How to take climate action through plant-forward menus

In the more than eight years Dunne (he/him) has been the sustainability lead at Memorial Sloan Kettering Cancer Center, the institution has received seven consecutive Top 25 Environmental Excellence Awards from Practice Greenhealth for leadership in health care sustainability and over 50 sustainability-related industry awards. He currently serves on a multitude of national and international leadership cohorts, councils, and planning groups related to sustainability, climate action, sustainable sourcing, and other health care strategies. He previously worked as a consultant advancing sustainability, ESG strategies, and regulatory compliance efforts for global companies, nonprofits, and municipalities. Dunne earned a B.S. in environmental science and policy from Keene State College and a business certificate in project management from NYU. 

Boté (she/her) is responsible for the direction and leadership of food production for retail food venues, patient meal operations, and retail and catering services at three UW Health hospitals. She successfully leads change management projects – improving the variety and nutritional quality of foods, reducing costs while increasing revenues, and reinforcing the UW Health commitment to environmental sustainability throughout its operations. Boté and her team are keenly focused on using locally sourced products and sustainable practices to continuously improve the perception of what hospital food can be. She brings 22 years of culinary experience to her work.