Hospitals can help reduce the negative health impacts generated by our conventional food system by transitioning 20% of total food purchases to meet verified criteria while incentivizing food producers and businesses that apply healthful production practices.
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This vetted list of criteria meets the definition of sustainable eggs for Health Care Without Harm and Practice Greenhealth.
(Health Care Without Harm) The toolkit includes a how-to guide for organizing the development and passage of a resolution in your facility, professional association or medical society as well as sample resolution templates.
This tool supports food service facilities in tracking their purchasing of healthy beverages, as part of their Healthy Beverage Programs.
This case study outlines Palomar Health's efforts to increase sustainable, local, and organic food purchases to serve more balanced menus.
Getting started guide to replacing sugar sweetened beverages with healthier alternatives
The critical first step in creating a Healthy Beverage Program in hospitals is performing an audit of beverage policies, practices, access points, and product selection currently in place.
Dartmouth-Hitchcock Medical Center has expanded its network of New England vendors to provide greens, baked goods, eggs, meat, and dairy to customers.
This is a case study about Bronson Healthcare's goal to source 70 percent of their food locally.
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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.