Description:

Hospitals across the country are breaking ranks with their traditional supply chains and seeking and purchasing meat and poultry products from producers who use antibiotics responsibly—if at all. However these forward thinking actions take work and often higher costs to protect public health. It is important to have hospital administrators and hospital eaters (staff, patients and visitors) on your side and supportive of these efforts. Join us to explore guidance on how to market and promote featured sustainable products (with a focus on meat raised without routine antibiotics) and message this this complex, but critical issue to your constituents. Learn from others who have had success and receive tips and tools for building your program.

	Kurt Roessler Director of Food and Nutrition Huggins Hospital Wolfeboro, New Hampshire
	Patti Oliver Director of Nutrition UCLA Health Los Angeles, California
	Hillary Bisnett National Procurement Director Health Care Without Harm Healthy Food in Health Care Program

Members: $0 / Non-Members: $0