The Sant'Orsola-Malpighi Hospital in Bologna has more than 100 people working among nutritionists, cooks, quality control, administrative staff...
The seasonality of the product is fundamental in the elaboration of the menu and 10% of the products are organic. The hospital also has a policy of not wasting food, so every day an organization dedicated to people with fewer resources takes away the surplus. This change in the way the menus are prepared has been going on for more than five years, but the change of model has meant many more. Food education, beyond the food itself, is also important, since the kitchen staff considers that the hospital should be an example and has to convey a message so that the patient at home can continue with healthy and tasty guidelines. According to Marco Storchi, director of the service of attention to people: "the restoration is not a marginal service. Food is part of the therapy and a fundamental part of the care process". In its process of raising awareness about healthy eating, the hospital management also organises a market once a week to obtain fresh products.
- Local institution