UMMC is committed to the Healthier Hospitals Initiative (HHI) to increase its healthier beverage purchasing by 20% over 3 years, as well as decrease its overall meat purchasing by 20% over three years. Through these initiatives, UMMC hopes to have a significant role in improving the health of its patients, staff, and the environment.
The Medical Center participates in the Governor’s annual Buy Local Week Challenge which supports Maryland agriculture and economy, as well as providing its guests the freshest and healthiest food possible. Throughout the year, UMMC seeks to source as much of its food from local and sustainable producers as possible.
In 2013 UMMC started it's first on-site herb garden. A raised garden bed that once held ornamental ivy was converted into a productive and beautiful arrangement of herbs including basil, parsley, rosemary and thyme. The fresh cut herbs are used to flavor patient meals and in the Courtyard Café.
UMMC is always looking to provide the healthiest items possible; this includes Fair Trade (products from farmers or workers whom are justly compensated), USDA certified organic (food grown and processed without synthetic pesticides or chemical fertilizers) and recombinant bovine growth hormone (rBGH)-free products (a synthetic hormone given to cows to increase milk production).
As part of the HHI pledge to increase healthier beverage purchasing, the Cafe offers a line of 3 unique flavors of fruit and herb infused water served in bio-degradable cups. The herbs are sourced directly from UMMC’s own on-site herb garden.
The University Farmers' Market, started in 2009, is open every Tuesday from 10 a.m. to 2:30 p.m., from May through November at the University Plaza Park across from the Medical Center's main entrance.
You can now use your Supplemental Nutritional Assistance Program (SNAP) benefits via the electronic benefit transfer (EBT) card at the market. By accepting these benefits, formerly known as food stamps, we are further expanding access to fresh fruits and vegetables to those in our community.
This page was last updated: April 8, 2014