Hospital Benefiting from Farm-to-Table Initiative

Carthage Area Hospital is improving patient and employee experiences by providing them with fresh, homegrown food for daily meals. The hospital made the integration of more fresh produce in hospital meals possible by partnering with a local food co-operative, including six Amish families, hoping to reduce the prevalence of health issues such as obesity, diabetes and high blood pressure. Besides fresh produce, the farm-to-table initiative includes a weekly farmer's market in the hospital's lobby to accommodate employees' and community members' needs. This program promotes healthy eating, collaboration with local farmers and, eventually, better health outcomes.

This case study is part of the HANYS Triple Aim series highlighting how New York hospitals are improving health, enhancing quality and reducing costs. Hospitals, nursing homes, and home care agencies across New York state are pursuing the Triple Aim. In spite of fiscal constraints, its members are embracing the challenge of transforming health care and are implementing new and innovative approaches to delivery.