Search Results
Displaying results 61 - 70 of 345
A Practice Greenhealth Case Study
“If you can do something to reduce the waste, you’re doing the right thing for the environment, you’re saving money, and you’re doing something that’s socially responsible. It’s a win-win-win all the way around.” – Tom Thompson.
Gundersen Health Systems' baseline revealed they were throwing out an average of half a ton of food every week — approximately 24 tons every year.
They used a technology-enabled tracking system to weigh and track pre-consumer waste. The data helped them discover and implement strategies to reduce food waste.
The health system… Read More
Type: Resources
“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
The University of California San Francisco Medical Center 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.
UC San Francisco is one of 64 signatories from health care.
Here are some thoughts from Dan Henroid, UC San Francisco's director of nutrition and food services:
Why have you focused on… Read More
Type: Resources
Anchors in Action alliance recently released a framework aimed at helping hospitals, schools, universities, and municipal governments identify vendors and community partners for increasing values-aligned food procurement. The framework served as the catalyst for our updated Healthy Food in Health Care standards, which offer guidance, tools, and resources to help hospitals and health systems reduce their climate impact by engaging peers and other stakeholders across the value chain.
Read our blog for more on this multi-sector aligned vision to improve and promote values-based food procurement… Read More
Type: Press
(Health Care Without Harm) This brief contains recommendations to assist community benefit staff and community partners in conducting program evaluation for healthy food access programs. It contains guidance for evaluation planning and links out to validated, frequently used surveys and data collection tools to bolster support for programs nationally and develop a common set of indicators, measures, and methods.
Type: Resources
Hospital workers experience an 8.6 percent higher burden of illnesses such as diabetes, congestive heart failure, hypertension, and obesity than the general U.S. workforce. Although patient meals are carefully calibrated for their nutritional profile and tailored for specific diets, food and beverages sold in hospital retail settings are often out of line with dietary recommendations. There are several possible reasons for this: a perceived consumer preference for salt, fat, and sugar, the low cost and revenue-generating capabilities of unhealthy foods, and a desire to serve “comfort foods”… Read More
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
A list of vendors of compostable or recyclable food service ware and bags.
Type: Resources
The support of health care administrators is needed to link the healing mission of hospitals to the purchasing and serving of sustainably produced food that is healthy for patients, staff, and guests. These purchasing patterns will help to transform the food system at large into a system that supports human health, environmental stewardship, and social justice for farm workers
The current food system in the United States contributes to common and costly diet-related diseases including heart disease, obesity, and diabetes. Without action by the health care sector, the prevalence of these… Read More
Type: Resources
Blog posted by the Healthy Food Team of Practice Greenhealth and Health Care Without Harm
To celebrate Food Day in 2016, Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health to support the sourcing of sustainable products and creation of healthy meals with recipes and resources.
With more than 70 participants from California to Massachusetts, Wisconsin to Florida and the places in between such as Wyoming and Colorado, hospitals answered the call to source and serve… Read More
Type: Press
Dartmouth-Hitchcock Medical Center’s Food and Nutrition Services (FNS) has been working to change its food offerings to more nutritious and locally sourced and sustainable meals since 2009. The FNS department has expanded its network of New England vendors to provide greens, baked goods, eggs, meat, and dairy to customers.
Type: Resources
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.