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Dartmouth-Hitchcock Medical Center’s Food and Nutrition Services (FNS) has been working to change its food offerings to more nutritious and locally sourced and sustainable meals since 2009. The FNS department has expanded its network of New England vendors to provide greens, baked goods, eggs, meat, and dairy to customers.
Type: Resources
The suggested environmental disclosure questions may be used in your RFI/RFP to help inform your purchasing decisions. These questions can be applied to cutlery; plates, bowls and cups (for hot and cold applications); take-out packaging (such as clamshells, boxes or containers with separate lids); and ancillary items such as lids, and straws). These questions would not pertain to other food service items such as paper napkins and paper towels.
Type: Resources
Every time you see a little yellow sign on a lawn indicating a chemical application has occurred and think to yourself the harmful effects will be gone in a few days, think again.
Type: Resources
(Health Care Without Harm) Hospitals can tackle food insecurity, obesity, and chronic disease while promoting healthy, local, and sustainable food systems. The “Delivering community benefit: Healthy food playbook” inspires and supports health professionals with resources to address diet-related community health needs.
Type: Resources
(Health Care Without Harm) This is a guide for food service staff to educate and incentivize around meat and poultry raised without routine antibiotics.
Your facility has made a commitment to antibiotic stewardship and is working towards the goal of reducing antibiotic misuse and overuse through foodservice procurement. As part of food services or administration at your hospital, you’re working hard to procure meat and poultry raised without routine antibiotics. You are also looking for ways to educate your patrons about why this issue is important—and on top of it all—sell plenty of… Read More
Type: Resources
(Health Care Without Harm) There are many opportunities for hospitals to improve patient safety, worker safety, and the overall health of communities and the environment via their food service operations. By implementing environmentally preferable purchasing and other operational and maintenance strategies in food service, hospitals can help to reduce patient, worker and community exposure to toxic chemicals, preserve the effectiveness of antibiotics for treatment of human disease, prevent air and water pollution, reduce waste, conserve natural resources and potentially save money over the… Read More
Type: Resources
Food should feed people, not landfills. Food waste not only contributes to climate change, but is a missed opportunity for addressing food insecurity in our communities.
Learn from Practice Greenhealth partners about the creative and comprehensive approaches they have used to reduce wasted food, and how doing so has saved money, reduced their climate impact, and supported hunger relief in their communities.
Type: Event
(Health Care Without Harm) This issue brief provides an introduction to bringing climate risks into the community health needs assessment process and identifying valuable climate co-benefits of new or existing food-related initiatives in the community benefit implementation strategy.
By aligning environmental stewardship activities at the hospital with community health activities, there is a tremendous opportunity to amplify impact.
Food is a natural touchpoint as it has easily understood health and environmental impacts.
Environmental stewardship leads at the hospital can often provide… Read More
Type: Resources
There are numerous ways that hospitals can provide community benefit support for healthy food access programs. This brief outlines nine common role categories — and on-the-ground examples — that hospitals are playing in support of these programs:
Provide grant support
Provide use of hospital facilities
Conduct food insecurity or health screening
Conduct nutrition, food, or cooking education
Provide staff or financial support for program evaluation
Provide staff support for grant writing or securing sustainable funding of community benefit initiatives
Manage or coordinate a program or… Read More
Type: Resources
Purchasers can take the following steps to source foods produced without the use of genetically engineered (GE) ingredients (also called “genetically modified” or “GMOs”).
Type: Resources
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