At Boston Medical Center (BMC), some of the produce is so local that the term “hyperlocal” doesn’t seem accurate enough. To make plans for fresh veggies on the menu, all the chef has to do is look up. The salad fixings, squash and other vegetables are harvested from an on-site, rooftop farm.
In its first year, the 7,000-square-foot farm provided 5,300 pounds of produce, which was used in the hospital’s cafeteria and demonstration kitchen as well as at an on-site food pantry for BMC patients. The hospital expects a similar yield for its 2018 harvest.
Read more from the source: Planting the seeds for health: How a hospital’s rooftop garden aims to engage