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
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Facilitator: John Stoddard Contact: jstoddard@hcwh.org |
“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
2022 Schedule
March 17, 2022 4:00 PM ESTTopic: Basics of a sustainable food service Discussion questions:
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June 16, 2022 4:00 PM ESTTopic: Plant-forward strategies Discussion questions:
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September 15, 2022 4:00 PM ESTTopic: Food waste Discussion questions:
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December 1, 2022 4:00 PM ESTTopic: Values Based Food Purchasing: Local, sustainable, and equitable food purchasing Discussion questions:
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Ready to get started? Register today.
Sessions take place on a recurring basis using Zoom as the meeting platform. To join this cohort or any of the other cohorts, please register today. If you have discussion topic ideas or want to invite a peer, please contact the cohort facilitator.