In the face of ever-growing rates of diabetes (which affects more than 26 million Americans) and obesity (more than 68 percent of Americans are considered obese or overweight), it would make sense for hospitals to be sources of healthy food. But in many hospital cafeterias-and on the meal trays served to patients-there aren’t many healthy beverage and food options. Hospitals that recognize the undeniable link between nutrition and health are changing their ways. Many healthcare facilities maintain onsite organic gardens and host farmers markets. Locally grown meat, poultry and produce are beginning to show up in meals offered to patients and visitors. Food waste, which accounts for more than 20 percent of a hospital’s total waste volume, is also being addressed. In addition to offering healthier food in their own facilities, hospitals are helping communities create sustainable food systems (these are collaborative networks that integrate food production, processing, distribution, consumption's and waste management.)
Quick Links
- Provide reusable silverware in the cafeteria
- Prepare additional marketing materials to showcase Healthy Food Initiatives
- Remove all styrofoam from Food Service
- Secure more organic/antibiotic free beef
- Focus on improving metrics/data availability
- Bring sustainably grown, healthy produce to people in low-income communities
- Increase reduction in meat sold in retail outlets
- Increase spend on sustainable/local food
- Begin composting program - track solid waste removed from waste stream and total weight composted