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[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 States—nearly 89… Read More
Type: Press
(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
“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 emissions and contributes to… 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
There are many strategies a hospital or health system can use to increase the availability of sustainably produced food options via existing supply channels and relationships. This document offers several strategies and resources to implement.
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
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
This resource includes the accepted certifications and label claims by product category for an organization to meet the food purchasing standards.
Type: Resources
We asked 11 hospital food champions what plant-forward means to them. Hear their thoughts on shaping a #PlantForwardFuture and check out 32 resources for chefs and food service pros.
Nina Curtis, Adventist Health
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Shawn Desjardins, Concord Hospital
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Neil Reese, Davis Hospital and Medical Center
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Michael Bacha, Emory University Hospital
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Dana… Read More
Type: Press
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