Food Service

Virtual cohort group

Body

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
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

2024 Schedule

April 3, 2024 4:00 PM EST

Topic: Plant-Forward Future/Cool Food Pledge 

Discussion questions:

  1. What are the primary motivators for your facility to serve more plant-forward meals?
  2. Talk about the culture of your community. National trends indicate that people are eating more plant-forward meals, do you see this reflected around you?
  3. Is there a large immigrant or indigenous population in your community whose needs could be met with more plant-forward menu items?
  4. What do you see as the primary challenge in getting more plant-forward options on the menu?
June 4, 2024 4:00 PM EST 

Topic: Food waste

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

 

Recent session presentations 

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