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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… 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
The suggested environmental disclosure questions may be used in your RFI/RFP to help inform your purchasing decisions. These questions can be applied to cutlery; plates, bowls and cups (for hot and cold applications); take-out packaging (such as clamshells, boxes or containers with separate lids); and ancillary items such as lids, and straws). These questions would not pertain to other food service items such as paper napkins and paper towels.
Type: Resources
(Health Care Without Harm) There are many opportunities for hospitals to improve patient safety, worker safety, and the overall health of communities and the environment via their food service operations. By implementing environmentally preferable purchasing and other operational and maintenance strategies in food service, hospitals can help to reduce patient, worker and community exposure to toxic chemicals, preserve the effectiveness of antibiotics for treatment of human disease, prevent air and water pollution, reduce waste, conserve natural resources and potentially save money over the… Read More
Type: Resources
(Health Care Without Harm) This issue brief provides an introduction to bringing climate risks into the community health needs assessment process and identifying valuable climate co-benefits of new or existing food-related initiatives in the community benefit implementation strategy.
By aligning environmental stewardship activities at the hospital with community health activities, there is a tremendous opportunity to amplify impact.
Food is a natural touchpoint as it has easily understood health and environmental impacts.
Environmental stewardship leads at the hospital can often… Read More
Type: Resources
(Health Care Without Harm) Hospitals can tackle food insecurity, obesity, and chronic disease while promoting healthy, local, and sustainable food systems. The “Delivering community benefit: Healthy food playbook” inspires and supports health professionals with resources to address diet-related community health needs.
Type: Resources
[Chicago, IL, October 16, 2024] — The U.S. Food Waste Pact, a national voluntary agreement focused on reducing food waste in the U.S. through pre-competitive collaboration and data sharing, announced today that Health Care Without Harm, which works to make health care institutions around the world more sustainable, has become its latest signatory. This marks an important opportunity for the U.S. Food Waste Pact to extend its reach to hospitals across the U.S., which can generate nearly 290k tons of food waste per year.
In the United States, 38% of food produced in the United… Read More
Type: Press
“Our team shared information with staff about not only what we were doing but why. If you want buy-in from the people preparing and serving the items you’ve created, they need to be a part of it and support it. Frontline staff represent everything you’re trying to showcase. Without their support, you will lose momentum, and your patients and customers will not see the importance of the changes being made.”
– Jill Martin, senior director of food and nutrition services.
KEY TAKEAWAYS
Food production accounts for approximately 25% of global greenhouse… Read More
Type: Basic page
Purchasers can take the following steps to source foods produced without the use of genetically engineered (GE) ingredients (also called “genetically modified” or “GMOs”).
Type: Resources
With its position in the community, 4,400 employees, and over 2 million meals prepared per year, Palomar Health has a significant opportunity to make a positive impact on human health and the environment by serving more sustainable, local, and organic produce. This case study highlights this California health system's efforts to leverage the supply chain, collaborate with other hospitals, educate and engage to create a healthier food system.
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.
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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.