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Webinars

Topic

By incorporating a healthy beverages program into a broader sustainable food policy, health care facilities can play an important role in promoting food choices that are beneficial for the health of their communities and the environment.

The Healthy Food in Health Care program of Health Care Without Harm (HCWH) promotes the procurement and selling of healthy beverage options through its Healthy Beverages initiative.  This webinar will be an introduction to the Healthy Beverages initiative, the science behind it, and how hospitals are participating in Healthy Beverages.  Participants will also learn about tools and resources available to them to implement a Healthy Beverages program, and track their progress through the Healthier Hospitals Initiative (HHI).

Objectives

  • The environmental and health impacts of unhealthy beverage consumption
  • Why the issue of healthy beverages is one that hospitals should be concerned about
  • How hospitals are already implementing healthy beverage policies
  • How HCWH’s Healthy Beverages tools and resources can help health care facilities incorporate healthy beverages into their facilities, and how hospitals can track their progress in implementing healthy beverage policies through the Healthier Hospitals Initiative (HHI).

Presenters

Stacia Clinton, RD. LDN., Healthy Food in Health Care Program Coordinator, Health Care Without HarmStacia Clinton, RD. LDN. is a Healthy Food in Health Care Program Coordinator for the global non-profit organization Health Care Without Harm guiding local and sustainable institutional purchasing and program development for the six-state New England region.    Nationally she directs the organizations’ Healthy Beverage Program providing technical assistance to health care facilities in support of community health and obesity prevention.  She drives clinical advocacy and pertinent policy efforts to improve the food system through involvement with regionally-based and national organizations.  She brings her experience as a registered and licensed dietitian in the state of Massachusetts, serving as chair of The Academy of Nutrition and Dietetics’ Environmental Nutrition dietetic practice group.  She plays an active role in the Academy’s Antibiotic Resistance and Residue Workgroup.  In addition to this, Stacia has extensive experience in the field of food service and clinical nutrition management with past positions in small and large scale health care facilities.  She previously co-owned and directed a successful private practice based in Connecticut, Nutrition and Wellness Counseling LLC, with a focus on holistic nutrition care.   Stacia speaks nationally on topics of sustainable food systems and obesity prevention strategies.  Her commentary has been featured in publications such as Today’s Dietitian.  Stacia assisted in authoring numerous educational tools for the health care sector such as: The Food-Climate Relationship, The Balanced Menus Recipe Toolkit, and Hydrate for Health: A Call for Healthy Beverages in Health Care. 

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