As the Kentucky Department of Agriculture continues to nurture its message of “Agriculture Is Economic Development” in the Commonwealth, one coming program could change how local produce is used in communities.
During a recent visit at Murray State University, Agriculture Commissioner Jonathan Shell shared the vision of “Food is Medicine,” a new program with the Kentucky Hospital Association that he said will tackle three serious questions:
— How do we get more fruits and vegetables in hospital cafeterias?
— How do we get that same produce in hospital commissaries and vending options?
— And how do we get more produce in the post-patient care phase of treatment?
He said conversations have already begun with Medicaid officials, in what an “in lieu of service” food medication might look like. Think diabetic boxes, heart disease boxes, and other targeted prescription foods.
Exploring the implementation of partnerships in hospitals, he added, might lead to other ventures.
In the last few months, Shell and others from the department have met with Tyson and Walmart executives to discuss the processes involved in whole crop purchasing, and what it means for farmers to not have to deal with second, third and fourth shares of harvests.
Further diving into this kind of regionalism, he said, would also lead to a need of improved cold storage to get produce cooler, and quicker, before it hits the marketplace. Furthermore, it could possibly require the creation of regional co-op distribution centers — and the possible entry into bi-lateral state commissions with surrounding communities in Tennessee, Indiana, Missouri, Illinois, West Virginia and Virginia.
The first-ever “Food is Medicine” community roundtable between the KDA and the KHA took place Wednesday at Baptist Health Deaconess in Madisonville.
Led by Shell, it brought together local leaders interested in discussing the improving of community health through increased access of nutritious, locally-sourced foodstuffs.
Attendees included Hopkins County Judge Executive Jack Whitfield, Hospital CEO Alisa Coleman, farmers’ market participants and other community stakeholders, and conversations centered on strategies to connect local agriculture with healthcare providers, promoting healthier food choices and creating a sustainable food system that benefits all Kentuckians.
Shell said a healthier Kentucky can be created when “farm-fresh foods make it to kitchen tables.”
In a timely and current survey from the KDA, only 15% of food served at hospitals across the state is locally produced.
More information on this campaign can be found at kyagr.com.
