Food Services

Major shifts in the U.S. food system in the last century are having negative impacts on human and ecological health. Total farm acreage has declined, yet farm size has increased and is more focused on concentrated monocropping, which contributes to the decline in production of diverse food crops necessary to meet nutritional needs. This industrial food system initially contributed to higher yields. Today, productivity has declined and serious long-term impacts on human and environmental health have become apparent.

Routine use of antibiotics in animal agriculture, Pesticide drift, field dust, waste burning, toxic gases from degrading manure and diesel exhaust from transporting food long distances are all factors of food production that contribute to disease. By moving toward a healthier and more sustainable food system, health care can help reduce health problems associated with inadequate or inappropriate nutrition, antibiotic resistance, air and water contamination and global health issues such as climate change.

For in-depth information on the issue of food in health care, see Healthy Food in Health Care or the Healthy Food in Health Care Pledge.

June 30-July 1, 2009
MGM Grand Hotel, Detroit, Michigan
Call for Presentations