I’m not Debbie Downer, but I am Dougie Downer and never get invited to dinner.
Sarah Toy of USA Today writes that high atop the roof of a Boston hospital power plant in the middle of the city, you’ll find something unexpected: A 7,000-square-foot oasis with a lush carpet of green, rows upon rows of mesclun, kale, rainbow chard and a sea of plump green and red tomatoes.
Sounds good, has all the buzzwords except the one that I and anyone serving meals to immunocompromised people in hospitals should care about: microbiologically safe.
“There is an increasing trend in hospital farms,” said Stacia Clinton, the national program director for Health Care Without Harm’s Healthy Food in Health Care program, which advises hospitals on ways to provide sustainable and nutritious food. “There’s a greater demand now for people to know where their food is coming from, and hospitals are looking for ways to connect people to their food more directly.”
No mention of produce food safety.
If it’s growing on roofs, birds –Salmonella and Campylobacter factories – are crapping on the stuff, and washing does almost nothing.