Health care facilities need to purchase food both for patients and health care workers. Facility staff can create menus and purchase foods which are lower in GHG emissions, support local economies, and are grown sustainably.
Thanks to Nourish for helping to create this page
An example of sustainable food management is purchasing less meat. However, when meat is purchased, it should be sourced from local farms which use regenerative agricultural practices. These actions can contribute to the health of patients and health care workers, reduce GHG emissions and support local jobs, and contribute to climate-related resilience. The amount of food wasted from health care facilities can be very high – upward of 50%. Identifying ways to reduce the food waste, and managing the food waste so it becomes a resource for growing more food, are sustainable practices.
Where does your facility buy their food from? How is the food stored or served?
Are you able to grow your own food or obtain food locally?
Does your cafeteria have plant-rich diet options?
Have food waste sources been identified and corrected where possible? Do you compost your food waste?