We Stand For Care

Stanford Hospital & Clinics launched a new daily dinner meal, on August 10, 2009, for inpatients featuring organic, locally grown, sustainable ingredients. The Stanford Hospital & Clinics Farm Fresh program was developed in collaboration with Jesse Cool, a nationally recognized Northern California chef, restaurateur and food writer.

The new inpatient menu option is MAKING A DIFFERENCE and putting Stanford Hospital & Clinics at the forefront of an emerging nationwide recognition that fresh, healthy food is a vital part of IMPROVING the healing process.

“Stanford Hospital is known for providing our patients with the latest medical advances and treatments in an environment that promotes healing,” said CEO Martha Marsh. “This exciting new approach to the food we serve our patients is not just an amenity. It is part of our COMMITMENT to help patients heal as quickly as possible and to feel comfortable and cared for while they are here.”

Beni Velazquez, Stanford Hospital’s executive chef, is delighted with this step for the hospital. “I would never have thought of doing hospital food,” he said, “but Stanford has a vision and this is a very cutting edge program.”

For more information on our exciting new approach for our patients, click here.  For recipes, click here.