Good food is good medicine, say leaders of the largest farm-to-fork food service in America's farm-to-fork capital

Sacramento's farm-to-fork movement has come in earnest to UC Davis Health, thanks to the vision of the hospital’s executive chef (and farm-to-fork stalwart) Santana Diaz.

Diaz, who joined us in 2018, is the former executive chef for Super Bowl 50 and the Golden 1 Center, former sous chef for the Sacramento Kings — and a judge and past chef in Sacramento's farm-to-fork Tower Bridge dinner.

veggies in UC Davis Medical Center kitchen

Diaz and colleagues are now upending the traditions of an industrial-sized food service at UC Davis Medical Center, home to Sacramento's largest production kitchen and creator of 6,500 meals a day.

Rather than relying on highly processed foods or pre-mixed heat-and-serve meals, his Food and Nutrition Services team is shifting toward whole-food and plant-based ingredients.

Visitors and employees can now enjoy locally sourced menu options, and we've also begun creating farm-to-fork dishes for patients — earning national sustainability awards along the way. 

Our ultimate goal: source most of our food program from within 250 miles of UC Davis Health's Sacramento campus.


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