Tools and resources

HealthPartners: Composting and animal feeding to reduce food waste

• Food
• Case Study
• HealthPartners
• food waste
• Waste
• Toolkit

A Practice Greenhealth Case Study “Organics recycling and food waste diversion remain very important to us, and we are slowly but surely working to expand both the number of facilities with organics recycling and the types of materials that can be recycled.” – Allison Egan, HealthPartners Sustainability Consultant HealthPartners wanted to reduce sending organic waste to the landfill. They…

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Get started guide: Healthy food and beverage environments

• Guide
• Sustainable food service operations
• Food

Hospital food service often mirrors general societal food consumption patterns.  However, the health mission and large purchasing power of hospitals make them excellent models and drivers for healthier food environments and systems. There is an emerging understanding that the “health” of a food choice is a combination of the nutritional benefits is provides, and the way in which that food was…

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Johns Hopkins Hospital: Balanced menus

[Plant-Forward Future] Given that meat is often the most expensive product category for hospital food service departments, Johns Hopkins Hospital adopted a “less meat, better meat” strategy, first reducing by 15% the amount of meat they purchased overall in 2014 and then investing in purchasing healthier, more sustainably-produced meat products.

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Purchasing processed food

• Food
• Purchasing
• Local and sustainable purchasing
• Sustainable procurement

Use one or more of the suggested environmental disclosure questions in your RFI/RFP to help inform your purchasing decisions around processed food.

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Food Purchasing Tools: Infant Formula

• Food
• Purchasing
• Guide

Use these suggested environmental considerations in your RFP’s or RFI’s as a way to evaluate supplier responses or guide decisions in the purchasing process.  

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