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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
This resource provides a policy template for establishing and approving a reprocessing and remanufacturing program of single-use or disposable medical devices in accordance with the U.S. Food and Drug Administration (FDA), the Joint Commission on Accreditation of Healthcare Organizations (JCAHO), and other federal, state and local agencies. It outlines definitions, requirements, and policy components with the goal of ensuring safe and quality patient care while helping the environment and using scarce resources optimally.
Type: Resources
Every time you see a little yellow sign on a lawn indicating a chemical application has occurred and think to yourself the harmful effects will be gone in a few days, think again.
Type: Resources
Health care institutions throughout the country recognize the urgent need to reduce rates of obesity and chronic illness as well as their associated health care costs.
Sugar-sweetened beverages (SSBs) contribute to the increased prevalence of obesity and associated chronic diseases that go along with weight gain. The production, consumption, and waste associated with sugar-sweetened and bottled beverages have numerous negative environmental consequences.
A better option for hydration and quenching thirst is water and in the United States, tap water has been proven to be just as safe, or… Read More
Type: Basic page
(Health Care Without Harm) This is a guide for food service staff to educate and incentivize around meat and poultry raised without routine antibiotics.
Your facility has made a commitment to antibiotic stewardship and is working towards the goal of reducing antibiotic misuse and overuse through foodservice procurement. As part of food services or administration at your hospital, you’re working hard to procure meat and poultry raised without routine antibiotics. You are also looking for ways to educate your patrons about why this issue is important—and on top of it all—sell plenty of… Read More
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
(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 provide… Read More
Type: Resources
Amber brings over 15 years of experience working on food, climate, and health issues. In her current role, she works to improve health equity through sustainable food systems development. In previous roles, Amber gained valuable perspective working at hospitals, community-based organizations, a public health department, and a medical school. She is a registered dietitian and received her master's degree in food policy and applied nutrition from the Tufts University Friedman School of Nutrition.
Type: Staff
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.
Type: Event
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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.