
At Boston Medical Center, the Preventive Food Pantry may be part of patient after-care. The Center screens all patients for social determinants of health, and anyone who is not getting enough to eat is eligible. Patients’ referrals note their health conditions so pantry manager Latchman Hiralall can make sure they get foods they need. Initially expected to serve 500 people a month when it opened in 2001, it serves more than 6,200 today. Of the 5,000 to 6,000 pounds of vegetables grown at the Center every year, 70% is distributed through the pantry. “It feels good as a doctor that you’re able to provide food,” says Dr. Lauren Fichtner, pediatric gastroenterologist at Mass General and senior health and research advisor for the Greater Boston Food Bank, which works with the Center.
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