Think hospital food is awful? Think again. Virginia Mason’s Food & Nutrition team are serving 1.3 million sustainable, healthy, and delicious meals per year. We work with vendors, farmers and producers to source sustainable meals for our staff and patients. More than 40 percent of the food we serve is locally-produced or carries an eco-label (like Certified Organic).

Our sustainable food efforts are integral to the operation of our kitchen. We purchase a wide variety of sustainable and local foods that carry an eco-label, including serving Marine Stewardship Council fish. Food waste is reduced when we carefully prep and cook the food that is needed for our meal service. We compost our food waste and provide compostable to-go containers.

Sustainable Food Efforts