Local sources and scratch production put UC Davis Health at the forefront of the move to more sustainable and healthy dining in healthcare settings.
University of California Davis Health (UCDH) operates one of the most sustainable dining programs in a major healthcare facility. Given is location in Northern California, it is able to take advantage of local and statewide sources for products ranging from produce to proteins and uses these to build seasonal menus with plant-based focus.
The program is headed by Executive Chef Santana Diaz, who joined UCDH in 2017 after a career serving in restaurants and clubs and then heading major food & beverage operations in the sports/entertainment field, including Super Bowl 50 at Levi’s Stadium.
Here’s a photographic look at the program…