Santa Barbara Cottage Hospital, one of the largest teaching hospitals of its kind has more than 18,000 admissions annually, serving 408 patient beds daily. With that kind of traffic it’s a feat to shift perceptions. But Ruben Cosio, Director of Hospitality Services for the hospital is making the words,
“This tastes like hospital food,” a compliment in their food service industry. Led by the Culinary and Clinical Nutrition Staff of Cottage Health System
(CHS), the food service at their facilities represents a fusion of pleasure and principles. Patients and staff are served locally sourced, sustainable, natural and organic foods.

Pledge to Healthier Food
Food is preventative medicine on many nutritional levels. But when the treating, production and distribution of that food harms the environment, the end product or the consumer, the result is less preventati