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
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 ESTTopic: Using plant-forward menus and the Coolfood Pledge to reduce Scope 3 emissions Discussion questions:
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June 4, 2024 4:00 PM ESTTopic: Food waste |
August 13, 2024 4:00 PM EST |
November 12, 2024 4:00 PM EST |