Hospitals Nationwide Join Urban Rooftop Farming Trend
An Article in the October Issue of Food Nutrition & Science Reviews How Hospitals Are Growing Their Own Food for Patient Consumption; Also in this Issue: Study Results on How Climate Change Is Making Marine Life Smaller, and more.
SANTA MONICA, Calif., Oct. 29, 2012 /PRNewswire/ -- Hospitals around the country are the latest to join the rooftop farming trend that provides patients with the freshest produce available.
Although these rooftop gardens are sprouting up nationwide, one thriving farm making headlines is at Stony Brook University Hospital on Long Island. The fourth floor farm is managed by staff nutritionists, dietetic interns and Sustainability Studies students from the University. This year's crop produced more than 400 pounds with 33 varietals of vegetables and herbs harvested. The food that is grown is served directly to hospital patients.
"In the past rooftop gardens at hospitals were a place where patients could reflect and recover, but now it's providing fresh and healthy food," says Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. "In addition, the farm also helps the hospital's bottom line and the environment as green roofs helps reduce a building's heating and cooling costs, cleans the air, manages storm water and builds habitat. It's a win-win for everyone."
Also in the October issue, results of study from The University of British Columbia that suggests climate change is projected to shrink the body weight of marine fish by 14 to 24 percent globally by 2050 which can have a profound effect on the human food supply.
Researchers say the ocean is projected to become warmer over the next 50 years. As the ocean warms, the water also becomes less oxygenated and oxygen is a key ingredient for body growth in aquatic water-breathing animals.
Other articles include information on double value coupon programs, interviews with Zach and Anna Hunnicutt who farm corn, popcorn and soybeans in Hamilton County Nebraska and Suzi Robinson who discusses Stop & Shop's sustainability program.
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SOURCE Food Nutrition & Science
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