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John loves food and spends most of his day thinking about what he will make for dinner. When he isn’t meal planning, John leads the organization’s work on the intersection between food and climate. He supports health care organizations in implementing plant-forward menus, and in reducing food waste through source reduction and donation. He earned his Master of Science from Tufts University’s Friedman School of Nutrition, specializing in the agriculture, food, and environment program.
Type: Staff
Ruth coordinates waste work for the global team and contributes to projects on plastics, procurement, chemicals, and climate. She has worked in over 40 countries, investigating hazardous waste, fixing hospital waste systems, and advising on pollution prevention policies. Her background is in biochemistry and chemistry, followed by over 15 years in academia researching environmental pollution. When she is not traveling, she loves growing fruit, flowers, and vegetables.
Type: Staff
One easy step government entities, businesses and institutions (such as hospitals and universities) can take to implement extended producer responsibility (EPR) is to buy from manufacturers that agree to collect and recycle their products when they reach the end of their useful life. This fact sheet explains how EPR – also called product stewardship – has been, and can be, added to policies and purchasing agreements by government agencies and other large-volume consumers in the United States
Type: Resources
Increasingly institutions are procuring local foods to meet customer demand and to align with organizational goals. While they are robustly engaged in this work, food service operators may not be actively promoting their efforts. A seasonal harvest program can meet their distinct need to do so.
With ready-to-use materials that highlight the foods they buy and intentional messaging that conveys the value of local and seasonal eating, seasonal harvest campaigns can help institutions elevate their work to customers and leadership and increase awareness of the far-reaching impacts of their food… Read More
Type: Basic page
Many products and materials that come into hospitals may contain or release carcinogens, reproductive toxins, or other hazardous materials, exposing patients, staff, and the community to harm. Purchased goods and services also account for a majority of the energy and water use by the sector. Participants meet to share best practices in engaging group purchasing organizations (GPO) and suppliers, integrating environmentally preferable purchasing (EPP) in value analysis, and identifying cost saving opportunities. Also, time is reserved during each session for participants to receive quick… Read More
Type: Basic page
Stephen (he/him) started at Stanford Health Care’s main Palo Alto, CA hospital in June 2020. He is responsible for purchasing, supplier relationships, managing the central food services storage locations, and all food service procurement. These responsibilities cover multiple operational units of food services, including patient dining, retail, catering, a restaurant, event services, and disaster/emergency food supplies stock. Before joining Stanford Health Care, Stephen was the Purchasing Manager for Delaware North at Petco Park. He was responsible for the purchasing for all food &… Read More
Type: Event Presenters
Folasade works on our food is medicine/values-based purchasing initiative in the eastern region. She brings exceptional program planning and management skills, with a robust background in public health. She previously worked as a research program coordinator at the University of Georgia, where she oversaw food system initiatives between the university and Spelman College through the Sustainability Food Systems Initiative. Based in Atlanta, she is passionate about food justice. She enjoys macarons, a good musical, and is on a mission to find the best brunch spots in Atlanta.
Type: Staff
Boté (she/her) is responsible for the direction and leadership of food production for retail food venues, patient meal operations, and retail and catering services at three UW Health hospitals. She successfully leads change management projects – improving the variety and nutritional quality of foods, reducing costs while increasing revenues, and reinforcing the UW Health commitment to environmental sustainability throughout its operations. Boté and her team are keenly focused on using locally sourced products and sustainable practices to continuously improve the perception of what hospital… Read More
Type: Event Presenters
John works at the intersection between food and climate by supporting Practice Greenhealth partners through the implementation of plant-forward menus and the Coolfood Pledge, and guides partners on reducing food waste through source reduction and donation. He earned his Master of Science from Tufts University’s Friedman School of Nutrition specializing in the Agriculture, Food, and Environment program.
Type: Event Presenters
As chronic disease management statistics continue to grow, health care is focused on reversing that trend. We now know certain types of cancer, learning and developmental disabilities, Alzheimer’s and Parkinson’s, reproductive health and fertility problems and asthma are some of the chronic diseases that can be linked in some way to the harmful chemicals we are all exposed to.
Hackensack University Medical Center has built a strong foundation by implementing a safer chemicals policy and including safer chemicals as a standing agenda item at the Environment of Care committee meetings.
Type: Resources
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Practice Greenhealth is the health care sector’s go-to source for information, tools, data, resources, and expert technical support on sustainability initiatives that help hospitals and health systems meet their health, financial, and community goals.
Who We Are
Practice Greenhealth is the leading sustainable health care organization, delivering environmental solutions to more than 1,500 hospitals and health systems in the United States and Canada. Partnership opportunities include hospitals, health systems, community health organizations, NGOs, nonprofits, government, academic institutions, and the health care value chain.