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Webinars

{Past Event} - Going plant-centered for patients and planet

February 26, 2019 - 12:00 pm - February 26, 2019 - 1:00 pm -- Eastern Standard Time

Topic

Food production is a significant contributor to climate change, accounting for nearly a quarter of global greenhouse gas (GHG) emissions. Animal-based foods account for two-thirds of agricultural GHG emissions and more than three-quarters of agricultural land use, while plant-based foods have much lower environmental impacts. As people strive to make more healthy and sustainable food choices, they are becoming increasingly interested in plant-centered foods. Health care facilities can meet this demand and elevate their climate change strategies by reducing animal-based foods and increasing plant-centered options. This webinar will introduce the Cool Food Pledge, a new platform to help hospitals, universities, businesses, and cities offer diners more of what they want while slashing food-related greenhouse gas emissions. Learn how to participate in the Cool Food Pledge and how committing can benefit a facility’s triple bottom line.

Gain insight on how:
  • Menu and food procurement choices affect the climate
  • Hospitals can achieve climate and health goals using the Cool Food Pledge
  • Plant-centered menus respond to consumer trends
  • Hospitals can participate in the Cool Food Pledge

Presenters

John Stoddard
Health Care Without Harm New England regional coordinator
John Stoddard, MS. is a New England Regional Coordinator for Health Care Without Harm’s Healthy Food in Health Care program. He works throughout New England on facilitating local and sustainable food procurement for health care institutions, with a specific focus on Connecticut and Massachusetts. In his role as Regional Coordinator, John works closely with Boston Medical Center, advising them on ways to increase their use of local and sustainable foods.

John began his career in the waste reduction field, working with institutions and municipalities to decrease their landfill bound waste. He is also a founder of Higher Ground Farm, Boston’s first rooftop farm located in the Seaport District of Boston. Higher Ground has been growing for 5 years, and sells fresh produce to restaurants and through a weekly farm stand. Higher Ground is managing the operations for BMC’s rooftop farm. John earned his Master of Science from Tufts University’s Friedman School of Nutrition specializing in the Agriculture, Food, and Environment program.

Richard Waite
World Resources Institute food program associate
Richard Waite is a World Resources Institute (WRI) food program associate. He is a contributing author to the report “Creating a Sustainable Food Future” and also authored installments on shifting diets and aquaculture. He works on two consumption-focused initiatives (Better Buying Lab and Cool Food Pledge) that bring together food providers and experts in marketing and behavior change to enable consumers to buy and eat more sustainable foods. He previously was involved in WRI's Coastal Capital project focused on supporting better management of coastal ecosystems by quantifying their economic value.

Dan Henroid
University of California San Francisco Medical Center department of nutrition and food services director
Dan Henroid is University of California San Francisco Medical Center department of nutrition and food services director and serves as sustainability officer. His operational responsibilities include all patient dining, retail food services, catering and conference services, culinary services, inpatient and outpatient nutrition services, and retail services.

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