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Setting goals for less meat

  • Food
  • Food Service
  • Food and Beverage Purchasing
Reducing meat on patient menus, in cafeterias, and modeling plant-forward whole food choices supports human and environmental health.  Reporting meat purchases by category allow for the calculation of Greenhouse Gas emissions generated by meat purchasing. Climate change affects health and health care delivery, and hospitals are dealing with the impacts today. Reducing GHG emissions protects the…

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