Healthy Foods in Health Care Roundtable
Presented by Oregon Center for Environmental Health and Health Care Without Harm. Participants will have the opportunity to interact with other health care institutions and discuss strategies to incorporate sustainable and nutritious food purchasing at their facilities.
Nov 14, 2008
from 10:00 am to 02:30 pm
|Where||Portland, OR - OHSU|
|Contact Name||Emma Sirois|
|Contact Phone||(503) 233-1510 x202|
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As places of healing, hospitals have a natural incentive to provide food that is healthy for people and the environment in which we live. Food supply can be met in a variety of ways which have implications in terms of nutrition, disease risk, public health, environmental health, social and economic well being. These are linked in a complex ways. From the way food is grown, to the way it’s packaged, shipped, consumed and discarded; hospitals' food purchasing decisions can play an important role, both directly and indirectly, in human and ecological health.
Presentations will include:
- Sustainable Meat, Poultry and Seafood – Issues, Strategies and Resources
- Composting with Tour of OHSU Composting System
- Healthy Grab-and-Go with Tour of the “Its All Good” Store
- Facility Updates – Highlights, Successes and Challenges
- New Resources and Tools for Implementing Sustainable Food Procurement
Participants will have the opportunity to interact with other health care institutions and discuss strategies to incorporate sustainable and nutritious food purchasing at their facilities.
Who Should Attend?
Healthcare Food and Nutrition Managers
Hospital Purchasing Mangers
Healthcare Professionals interested in Sustainable Food
Roundtable Cost: $20 (Includes lunch of local, sustainable bounty)