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Center for a Livable Future

 

Healthy Food in Health Care

Center for a Livable Future in association with Health Care Without Harm and Maryland Hospitals for a Healthy Environment held a roundtable discussion on Healthy Foods in Healthcare on January 19.  Twenty-nine attendees from 21 area hospitals learned about the latest trends in healthy, sustainable foods in health care and about the national & local initiatives to support hospitals in providing these foods to patients, staff & visitors.

Overview- Health Care Without Harm & Maryland Hospitals for a Healthy Environmentpdf

Barbara Sattler, RN, DrPH, FAAN
Director and Associate Professor, Environmental Health Education Center, University of Maryland School of Nursing

An introduction to HCWH and MD H2E and their work with medical practitioners, hospitals, health systems and group purchasing organizations to implement ecologically sound and healthy alternatives to health care practices that pollute and contribute to disease. 

Getting Started on Healthy Food

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Marie Kulick, MSEL
Senior Policy Analyst, Institute for Agriculture and Trade Policy; Purchasing Coordinator, Health Care Without Harm

There are many options for hospitals interested in incorporating more local, sustainably produced foods into their operations. Participants will be provided with specific examples, as well as, an overview of the wide variety of tools and other resources that are available.

Case Study: VA Medical Center, Martinsburg, WV

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Barbara Hartman, MS, RD, LD
Chief of Nutrition and Food Service,Martinsburg VA Medical Center

This West Virginia hospital is taking a step-wise approach to serving more local and sustainably produced food. Initial steps have included sourcing more food from local farmers, tracking these purchases as part of a pilot, and using Earth Day as an opportunity to highlight local and organic food. Ms. Hartman will also discuss ways to educate and get buy-in from management

Ecological Health and Food Production

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David Wallinga, MD, MPH
Director, Food & Health Program, Institute for Agriculture and Trade Policy

Over the last 40 years food production, distribution and processing has changed dramatically. Participants will learn about current industrialized farming practices and resulting impacts on health and society. Antibiotic resistance, air, water and worker safety impacts will be some of the issues explored.