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Anchors in Action alliance recently released a framework aimed at helping hospitals, schools, universities, and municipal governments identify vendors and community partners for increasing values-aligned food procurement. The framework served as the catalyst for our updated Healthy Food in Health Care standards, which offer guidance, tools, and resources to help hospitals and health systems reduce their climate impact by engaging peers and other stakeholders across the value chain.
Read our blog for more on this multi-sector aligned vision to improve and promote values-based food procurement… Read More
Type: Press
(Health Care Without Harm) This brief contains recommendations to assist community benefit staff and community partners in conducting program evaluation for healthy food access programs. It contains guidance for evaluation planning and links out to validated, frequently used surveys and data collection tools to bolster support for programs nationally and develop a common set of indicators, measures, and methods.
Type: Resources
Hospital workers experience an 8.6 percent higher burden of illnesses such as diabetes, congestive heart failure, hypertension, and obesity than the general U.S. workforce. Although patient meals are carefully calibrated for their nutritional profile and tailored for specific diets, food and beverages sold in hospital retail settings are often out of line with dietary recommendations. There are several possible reasons for this: a perceived consumer preference for salt, fat, and sugar, the low cost and revenue-generating capabilities of unhealthy foods, and a desire to serve “comfort foods”… Read More
Type: Resources
Nancy is passionate about empowering individuals and communities, and ensuring equity to improve quality of life. She is an appointed member of the Philadelphia Food Policy Advisory Council and a member of the board of directors for the Philadelphia Coalition Against Hunger. She is also an adjunct professor at Delaware Valley University, where she teaches food security and food sovereignty.
Type: Staff
Antibiotic resistance directly impacts patient care in the hospital setting as an increasing number of hospital-acquired infections are now caused by highly resistant bacteria. This threat is growing in healthcare due to the widespread use of antibiotics, much of which is given needlessly and non-therapeutically to animals intended for food. University of Washington Medical Center is trying to reduce overall antibiotic use by choosing food raised without the use of antibiotics.
Type: Resources
This resource provides a policy template for establishing and approving a reprocessing and remanufacturing program of single-use or disposable medical devices in accordance with the U.S. Food and Drug Administration (FDA), the Joint Commission on Accreditation of Healthcare Organizations (JCAHO), and other federal, state and local agencies. It outlines definitions, requirements, and policy components with the goal of ensuring safe and quality patient care while helping the environment and using scarce resources optimally.
Type: Resources
The support of health care administrators is needed to link the healing mission of hospitals to the purchasing and serving of sustainably produced food that is healthy for patients, staff, and guests. These purchasing patterns will help to transform the food system at large into a system that supports human health, environmental stewardship, and social justice for farm workers
The current food system in the United States contributes to common and costly diet-related diseases including heart disease, obesity, and diabetes. Without action by the health care sector, the prevalence of these… Read More
Type: Resources
A list of vendors of compostable or recyclable food service ware and bags.
Type: Resources
Blog posted by the Healthy Food Team of Practice Greenhealth and Health Care Without Harm
To celebrate Food Day in 2016, Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health to support the sourcing of sustainable products and creation of healthy meals with recipes and resources.
With more than 70 participants from California to Massachusetts, Wisconsin to Florida and the places in between such as Wyoming and Colorado, hospitals answered the call to source and serve… Read More
Type: Press
Health care institutions throughout the country recognize the urgent need to reduce rates of obesity and chronic illness as well as their associated health care costs.
Sugar-sweetened beverages (SSBs) contribute to the increased prevalence of obesity and associated chronic diseases that go along with weight gain. The production, consumption, and waste associated with sugar-sweetened and bottled beverages have numerous negative environmental consequences.
A better option for hydration and quenching thirst is water and in the United States, tap water has been proven to be just as safe, or… Read More
Type: Basic page
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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.