Hospitals are where people go to get healthy. But often the food isn't the best quality, coming from frozen meals and canned goods. Although it might seem counterintuitive, purchasing fresh and organic ingredients can actually be less expensive overall for the hospital — and, of course, more nutritious for patients. That's according to Bruno Tison, vice president of food services and executive chef at Northwell Health in New York. Here's how the hospital network pulls that off. #hospitalfood #healthcare #michelinstar #chefs #finedining #bigbusiness