Session Description

On average, Americans eat 33 percent more meat than is recommended by the USDA. This meat-heavy diet has negative environmental and public health impacts. Globally, livestock for meat and dairy production accounts for 18 percent of the world's greenhouse gases. In addition, approximately 80 percent of all of the antibiotics used in the U.S. are used in agriculture, primarily for meat production, which is contributing to a sharp increase in antibiotic resistant bacteria. Two important strategies that are part of the Balanced Menus program for health care facilities, "Less Meat and Better Meat", can help to offset both the climate impacts of meat production and the rise of antibiotic resistant bacteria. Balanced Menus asks hospitals to reduce their meat purchases by 20 percent, well within dietary recommendations, and utilize the cost savings to purchase more sustainably-raised meats. Hear real-life Balanced Menus strategies and ideas for implementation from Barbara Hamilton at Palomar Health, and the results of the Balanced Menus Challenge evaluation project conducted in participating Maryland hospitals.

Presenters

Tarah Ranke, MPH, Microbiologist (ASCP), University of Maryland, Baltimore | Barbara Hamilton, LEED Green Associate, LEED AP, System Sustainability Manager,

Palomar Health

Pricing

Member: $0   Non-member: $29