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Climate co-benefits of healthy food access interventions

  • Community Benefit and Wellness
  • Food
  • Tool
(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…

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Tax reporting for healthy food access programs

  • Community Benefit and Wellness
  • Food
  • Tool
(Health Care Without Harm) This guidance brief provides an overview of the reporting categories on IRS Form 990 Schedule H, as well as some guidelines and “rules of thumb” for how to report community benefit support for a set of healthy food access initiatives discussed throughout this playbook.  These programs can be an effective component of community benefit implementation strategies to…

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Evaluating healthy food access interventions

  • Community Benefit and Wellness
  • Food
  • Tool
(Health Care Without Harm) This brief contains recommendations to assist community benefit staff and community partners in conducting program evaluation for healthy food access programs. It contains guidance for evaluation planning and links out to validated, frequently used surveys and data collection tools to bolster support for programs nationally and develop a common set of indicators,…

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Data sources to assess food access, environments, and behaviors

  • Community Benefit and Wellness
  • Food
  • Tool
(Health Care Without Harm) This brief provides an overview of secondary data sources to assess food access, food environments, and diet-related health needs commonly used in community health needs assessments (CHNAs), along with some less frequently utilized sources that may complement widely used measures.  The brief also discusses recommendations for collecting primary data on food-related…

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Engaging the community to understand food needs

  • Community Benefit and Wellness
  • Food
(Health Care Without Harm) Understanding the built, social, and economic environments in which community members make food decisions as well as the availability of resources to meet daily food needs is critical to effectively address rising rates of diet-related health conditions. Efforts to improve healthy food access and promote healthier community food environments can have a significant…

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Sustainable procurement digest

  • Sustainable procurement
  • Chemicals
  • Food
  • Energy
  • Buildings
  • Transportation
  • Waste
  • Water
  • Toolkit
This digest provides resources for purchasing sustainable products. Use the resources to identify environmental considerations for products and services, where to obtain more information, and the rationale for purchasing sustainably. Please contact the procurement team with any questions.  Sustainable procurement directory This resource provides Practice Greenhealth members with guidance on…

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Suggested Environmental Considerations for Dietary Plastic Kits

  • Food
The suggested environmental disclosure questions may be used in your RFI/RFP to help inform your purchasing decisions. Dietary plastic kits may include cutlery, straws, paper napkins and seasonings. However, not all of the questions are applicable for all products.

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Understanding labels: Sustainable eggs

  • Food
  • Purchasing
  • Food and Beverage Purchasing
This vetted list of criteria meets the definition of sustainable eggs for Health Care Without Harm and Practice Greenhealth.

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Understanding labels: Meat and poultry

  • Purchasing
  • Food
This vetted list of criteria and third-party certifications meets the definition of sustainable meat and poultry for Health Care Without Harm and Practice Greenhealth.

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Hackensack University Medical Center: Better meat case study

  • Hackensack University Medical Center
  • Case Study
  • Local and sustainable purchasing
  • Food
Hackensack University Medical Center’s annual food and beverage budget is $5 million with an estimated $1.5 million spend on meat and poultry. They serve more than 2.8 million meals annually. In only 18 months, Hackensack University Medical Center now leads the country in achieving a 98 percent benchmark of meat and poultry raised without routine antibiotics. Leadership is driving change through…

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