Food Service

Virtual cohort group


Health care facilities offer healthier menus by working with farmers to purchase locally and sustainably grown products, reducing the amount of meat they purchase and serve, and going beyond their walls to help meet the food needs of their community. This cohort will provide partners a space to learn about new trends and technologies and collaborate with their peers on implementation strategies. Sessions will cover ways to improve the sustainability of food service operations and support healthy food access, local food economies, and resilient food systems.

Target audience: Sustainability and/or facility/operations, food and nutrition 
Level: Beginner to intermediate

John Stoddard Facilitator:
John Stoddard


“Our food program aligns with the hospital’s overall mission in that our aim is to serve, healthy, sustainable foods that are good for both our patients and the planet.” — Dawn Cascio, food service director, The Valley Hospital

2024 Schedule

April 3, 2024 4:00 PM EST

Topic: Using plant-forward menus and the Coolfood Pledge to reduce Scope 3 emissions 

Discussion questions:

  1. What successful strategies have you used to reduce GHG emissions from food purchasing? (Success = emissions reductions without compromising sales and satisfaction)
  2. How do you track progress in reducing GHG emissions from food, and how do you communicate your progress?
  3. What are your biggest barriers or challenges in reducing GHGs from food purchasing? 


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June 4, 2024 4:00 PM EST 

Topic: Food waste

August 13, 2024 4:00 PM EST 
November 12, 2024 4:00 PM EST


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