Tools and resources

Bronson Healthcare: Serving local eggs

• Food
• Food and Beverage Purchasing
• Food Case Study
• Case Study
• Bronson Healthcare

Bronson Healthcare,the largest employer in southwest Michigan, serves nearly two million meals per year. Bronson Healthcare has a goal to source 70 percent of their food locally.

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Gundersen Health System: Tech-based measuring for food waste prevention

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

 A Practice Greenhealth Case Study “If you can do something to reduce the waste, you’re doing the right thing for the environment, you’re saving money, and you’re doing something that’s socially responsible. It’s a win-win-win all the way around.”  – Tom Thompson. Gundersen Health Systems' baseline revealed they were throwing out an average of half a ton of food every week — approximately 24…

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Gundersen Health System: Tech-based measuring for food waste prevention

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

 A Practice Greenhealth Case Study “If you can do something to reduce the waste, you’re doing the right thing for the environment, you’re saving money, and you’re doing something that’s socially responsible. It’s a win-win-win all the way around.”  – Tom Thompson. Gundersen Health Systems' baseline revealed they were throwing out an average of half a ton of food every week — approximately 24…

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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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Advocate Health Care: Introduction of antibiotic-free meat

• Food
• Antibiotics
• Exemplary Document
• Advocate Health Care
• Food Tool

Advocate Health Care provides a list of frequently asked questions and answers about phasing in antibiotic-free meat to their hospital as part of their environmental stewardship and antibiotic stewardship programs.  

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Dartmouth Hitchcock Medical Center: Local food procurement and provision

• Food
• Food and Beverage Purchasing
• Food Case Study
• Case Study
• Dartmouth Hitchcock Medical Center

Dartmouth-Hitchcock Medical Center’s Food and Nutrition Services (FNS) has been working to change its food offerings to more nutritious and locally sourced and sustainable meals since 2009. The FNS department has expanded its network of New England vendors to provide greens, baked goods, eggs, meat, and dairy to customers.

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10 ways to drink water model flyers and poster

• Food
• Exemplary Document
• Amery Hospital
• Poster

A better option for hydration and quenching thirst than sugar-sweetened beverages is water, and in the United States, tap water has been proven to be just as safe, or safer, than the bottled version.  This poster from Amery Hospital displays 10 ways to make drinking water more flavorful.   

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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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Advocate Health Care: Food resolution antibiotics

• Food
• Antimicrobial
• EPP
• Purchasing
• Advocate Health Care
• Exemplary Document

While Advocate has a robust antimicrobial stewardship program for prescribing practices, the organization continues to purchase meat, poultry, seafood and dairy products that are produced with large amounts of non-therapeutic antibiotics. Their goal is to adopt a system-wide food procurement policy that includes the preferential purchasing of meat, poultry, seafood, and dairy products produced…

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Creating healthy retail food environments in health care facilities

• Food
• Food Service

Hospital workers experience an 8.6 percent higher burden of illnesses such as diabetes, congestive heart failure, hypertension, and obesity than the general U.S. workforce. Although patient meals are carefully calibrated for their nutritional profile and tailored for specific diets, food and beverages sold in hospital retail settings are often out of line with dietary recommendations. There are…

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