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Webinars

Topic

Hospitals and healthcare systems across the country are reducing their meat procurement to align with national dietary recommendations, reduce costs and purchase sustainably-raised meats, and decrease their carbon footprint.  Health Care Without Harm’s (HCWH) Balanced Menus Challenge sets a goal of 20% meat reduction over 1-3 years, and provides recipes and tracking tools specific to the healthcare audience.

This webinar will address the public health implications of excessive meat consumption, explore the financial benefits of reducing meat on hospital menus, and provide real world examples of how hospitals are meeting or exceeding the goals of the Balanced Menus Challenge. Participants will learn about resources offered by HCWH to implement their meat reduction efforts, and the tracking tools available through the Healthier Hospitals Initiative (HHI).  This webinar will also present the findings of the first national survey of hospitals who have taken the Balanced Menus Challenge.

Michael Greger, MD, Director of Public Health and Animal Agriculture of the Humane Society, will speak on the public health and ecological benefits of reducing our national meat consumption. Holly Emmons, MPA, RD, LD, Food Service Manager at Union Hospital of Cecil County,will explain how Union Hospital exceeded the goals of the Balanced Menus Challenge, while increasing local and sustainable meat purchasing.  Kathy Pryor, Washington State Healthy Food in Health Care Program Manager and national co-leader of the Balanced Menus Challenge for HCWH, will moderate.

This is the third of three webinars in a series by the Healthy Food in Health Care program of HCWH, in collaboration with the HHI.  Details about our first two webinars are available on our website.

Objectives

  • The ecological and public health implications of current meat consumption
  • The health and financial benefits of reducing meat portions
  • Strategies hospitals use to reduce meat procurement
  • How hospitals have invested the cost savings from reducing meat on their menus into local and sustainable meat purchasing
  • How HCWH’s tools and resources can support hospital menu and procurement changes
  • How hospitals can track their progress in implementing meat reduction and sustainable meat purchasing through the tracking tools available from the Healthier Hospitals Initiative (HHI

Presenters

Michael Greger, MD, Director of Public Health and Animal Agriculture of the Humane Society
mgreger@humanesociety.org
Michael Greger, founding member of the American College of Lifestyle Medicine, is a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues.  He has lectured at the Conference on World Affairs, testified before Congress, and was invited as an expert witness in the defense of Oprah Winfrey in the infamous "meat defamation" trial. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. Currently Dr. Greger serves as the Director of Public Health and Animal Agriculture at The Humane Society of the United States. Hundreds of his nutrition videos are freely available at NutritionFacts.org, with a new video uploaded every day.

 

Holly Emmons, MPA, RD, LD, Food Service Manager at Union Hospital of Cecil County in Elkton, Maryland
hemmons@uhcc.com
Holly Emmons, MPA, RD, LD, is the Food Service Manager at Union Hospital of Cecil County in Elkton, Maryland, and is the co-chair of the Union Hospital Green Health Initiative. Union Hospital was the first hospitals in Maryland and one of the first in the country to sign the Balanced Menus Challenge by Health Care Without Harm.  Emmons has over 25 years of experience in health care food service management and nine years in restaurant management. She is a registered dietitian and a member of the Hunger and Environmental Nutrition (HEN) Dietetic Practice Group of the Academy of Nutrition and Dietetics. Emmons is currently serving as the co-convener of the Food Leadership Council through Maryland Hospitals for a Healthy Environment (MDH2E).

Kathy Pryor, MA, Washington Healthy Food in Health Care Program, Health Care Without Harm, Program Manager, Washington Physicians for Social Responsibility
kathy@wpsr.org
Kathy Pryor, MA, has worked on the Washington Healthy Food in Health Care Program since 2008, and is Health Care Without Harm's national co-leader of the Balanced Menus Challenge.  Prior to working with Washington Physicians for Social Responsibility, she worked with the Washington Toxics Coalition and Food & Water Watch. Kathy regularly conducts workshops and trainings for healthcare audiences, and is currently serving as the Education Chair for the Washington state chapter of the Association for Healthcare Foodservice (AHF). She has a MA in Environment & Community with a focus in Local & Sustainable Food Systems from Antioch University Seattle. Her first children’s book, “Sylvia’s Spinach”, is being published this fall.

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