October 23, 2024
At St. Francis Medical Center in Midlothian, Virginia, we take pride in nourishing our patients, staff, and visitors with wholesome, locally sourced food. This initiative, led by Culinary Director Lucas Tuthill, has gained tremendous traction as the team embraces local partnerships to provide fresh, high-quality produce straight from nearby farms.
Building Local Partnerships for Better Food
The partnership began with a local farmer, Greg Riggs, who had already been running a farmer's market at the hospital for about a year. Greg sets up his stand near the entrance twice a week, offering local produce from farms within 100 miles of the hospital. Over time, Lucas and his team recognized the potential to expand this partnership and integrate these local ingredients directly into the hospital’s dining options.
“It really started with a simple relationship,” Lucas explains. “Greg was bringing in these amazing local vegetables, and we began incorporating them into our menu. Now, we feature items like locally grown salad greens, zucchini, squash, and even peaches and apples native to Virginia.”
In addition to the public farmer's market, the kitchen team has started using Greg’s fresh produce for hospital meals. The chefs have been quick to adapt their menus to include local ingredients, crafting delicious dishes with whatever is in season.
A Boost to Hospital Culture
This local produce initiative has brought a noticeable shift in the hospital’s culture. Patients, staff, and visitors alike have embraced the change, enjoying fresher and more flavorful meals and the satisfaction of knowing they’re supporting local farmers.
Lucas reports that the feedback has been overwhelmingly positive: “We’ve had people take salads home, leave them in the fridge for a few days, and come back to find the greens still fresh and vibrant. That’s something you don’t typically see with standard, mass-produced produce.”
Beyond the cafe, the hospital also extends the benefits of local produce to new mothers, offering them a special goodie bag of organic, farm-fresh items to take home—a thoughtful gesture that exemplifies the commitment to wellness.
Farmer Greg sharing a fresh produce goodie bag with a new mother.
This fresh energy has also had a ripple effect on the doctors and staff. Many now regularly visit Greg’s stand to buy groceries and have even been inspired to try new recipes based on the cafe's featured produce.
Overcoming Challenges and Embracing Flexibility
Working with local farmers comes with unique challenges, but Lucas and his team have embraced the flexibility it requires. “The hardest part was getting Greg signed up as an approved [HHS] vendor,” Lucas shares. “But once that was in place, it’s been smooth sailing. The biggest adjustment has been in menu planning since we don’t always know exactly what Greg will have available week-to-week.”
Despite the unpredictability, the culinary team has thrived in this environment, using their creativity to adapt to what’s available. “Our chefs are spontaneous and incredibly talented,” Lucas notes. “They love the challenge of working with fresh, seasonal ingredients, and it’s been fun for them to experiment and offer new menu items each week.”
Growing Together
Lucas and his team are excited about the future. “We’re just scratching the surface,” Lucas says. “In the spring, we’re planning to take field trips to visit some of the local farms. We want to see firsthand the hard work that goes into producing this food, and it will be a great opportunity for our chefs to collaborate even more closely with the farmers.”
The long-term goal is to reduce the hospital’s reliance on large-scale distributors and focus more on what Virginia farms can offer. “Virginia has so much to give, and we’re just beginning to tap into that,” Lucas explains. “With a little extra effort, we’re able to provide fresher, better-quality food while also supporting our local community.”
Encouraging Local Partnerships in Healthcare
The success of this initiative at St. Francis Midlothian has not gone unnoticed, and Lucas hopes it will inspire other hospitals to follow suit. “If we can do it, anyone can,” he says. “It’s all about building relationships with local vendors and being open to making small changes that have a big impact.” Initiatives like this one not only support the community but also enhance the overall food experience in the hospital, setting them apart from the typical healthcare cafeteria.