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Health Care Culinary Contest: Complete Official Rules

Please note:

  • All participants must work for a health care institution
  • Only one recipe per facility please. Submission of multiple recipes will result in disqualification

Three steps to participate

  1. Create a qualifying recipe
     
  2. Feature your recipe - Participate in one or both of the included social media opportunities (Food Day, Oct. 24 and/or Antibiotic Awareness Week, Nov. 13-17) to share pictures and details of your recipe.
     
  3. Submit complete recipe and additional details by Nov. 30
    1. Basic Information
    2. Complete recipe
    3. Photos
    4. Sourcing details
    5. Agree to sharing terms and conditions
    6. Complete post contest survey

1. Create a qualifying recipe

Qualifying recipes follow the “Less Meat, Better Meat” philosophy and meet the following criteria:

  1. Your meal can be plant-based (vegetarian or vegan) or use a less-meat strategy such as blended meat or meat as a condiment (1.5 oz or less per meal).
    Reference the Menus Of Change Protein Flip guidance and Health Care Without Harm’s Redefining Protein Purchasing Considerations for ideas.
  2. If you choose to include meat, it must be raised without the routine use of nontherapeutic antibiotics.
  3. If you choose to include seafood, it must be a wild sourced variety.

Disqualifications

  • Inclusion of processed meat (The World Health Organization recently designated processed meat as a carcinogen and the American Medical Association passed a policy to urge hospitals to eliminate it from their menus.)
  • Use of processed plant protein “meat analogs” e g. “fake bacon,” soy meat crumbles. (see our Redefining Protein report for a distillation of the current science on the benefits of whole protein compared to process meat analogs)  
  • Submission of incomplete recipe
  • More than one recipe per facility
     

2. Feature your recipe - Choose one or both promotion options

Promotion option #1: Celebrate Food Day (Oct. 24)

  1. Plan your meal
    - Prepare and serve your contest recipe
     
  2. Cook, serve, and celebrate
    - Feature your recipe on patient and/or retail menus on or before Oct. 24
     
  3. Spread the joy
    - Share your organization's excitement about offering less meat, better meat options on twitter or another social media outlet with a photo of the feature dish on Oct. 24

Promotion option #2: Participate in Antibiotic Awareness Week (Nov. 13-17)

  1. Plan your meal
    - Prepare and serve your contest recipe
     
  2. Cook, serve, and celebrate
    - Feature your recipe on patient and/or retail menus on or before Antibiotic Awareness Week (Nov. 13-17)
     
  3. Spread the joy
    Share your organization's excitement about offering less meat, better meat options on twitter or another social media outlet with a photo of the feature dish. Consider promoting on one of the days corresponding to your recipe:
  • Nov. 13 - Antibiotic Awareness Week Day 1 - Beef recipe
  • Nov. 14 - Antibiotic Awareness Week Day 2 - Turkey recipe
  • Nov. 15 - Antibiotic Awareness Week Day 3 - Plant-based recipe
  • Nov. 16 - Antibiotic Awareness Week Day 4 - Wild Seafood recipe
  • Nov. 17 - Antibiotic Awareness Week Day 5 - Pork recipe
     

    3. Submit complete recipe and additional details by Nov. 30

    1. Include your basic information

    • Respondant
      • Name
      • Email
      • Title
      • Phone
    • Chef or recipe creator (if different than respondent)
      • Name
      • Email
      • [Optional] Chef bio
    • Facility
    • System (if applicable)
    • City
    • State
    • [Optional] Twitter, Facebook and other social media handles
    • [Optional] Clinician Sponsor:  This is a physician, pharmacist, nurse, or other allied health professional who agrees to participate in the event by assisting with promotion and education. Points will be awarded for participants who secure a clinician sponsor.
      • Name
      • Credentials
      • Email

      2. Submit your complete recipe which must include:

      • Ingredients
      • Measurements
      • Detailed step-by-step procedures for:
        • Preparation
        • Cooking
        • Serving
        • Equipment and specific serving utensil(s).
      • Serving/Scale
        • Portion sizes(s) for single serving.
        • Total recipe yield (measured or weighed)
        • Pans size, number of pans (if more than one), weight or measure in a pan
      • Nutrition portfolio. See official scoring rubric for additional details. 
      • If recipe contains sustainably-produced meat (i.e. “Better Meat”) provide details (i.e. sourcing story)
        • claims/certifications
        • local
        • farm or brand name

      3. Submit photo(s) 
      Check out these pro tips on taking mouth-watering food photos.

      • Original photo - At least one photo (more are encouraged). It must be high-resolution and an original photo taken during the course of the contest. Suggestions:
        • Photo of chef and the meal
        • Photo of the meal
        • Photo of people enjoying the meal such as the clinician sponsor

      4. Submit sourcing details

      • Submit sourcing information for ingredients that meet the Sustainable Foods Definition Checklist for local or sustainably sourced.  See the official scoring rubric for additional scoring details.
        • Ingredient description (i.e ground pork, monkfish, grass fed stew meat, green pepper)
        • farm or brand name
        • claims/certifications
        • local

      5. Agree to sharing terms and conditions

        1. Your stories, photos, quotes, etc. may be featured in part or in full on the Health Care Without Harm and Practice Greenhealth websites, in blogs, on social media and in other promotional materials associated with the Health Care Culinary Contest. Credit will be given to contributors.

      6. Complete Post Contest Survey

       

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