The local and organic food movement is spreading to an area not commonly associated with freshness, or even taste: hospital kitchens. Advocates say higher-quality produce, and smaller servings of meat, will help patients.
But the idea, which stems from a trial documented by a Johns Hopkins public health study, has its critics.
The Hopkins paper argues that sustainably raised meat has less cholesterol and more vitamins than traditionally produced meat.
Roni Neff is a researcher at Johns Hopkins School of Public Health who co-wrote the paper. She says the other advantage of sustainably raised meat is that it doesn't contain antibiotics. That's not the case in most industrialized meat production.
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