Farm to Healthcare Tips: Kitchen Capacity and Labor
Farm to Hospital programs are gaining ground nationwide as fresh, local food plays an increasingly vital role in hospitals’ missions to improve the health of their patients. Seth Bostick shares food service tips relevant to all institutions interested in starting or growing their local food purchases. For more information and resources, check out the Montana Farm to Cafeteria Manual and register for the Montana Harvest of the Month Program.
In this video, Seth talks about kitchen capacity and labor in relation to sourcing local foods.
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