Eight Seattle area hospitals have promised to change their food to make it healthier for patients, staff and visitors, including a commitment to local food.

That’s according to a blog post at the Seattle Post-Intelligencer, which also notes the hospitals signed a Healthy Food in Health Care Pledge.

Holly Freishtat, Sustainable Food Specialist for Washington Physicians for Social Responsibility, says,

"Hospitals are changing the culture of food in healthcare by sourcing local produce, hormone-free milk, meat without hormones or antibiotics, sustainable seafood and through hosting farmers’ markets, community- supported agriculture boxes for employees."

What’s missing is any discussion about the microbiological safety of, especially, fresh local produce.

As more producers and suppliers adapt to meet the demand for local produce, here are some basic questions:

• where is the farm located

• what type of fertilizer is used;

• what is the water source and how frequently is it tested; and,

• is the produce harvested, stored and transported safely, by staff who practice outstanding personal hygiene.?

Beyond the questions, the real challenge, as I’ve said many times before, is,

"Whether your food comes from down the street or around the globe, you want to verify that producers and processors are actually doing what they are supposed to be doing."

How about sourcing food from the place that can boast the fewest number of sick patrons?