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Food should feed people, not landfills. Food waste not only contributes to climate change, but is a missed opportunity for addressing food insecurity in our communities.
Learn from Practice Greenhealth partners about the creative and comprehensive approaches they have used to reduce wasted food, and how doing so has saved money, reduced their climate impact, and supported hunger relief in their communities.
This event occurred as part of the Destination CleanMed 2024 series. For information about CleanMed, the premier national conference for leaders in health care sustainability, visit … Read More
Type: Event
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
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
A list of vendors of compostable or recyclable food service ware and bags.
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
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) 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
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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.