This case study outlines Palomar Health's efforts to increase sustainable, local, and organic food purchases to serve more balanced menus.
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Questions to ask suppliers and to take into consideration when making purchasing decisions about non-dairy beverages.
Questions to ask suppliers and to take into consideration when making purchasing decisions about infant formula
Questions to ask suppliers and to take into consideration when making purchasing decisions about fresh, canned, and frozen produce.
Use one or more of the suggested environmental disclosure questions in your RFI/RFP to help inform your purchasing decisions around processed food.
Questions to ask suppliers and to take into consideration when making purchasing decisions about oils and shortenings.
Hospitals must begin to transform the types of food they offer in all settings to address the health of patients, staff, visitors, and their communities. Retail food environments are a highly visible starting place.
This guide will help you develop and implement a sustainable food and beverage labeling program, a hospital or health system-wide
education program, and Increase sales of healthy, sustainable foods.
Dartmouth-Hitchcock Medical Center has expanded its network of New England vendors to provide greens, baked goods, eggs, meat, and dairy to customers.
“No longer is the food ‘waste,’ but a resource that has multiple potential beneficial uses.” - Allison Egan, HealthPartners
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