Hospitals switch to sustainable meats for better health

06/24/2010 | National Public Radio (text and audio)

California hospitals participating in a trial reduced beef, pork and poultry in their menus by 28%, which over a year could save about $400,000, which could allow them to buy sustainably raised meats that have less cholesterol and more vitamins than traditionally produced products. Sustainably raised meat also does not contain antibiotics, which can be a concern for patients, one of the researchers said.

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