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Your team will be strongest if it represents the interests of three important Cs: care, cafeteria, and community. As you move through this section, consider how care teams and clinical staff, cafeteria and food service teams, and the community – including patients, neighbors of your facility, and the local civic and business communities – can inform your process and outcomes.
Type: Basic page
Hospital food service often mirrors general societal food consumption patterns. However, the health mission and large purchasing power of hospitals make them excellent models and drivers for healthier food environments and systems. There is an emerging understanding that the “health” of a food choice is a combination of the nutritional benefits is provides, and the way in which that food was produced, transported and prepared.
Type: Resources
(Health Care Without Harm) This guidance brief provides an overview of the reporting categories on IRS Form 990 Schedule H, as well as some guidelines and “rules of thumb” for how to report community benefit support for a set of healthy food access initiatives discussed throughout this playbook.
These programs can be an effective component of community benefit implementation strategies to address priority community health needs including obesity, food insecurity, healthy food access, poor nutrition, and diet-related health conditions.
Type: Resources
Find out more about the Cool Food Pledge in a free, 30-minute information session.
Tuesday, February 22 at 1:00 p.m. ET (10:00 a.m. PT)
Over 40 Practice Greenhealth partners have committed to reducing their greenhouse gas emissions from food through plant-forward action. Learn what it takes to become a pledge signatory and give diners more of what they want while slashing food-related emissions, saving costs, and improving health. Join health care leaders in the growing movement to tackle the climate impact of food, and hear stories from hospitals and health systems already seeing results… Read More
Type: Press
Hillary Greenwood, National Procurement Director, Health Care Without Harm, Healthy Food in Health Care Program
2016 was a momentous year for addressing routine antibiotic use and animal welfare in broiler chicken production. While many commitments were made in 2015 and earlier, 2016 was the year when retail, fast food, and food management sectors manifested these promises in a variety of ways. Restaurants have made particularly good progress in sourcing the chicken they serve from farmers who do not use antibiotics. By 2017, all chicken sold at Chipotle, McDonald’s, Panera Bread, and Subway… Read More
Type: Press
A novel committee puts people experiencing food insecurity and professionals working to address food access on equal ground leading to innovative solutions.
Type: Basic page
(Health Care Without Harm) This brief provides an overview of secondary data sources to assess food access, food environments, and diet-related health needs commonly used in community health needs assessments (CHNAs), along with some less frequently utilized sources that may complement widely used measures.
The brief also discusses recommendations for collecting primary data on food-related health issues in low-income communities in order to better understand facilitators and obstacles to healthy eating and to develop targeted and effective implementation strategies.
Together with the… Read More
Type: Resources
Our waste tracker tool will help you to conduct a baseline audit and track progress going forward. Utilizing this tool, you will be able to track your food waste streams, determine the monetary value of what is wasted, and identify opportunities for reducing waste.
Type: Resources
A Practice Greenhealth Case Study
“If you can do something to reduce the waste, you’re doing the right thing for the environment, you’re saving money, and you’re doing something that’s socially responsible. It’s a win-win-win all the way around.” – Tom Thompson.
Gundersen Health Systems' baseline revealed they were throwing out an average of half a ton of food every week — approximately 24 tons every year.
They used a technology-enabled tracking system to weigh and track pre-consumer waste. The data helped them discover and implement strategies to reduce food waste.
The health system… Read More
Type: Resources
“I don’t sell plant-based, I sell delicious looking and tasting food that just happens to be plant-based." - Dan Henroid, University of California San Francisco Medical Center
The University of California San Francisco Medical Center is a signatory of the Cool Food Pledge, a new platform to help hospitals offer diners more of what they want while slashing food-related greenhouse gas emissions.
UC San Francisco is one of 64 signatories from health care.
Here are some thoughts from Dan Henroid, UC San Francisco's director of nutrition and food services:
Why have you focused on… Read More
Type: Resources
Join Practice Greenhealth
Practice Greenhealth is the health care sector’s go-to source for information, tools, data, resources, and expert technical support on sustainability initiatives that help hospitals and health systems meet their health, financial, and community goals.