The Philadelphia Inquirer highlighted how Philadelphia-area hospitals are reaching beyond the standards included in the “Good Food, Healthy Hospitals” challenge. Temple University Hospital’s Executive Chef Jeffery P. Klova detailed TUH’s efforts, from using more whole grains like quinoa, to providing fresh fruit for dessert, to using low-sodium hoagie rolls. The Farm to Families program, which offers low-cost produce boxes to North Philadelphia residents, also was referenced in the piece.
Important announcement concerning Temple Health and Keystone First. Our provider agreement with Keystone First is scheduled to end on July 31st. Click the link below to learn about your options for continuing care at Temple Health.
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