hospital (revamped) its food service operation more than two years ago in the wake of dismal patient food (ratings) and an aggressive healthy-food initiative. Out went the deep fryer, and the hospital hired an outside food service vendor, Unidine, that agreed to adhere to the hospital’s directive against canned or processed foods.
Food is prepared largely from (scratch), using locally grown ingredients when available and antibiotic- and hormone-free poultry and meats. Patients’ meals are served on regular plates; drop-in diners use paper (dishes), but that’s the only difference, said the hospital’s dining services director, Kerry Gold.