Food and Nutrition Services at UC Davis Health has been recognized by Slow Food, Sacramento Chapter with a Snail of Approval award. The award recognizes food and beverage organizations that demonstrate a strong commitment to local sourcing, sustainability and community impact.
UC Davis Medical Center is just the fourth hospital to receive this recognition in the United States and the first hospital west of the state of New York.
Slow Food is a global, grassroots organization and movement that promotes local food, traditional cooking and sustainable farming as an alternative to fast food.
"We are honored to receive the Snail of Approval, especially because it reflects our belief that good food is good medicine," said Santana Diaz, executive chef and director of culinary operations and innovation at UC Davis Health. "This recognition is a testament to our innovative food service model and the dedication of our team, whose focus on local sourcing, nutrition and exceptional taste helps support the health and well-being of our patients, staff and visitors."
"This recognition is a testament to our innovative food service model and the dedication of our team, whose focus on local sourcing, nutrition and exceptional taste helps support the health and well-being of our patients, staff and visitors."-Santana Diaz
The Snail of Approval award is given by local chapters based on evaluations focused on six areas:
- Sourcing: Buying local and sustainable ingredients
- Environmental impact: Reducing harm to nature
- Cultural connection: Honoring food traditions and diversity
- Community involvement: Engaging positively with neighbors
- Staff support: Treating employees fairly
- Business values: Practicing inclusion and ethics
UC Davis Health produces more than 6,500 meals each day. Its 14,400-square-foot main kitchen is one of the largest production kitchens in the Sacramento region. Yet the Food and Nutrition Services team is focused less on volume and more on serving high-quality meals made with ingredients sourced as close to Sacramento as possible.
Over the past decade, the hospital has increased its use of local and sustainable ingredients from 16% to 41%. By partnering with local farms and food producers, and working closely with dietitians and nutritionists, the team creates meals that are both nutritious and flavorful.
"We hope this recognition encourages more health systems to view food as an essential part of patient care," Diaz said. "At UC Davis Health, we believe that investing in local, sustainable and nutritious food benefits not only our patients, but also the communities we serve."
