Patient care extends to the kitchen at UC Davis Health, where executive chef Santana Diaz focuses on creating food from locally sourced ingredients. Watch the video above to get a sense of the scale of the food operation there and the kind of impact he thinks farm-to-fork can have in a hospital.
Dairy cows produce more, pollute less
The dairy industry stepped up in a big way when it was forced to reduce its emissions. UC Davis’ Frank Mitloehner, director of the Clarity and Leadership for Environmental Awareness and Research, or CLEAR Center, helps explain how fewer cows are producing more milk — and fewer greenhouse gases — than ever before.