Search Results
Displaying results 161 - 170 of 363
Plant-forward is a style of cooking and eating that emphasizes and celebrates, but is not limited to, foods from plant sources – fruits and vegetables (produce), whole grains, legumes (pulses), nuts and seeds, plant oils, and herbs and spices – and reflects evidence-based principles of health and sustainability. – Culinary Institute of America Plant-forward is the most delicious “quadruple” bottom line approach that health care can take – achieving social, environmental, and financial goals while providing great-tasting food. Explore why food champions in every profession from chefs to… Read More
Type: Basic page
Partnerships between farmers and health professionals are improving food access for the community.
KEY TAKEAWAYS
New Mexico is ranked 37th in the country for overall health and often has some of the worst rankings for social indicators of health, including rates higher than the national average for poverty, low food access, and food insecurity.
Presbyterian Hospital is involved with three innovative projects focused on improving food access and health equity, made possible by their community benefit investments and cross-sector partnerships: La Cosecha Community Supported… Read More
Type: Basic page
Lucia brings over 25 years of experience in non-profit management, community organizing, environmental health program development, and regional food systems transformation to her new role as the Director of Place-Based Initiatives. Before joining HCWH, Lucia served as Co-Director of the San Francisco Bay Area chapter of Physicians for Social Responsibility for 10 years. She has worked in the U.S., Mexico and South America, including fieldwork and curriculum development for the U.S. Peace Corps, as Education Director for the Tucson Audubon Society, designing urban environmental outreach… Read More
Type: Staff
Are local and sustainable foods the same thing? The response, in short, is not always. Applying the terms “local” and “sustainable” synonymously and interchangeably can lead to false conclusions. As health care facilities strive to incorporate environmental best practices in their food service— and measure their success in this endeavor— accuracy and precision of language is of vital importance.
Time to Choose: Knowing the Difference Between “Local” and “Sustainable”
Apples may be grown nearby or chips processed in a regional plant but those apples may be produced with heavy pesticide use… Read More
Type: Press
“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
[Plant-Forward Future] Diets that embrace plant-based proteins are trending for both health and environmental reasons. One in four consumers is eating less meat and roughly half of younger consumers and one-third of older people already regularly choose plant-based foods instead of meat. In the National Restaurant Association’s 2020 “What’s Hot” survey, plant-based proteins landed at number 2 in its top ten list, and according to the association’s forecast in the Restaurant Industry 2030 report, it is expected that plant-based proteins will continue to grow in popularity over the next decade… Read More
Type: Basic page
“I don’t sell plant-based, I sell delicious looking and tasting food that just happens to be plant-based.”
– Dan Henroid, University of California San Francisco Medical Center
Dan Henroid knows that his competition is fierce. Just steps away from his University of California San Francisco Medical Center campus are dozens of eateries that the hospital’s staff and visitors could patronize.
In order to stay on-trend and maintain their customer base, UCSF introduced plant-forward menu concepts, reducing animal proteins and increasing plant proteins. Being a savvy marketer, Dan, UCSF’s… Read More
Type: Press
“I don’t sell plant-based, I sell delicious looking and tasting food that just happens to be plant-based.”
– Dan Henroid, University of California San Francisco Medical Center
Dan Henroid knows that his competition is fierce. Just steps away from his University of California San Francisco Medical Center campus are dozens of eateries that the hospital’s staff and visitors could patronize.
In order to stay on-trend and maintain their customer base, UCSF introduced plant-forward menu concepts, reducing animal proteins and increasing plant proteins. Being a savvy marketer, Dan, UCSF’s… Read More
Type: Blog
Hans began his love for food when he was about 5 years old when he cooked his first omelet. Growing up in a household of two amazing parents who could make anything taste delicious, he learned all there is to know about food. One of his grandmothers was of Italian descent, and the other was Danish and a French-trained chef who taught him about the basis of culinary perfection. Hans started out working as a chef with inspiration from Mexican cuisine and followed that path for many years. He then grew into worldly cuisines and worked in restaurants all over New York City. He then went into… Read More
Type: Event Presenters
By Hillary Greenwood
Thanks to increasing demand for poultry raised without routine antibiotics, cost reductions and improved availability have made it easier for hospitals to add more sustainably-raised chicken to their menus.
Health systems in the Practice Greenhealth and Health Care Without Harm network are purchasing up to 60 percent of their meat and poultry with these attributes.
Through purchasing, the health sector is looking to mitigate broader public health effects of the industrialized meat system.
“If you want to address food-borne illnesses, the underlying production practices… Read More
Type: Press
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.