Going plant-centered for patients and planet

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

John Stoddard

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.

Richard Waite

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.

Dan Henroid

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.


Webinar: Going plant-centered for patients and planet
Join the growing number of hospitals and health systems reducing their food-climate footprint through changes in their menus and the Cool Food Pledge. Live event: 02/26/2019 at 12:00 PM (EST) You must register to access.
Recording: Going plant-centered for patients and planet