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Topic

Current methods of food production, processing, packaging and distribution in the U.S. have negatively impacted human health and the environment. Health care providers have the power to counter these trends by purchasing more environmentally-sustainable foods and by serving healthier meals and beverages to patients, employees, visitors and the communities they serve.

Join Helen Wirth of Stanford University Medical Center to learn how to achieve benchmarks beyond the Healthier Hospitals Food Challenge by creating an internal team and setting annual goals, engaging your food business suppliers and collaborating with other partners.

Learning Objectives

  • Learn more about the revisions, both updates and refinement of inclusions and exclusions, of the Healthier Food Challenge of the Healthier Hospitals program.
  • Understand the thresholds required for Practice Greenhealth Environmental Excellence Awards program for Less Meat, Better Meat and Local and Sustainable Food Purchasing.
  • Learn who to engage internally to efficiently make the transition while establishing goals and annual measures for a successful program
  • Learn best practices for working with your food suppliers and food service management companies to source and track your purchases.
  • Learn examples of how to promote the healthier, sustainable food changes in your hospital.

Presenter

Helen Wirth, Administrative Director, Hospitality, Stanford Health Care

Helen Wirth hails from our nation's capital and has been with Stanford since 2013. Helen has been in food services management and hospitality her entire career, starting with her formal education as a Registered Dietitian. She has served in academic medical centers, community hospitals, and also founded a successful retail food business. Helen partners with Jesse Ziff Cool of Flea Street to lead the Stanford Health Care food transformation initiative. Promoting clean and sensible food options, the initiative is transforming the food experience for the Stanford Community - patients, staff and visitors alike. The program is committed to fresh, simple, unprocessed, antibiotic/hormone free meats & dairy, sustainable seafood, support of local farms, increased vegetarian offerings, and consumer education.

 

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