Otsego Memorial Hospital is one of more than 1,300 hospitals nationwide that have joined the Healthier Hospitals Initiative and are striving to provide their patients with balanced, nutritious and sustainable meals.
GROUNDWORK News
Oryana Community Co-op Announces Fourth Annual Farm Tour
Join our partner Oryana Community Co-op for their fourth annual Farm Tour on Sunday, Aug. 27 from 1-4 p.m. at Idyll Farms, 10901 E Peterson Park Rd, in Northport. Get a first hand look at where Oryana gets some of the delicious, local goat cheese you’ve come to know and love.
Michigan Legislature Expands 10 Cents a Meal Pilot to Broader Regions of the State
Thanks to the Michigan Legislature, schools in 29 counties of Michigan have just been notified of an opportunity to tap into state funds to show the difference a dime can make in their efforts to serve Michigan-grown fruits, vegetables and dry beans to students. Michigan legislators expanded the popular 10 Cents a Meal for School Kids & Farms program from $250,000 in general funds last year to $375,000 for the upcoming school year; and added a third, six-county region in Washtenaw in southeast Michigan.
Friendship Centers Connect Seniors in Emmet County to Fresh, Local Food
A Building Healthy Communities grant has helped the Friendship Centers of Emmet County implement a thriving Farm to Senior project which strives to bring delicious, nutritional and environmentally friendly food to more people around the county.
Embracing the Eclipse, Harvesting the Power of the Sun
The historic solar eclipse felt particularly special to us here at Groundwork, as we’ve been working hard in 2017 to celebrate the sun-as a source of income, jobs and community resilience. We have a golden opportunity to harvest millions of dollars in sunlight when it hits rooftops, parking lots, brownfields and vacant land.
Think Like a Chef, Cook like a Dietitian, Eat Like a Local Farmer
Doctors typically learn little about nutrition, much less cooking, in medical school. But combining those topics with medicine is a trend that’s garnering headlines for Harvard Medical School with a conference it holds in California wine country; and Tulane University in food-rich New Orleans. Now, a local food version of this idea is launching in Traverse City, starting with a Culinary Medicine conference in September that will be a pilot for future programs. The theme: Think Like a Chef, Cook Like a Dietitian, Eat Like a Local Farmer.