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Why Less Meat, Better Meat

The Less Meat, Better Meat approach is a two-tiered strategy for hospitals to reduce their meat and poultry purchases, and invest their cost savings in sustainable meat options.  

The reasons for implementing the Less Meat, Better Meat approach are profound and compelling:

  • Americans eat more than twice the global average for meat consumption. Hospital foodservice operations often mirror this trend.
  • By balancing hospital menus to favor less and better meat, hospitals can provide health, social, and environmental benefits that are consistent with prevention-based medicine.
  • Significant public and environmental health costs are associated with industrialized meat and poultry production and distribution, including antibiotic resistance, air and water contamination, and global climate change through methane and transportation emissions.
  • By providing nutritionally-appropriate portion sizes for patients, staff, and visitors they model healthy eating.
  • By supporting sustainable meat and poultry production through their purchasing they incentivize production practices that are better for farm communities, consumers, and the environment.

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