The days of bland chicken, reconstituted potatoes, frozen peas and a side of syrupy, canned peaches appear to be coming to a close at a growing number of hospitals across the U.S.

Spurred by patient demand, concerns about setting a healthful example and a desire to make notoriously bad hospital food nutritious and appetizing, more hospitals are making strides in serving their patients fresh, organic and local produce alongside meats and dairy foods that are hormone- and antibiotic-free, as well as minimally processed.

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