Local Grown Food, Plow to Plate Program by Unidine

Foodservice Sustainability:

A Case Study

New Milford Hospital's "Plow to Plate" Initiative

New Milford’s signature Plow to Plate program is believed to be the first in the healthcare industry. Plow to Plate was launched by New Milford Hospital after a group of local farmers, physicians, and chefs began to share their ideas about escalating obesity and diabetes rates among children. They formed a coalition to inform the public, and the Hospital is now pursuing plans to use, whenever possible, wholesome, locally produced food. At New Milford, we’ll identify local farms and select specific products that will be purchased exclusively from local region, with a goal to source 95% from the local community. Here are some of the initiatives being implemented:

Work with local farmers to plant and grow specific vegetables under the condition we’ll purchase their crops in the spring..
A local cattle farm will supply all ground beef and braising cuts to the hospital. The cattle is pasture raised and grass fed.
Source cream butter, an Omega 3 rich version of butter from this pasture grass fed cattle farm.
Work with local cheese producers in the area who can source a fresh, quick, cured cheese that is an alternative to American cheese.
Diversify the procurement of baked goods through outsourcing to the local community – church groups, bake sales or those with “scratch” products.

Click here for more information on Unidine'efforts to support New Milford Hospital's "Plow to Plate".

You can also visit the Plow to Plate website at www.plowtoplate.org.