Food Series: Making the Case for Green Meals Every Day
Recorded On: 10/22/2015
Healthcare facilities can make a profound difference to our health and our environment through the choices made in menuing, serving and purchasing food.
Join Arlin Wasserman and Marc Zammit of Changing Tastes to learn how to make the business case for serving green meals, meals that are better for our health and the health of our planet. Learn about the operational and financial benefits that come from offering patients, visitors and employees more sustainable menus, recipes and dishes every day.
- Be able to articulate the 'triple bottom line' for greening your healthcare menus.
- Recognize how to use customer perceptions and insights to help your bottom line.
- Learn some practical menu strategies that can be applied to healthcare patient and retail environments.
- Learn examples of how to promote greener menus in your facility.
Arlin Waserman, Partner, Changing Tastes
Arlin Wasserman is a partner at Changing Tastes, founding our company in 2003. He is also a fellow at the Aspen Institute and a past recipient of a Food and Society Policy Fellowship, awarded by the W. K. Kellogg Foundation. Arlin holds masters degrees in Natural Resource Sciences and Public Health and has served as an advisor on agriculture, trade and development issues to both the US Department of Agriculture and the European Union Parliament. From 2007 until 2012, Arlin served as Vice President of Sustainability at Sodexo, the world's leading institutional food service provider, leading it's efforts to develop and implement its first sustainability strategy encompassing both environment and public health concerns.
Marc Zammit, Partner, Changing Tastest
Marc Zammit is a partner with Changing Tastes. Until recently, he served as Vice President of Corporate Sustainability Initiatives at Compass Group North America, overseeing the development and implementation of their national sustainability platform including all food purchasing and product development programs. Prior to this role, as Director of Culinary Development at Bon Appétit Management Company, he was pivotal in shaping their emergence as the industry leader in food-related social responsibility. His area of expertise in the sustainability arena is centered on building operational and marketing strategies that are anchored in consumer environmental, health and ethical values and can be adapted to a variety of food service business models. More recently, his efforts to engage the industry in climate change related issues is allowing him to emerge as an industry subject matter expert. Marc's culinary leadership at Compass included the development of innovative food concepts and campaigns with emphasis on authenticity, wellness and sustainability influenced menus.