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“I just wanted to send some quick feedback about the menu. The new lentils dish along with the tofu today were both fantastic! I also especially like when you have legume-based salads as part of the salad bar. In any case, thank you so much for continually expanding the healthy vegetarian options!” - Medical resident at Dartmouth-Hitchcock Medical Center
Dartmouth-Hitchcock Medical Center in New Hampshire is a signatory of the Cool Food Pledge, a new platform to help hospitals offer diners more of what they want while slashing food-related greenhouse gas emissions.
Dartmouth-… Read More
Type: Resources
According to a survey of American Thoracic Society members, most agree that climate-related medical conditions are on the rise in the form of chronic disease, allergies, and injuries. Open this resource to view the results of the survey.
Type: Resources
This exemplary document describes findings of the community health needs assessment, the implementation plan, and how the University of Vermont Medical Center addressed community needs through community benefit programming, projects, and partnerships.
Type: Resources
(Less water toolkit) Though green technology can help save water, the University of Vermont Medical Center also relies on employee support. Here is an example of how one employee contributes to this effort.
Type: Resources
View this recording of a Health Care Without Harm Physician Network meeting to learn how medical directors of sustainability made the case for their positions, along with their strategies to advance climate-smart health care, engage and educate clinicians, and coordinate clinical sustainability efforts.
Remote video URL
Type: Resources
This presentation, an exemplary document from NorthShore HealthSystem, shows how one facility was successful at implementing waste management/recycling initiatives in the operating room.
Type: Resources
On August 26, 2009, Stony Brook University Hospital signed a Memorandum of Understanding (MOU) pledging to become an environmental steward by implementing a number of green initiatives that would reduce its carbon footprint and further improve our planet’s environment. This partnership with the United States Environmental Protection Agency (EPA) and Stony Brook University Hospital has resulted in reducing energy, water and solid waste production across campus operations. In the last several years, Stony Brook University Hospital has provided ten updates documenting its green initiatives. The… Read More
Type: Resources
This resource provides a policy template for establishing and approving a reprocessing and remanufacturing program of single-use or disposable medical devices in accordance with the U.S. Food and Drug Administration (FDA), the Joint Commission on Accreditation of Healthcare Organizations (JCAHO), and other federal, state and local agencies. It outlines definitions, requirements, and policy components with the goal of ensuring safe and quality patient care while helping the environment and using scarce resources optimally.
Type: Resources
Antibiotic resistance directly impacts patient care in the hospital setting as an increasing number of hospital-acquired infections are now caused by highly resistant bacteria. This threat is growing in healthcare due to the widespread use of antibiotics, much of which is given needlessly and non-therapeutically to animals intended for food. University of Washington Medical Center is trying to reduce overall antibiotic use by choosing food raised without the use of antibiotics.
Type: Resources
This is a sustainable food services policy from the University of Washington Medical Center.
Implicit in the University of Washington Medical Center’s (UWMC) mission statement is its “commitment to the ongoing health of the people of the region.” This is a commitment to the wellbeing of UWMC patients, staff, visitors, students, the City of Seattle and the broader Northwest community it serves. The food we eat is critical to our wellbeing, and in times of sickness, our recovery. Similarly, the increasing production of local, sustainable and organic food products improves the strength of local… Read More
Type: Resources
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