BURLINGTON, Vt. (WCAX) – Vermont’s largest hospital is working to promote accessible, healthy food to all Vermonters.
Food insecurity is defined as a lack of consistent access to affordable, nourishing food. According to Hunger Free Vermont, 2 in 5 people in the state are experiencing food insecurity.
But at the University of Vermont Medical Center, staff are treating food as medicine.
UVMMC has been running a food bank for qualifying patients in the children’s specialty center since 2016, and they say they’ve seen a huge increase in the number of patients and families who end up needing the service. In 2022 alone, they helped 625 families.
“It opens up the door, it opens up a conversation and it builds a relationship for further support in the future. Because typically if families are struggling with food, there’s other areas in their lives that they’re struggling with too,” said Social Worker Christine Prior.
Beyond the pantry, the hospital always has a focus on food. Executive Chef Manager R. Leah Pryor says occupational and physical therapists are trained to give suggestions to help patients cook and access fuller meals, even with injuries.
“I have this wonderful catalog of recipes that I can refer you to, and they are cost-effective and they do keep those staff benefits in mind. So it’s really, again, giving the language to the practitioner so that they’re able to have a competent conversation that can be actually rather complicated,” said Pryor.
UVMMC also has a community garden and is continuing research about food insecurity in the state.
Patients in need are also bringing ideas to the table, like increasing food demonstrations for people in clinics.
Maryann Ludlow, a registered Dietician, says even simple tasks can be helpful.
“There are some very simple things that you can do to put stuff together to make them taste good. And I think hands-on, showing people that, is just a wonderful thing,” said Ludlow.
The conversation continues outside the hospital’s walls.
Vermont’s 2023 farm-to-plate report shows that cost is the biggest barrier to buying fresh veggies.
It also shows that nearly 40% of Vermonters would be interested in participating in a ‘food is medicine’ program if they had one in their community.
The team at UVM says this is a model that’s starting to develop throughout the state in primary care offices too, not just the hospital. But officials hope to expand programming to other hospitals, too.
