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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
Each year, Practice Greenhealth recognizes an array of health care organizations for their environmental achievements. Outlined below are the different categories of recognition a health care facility or health system can win in 2021.
Environmental Excellence Award
The Environmental Excellence Award recognizes health care facilities that continuously improve upon programs to address sustainable operations, reduce and recycle waste, lower energy and water use, source more sustainable products, and more. Winning facilities have developed successful sustainability programs in a variety of… Read More
Type: Basic page
Health care systems have unique responsibilities when it comes to making sure building design and construction is sustainable and safe for staff, patients, and other occupants, including making sure:
People with any ability or disability may move around freely and safely
The facility stands ready for any emergency and is prepared to provide continuous care no matter the external circumstances
The indoor and exterior environments maximize patient healing and decrease the length of stay
The indoor environment does not expose staff or patients to pollutants and chemicals of concern
The… Read More
Type: Basic page
This guidance uses the “plan-do-check-act” cycle as a framework for developing and implementing a successful food program. While this guidance focuses primarily on food procurement, much of what you will find below can also be applied to other food-related program areas. It is meant to help you build and assess elements of your food program one step at a time while adapting to new experiences and lessons learned.
Type: Basic page
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
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
Plant-Forward Future Health care systems have partnered with local producers and food processors to source plant-based protein ingredients and products especially suited for health care in your region.
These materials designed by Practice Greenhealth will help you market these delicious, hearty, and locally available foods.
We're also offering guidance and support on menuing and marketing these unique foods along with strategies for replicating this model. Join a plant-based protein innovation project in your region.
Type: Basic page
Join Practice Greenhealth
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.