Going plant-centered for patients and planet
Includes a Live Event on 02/26/2019 at 12:00 PM (EST)
Food production is a significant contributor to climate change, accounting for nearly a quarter of global greenhouse gas (GHG) emissions. Animal-based foods account for two-thirds of agricultural GHG emissions and more than three-quarters of agricultural land use, while plant-based foods have much lower environmental impacts. As people strive to make more healthy and sustainable food choices, they are becoming increasingly interested in plant-centered foods. Health care facilities can meet this demand and elevate their climate change strategies by reducing animal-based foods and increasing plant-centered options. This webinar will introduce the Cool Food Pledge, a new platform to help hospitals, universities, businesses, and cities offer diners more of what they want while slashing food-related greenhouse gas emissions. Learn how to participate in the Cool Food Pledge and how committing can benefit a facility’s triple bottom line.
Gain insight on how:
Menu and food procurement choices affect the climate
Hospitals can achieve climate and health goals using the Cool Food Pledge
Plant-centered menus respond to consumer trends
Hospitals can participate in the Cool Food Pledge
Health Care Without Harm New England regional coordinator
John Stoddard, MS. is a New England Regional Coordinator for Health Care Without Harm’s Healthy Food in Health Care program. He works throughout New England on facilitating local and sustainable food procurement for health care institutions, with a specific focus on Connecticut and Massachusetts. In his role as Regional Coordinator, John works closely with Boston Medical Center, advising them on ways to increase their use of local and sustainable foods.
John began his career in the waste reduction field, working with institutions and municipalities to decrease their landfill bound waste. He is also a founder of Higher Ground Farm, Boston’s first rooftop farm located in the Seaport District of Boston. Higher Ground has been growing for 5 years, and sells fresh produce to restaurants and through a weekly farm stand. Higher Ground is managing the operations for BMC’s rooftop farm. John earned his Master of Science from Tufts University’s Friedman School of Nutrition specializing in the Agriculture, Food, and Environment program.
World Resources Institute food program associate
Richard Waite is an Associate in the Food Program of the World Resources Institute (WRI). He is an author of the World Resources Report: Creating a Sustainable Food Future, and works on two consumption-focused initiatives (Cool Food Pledge and Better Buying Lab) that bring together food providers, marketing and behavior change experts, and civil society partners to enable consumers to buy and eat more climate-friendly foods. Rich holds an M.A. in International Development Studies, with concentrations in Environment and Food Security, from The George Washington University’s Elliott School of International Affairs.
University of California San Francisco Medical Center department of nutrition and food services director
Dan Henroid is University of California San Francisco Medical Center department of nutrition and food services director and serves as sustainability officer. His operational responsibilities include all patient dining, retail food services, catering and conference services, culinary services, inpatient and outpatient nutrition services, and retail services.