WHEN offers educational programs to enrich and enhance sustainable food offerings.  Below are summaries of these events.

 

Sustainable Food Roundtable for Health Care 

November 2009

Presentations and discussions centered on sustainable purchasing practices, food production and disposal of food waste. 

Topics and Speakers included:
•  Sustainable Seafood Procurement, Dianne Moore, WHEN
•  Hospital Seafood Case Study, Fran Cassidy, Cooper University Hospital
•  Purchasing Biobased Serviceware, Marie Kulick, Institute For Agriculture & Trade Policy
•  Food Waste Hauling, Stefanie Feldman, Waste Management
•  Tour of Peninsula Compost Company, hosted by Nelson Widell and Brian Schaffer, Peninsula Compost Company, Wilmington, DE

This Roundtable is made possible with the support of the Claneil Foundation & Health Care Without Harm.  Thanks to our hosts Christiana Hospital & Christiana Care Health System, who also provided shuttle service. 

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Sustainable Food Round Table for Health Care 
April 2009

Presentations focused on sustainable purchasing, food production and disposal

Topics and Speakers included:
•  Green Guide for Health Care: Food Credits for Green Hospitals, Teresa Mendez-Quigley, WHEN
•  Balanced Menus Program, Dianne Moore, WHEN
•  Sustainably-raised, Grass-fed Beef, Martin & Linda Kleinschmit
•  Composting Food Waste, Nelson Widell, Peninsula Compost Company, LLC
•  The Leadership Team for Sustainable Food in Hospitals: The Leadership Team for Sustainable Food in Healthcare Members – Abington Memorial Hospital, Christiana Care Health System, Cooper University Hospital, Holy Redeemer Hospital & Medical Center, and Thomas Jefferson University Hospital

PDF of Recipe Booklet available at http://www.WHEN.org

This round table was made possible by a grant from the Claneil Foundation with support from Health Care Without Harm, and hosted by Holy Redeemer Hospital and Medical Center.
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Sustainable Food Roundtable for Health Care 
November 2008

Speakers addressed issues of climate change relating to food services, environmental threats to healthy aging and increasing fresh produce options such as through purchasing farm products, hosting farmers markets or CSAs and working with organic farmers.

Topics and Speakers included: 
•  Food & Climate Change: Opportunities for Action, Teresa Mendez-Quigley, WHEN
•  Procuring Locally and Organically: Accessing Farm Products, Dianne Moore, WHEN
•  Healthy Aging & Food: Ted Schettler, MD, Science and Environmental Health Network
•  Hospital Model: Onsite CSA & Chef’s Market, Lara Khouri and Caesar Desiato, CHOP
•  Fresh From the Farm: What Hospitals Need to Know, Amy Crystal, Lancaster Farm Fresh Cooperative 

This Roundtable was made possible through a grant from the Claneil Foundation and Health Care Without Harm.  Thank you also to our hosts the Children’s Hospital of Philadelphia.  

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Sustainable Food Roundtable for Health Care 
April 2008

WHEN’s 3rd Sustainable Food Round Table for Health Care built on previous programs that linked health and environmental exposures to inform healthcare facilities to purchase more sustainable foods as places of healing.

Topics and Speakers included: 
•  Green Hospitals Initiative; Opportunities for Food, Teresa Mendez-Quigley, WHEN
•  Cooking Up Biodiesel: From Fryer to Fuel, Jim Bricker and Brendan Steer, Waste Oil Recyclers
•  A Bounty of Goodness: Fresh From the Farm, Marilyn Anthony, PASA 
•  Responding to Special Dietary Needs, Rick Allebach, GoodEatz
•  Meats & Poultry: Avoiding Antibiotics, Arsenic and Artificial Hormones, Dianne Moore, WHEN

Thank you to our host Abington Memorial Hospital.  This Roundtable was made possible through a grant from the Claneil Foundation with support from Health Care Without Harm. 
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Sustainable Food Roundtable for Health Care 
November 2007 

A panel of the Healthy Food in Healthcare Pledge signers shared their efforts, plans for 2008, and insights into getting buy-in from throughout their hospitals.  Large institutional purchasers influence the food system by increasing demand for more sustainable foods that taste good, are healthy and benefit patients, employees, farmers and communities.

Topics and Speakers included:

•  Sustainable Healthcare, Teresa Mendez- Quigley, WHEN, 
•  Menu of Options, Dianne Moore, WHEN, 
•  Panel of Healthy Food in Health Care Pledge Signers - Shelley Chamberlain and Mary Grant, Thomas Jefferson University Hospital, Jennifer Ross, Abington Memorial Hospital, John Ward, Holy Redeemer Hospital & Medical Center
•  Farmers Markets & CSAs, Brian Lang, The Food Trust
•  Fair Trade, Julia Knott, Oké USA 
•  Food Composting, Walker Lunn, EnviRelation LLC

This round table was made possible by a grant from the Claneil Foundation with support from Health Care Without Harm, and hosted by Jefferson. 
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Sustainable Food Roundtable for Health Care 
March 2007

WHEN’s First Sustainable Food Round Table for Health Care introduced the concept of sustainable food to a broad audience of healthcare facilities.  Hospitals were educated about environmental exposures and food, given evidence-based data on key issues, and offered a myriad of options to engage in sustainable food purchasing.    

Topics and Speakers included: 
•  Overview of Sustainable Food, Teresa Mendez Quigley, WHEN 
•  Food Labeling, Dianne Moore, WHEN
•  Milk Without Synthetic Hormones, Rick North, Oregon Physicians for Social Responsibility 
•  Fryer Grease Recycling, Emily Bockian Landsburg, Philadelphia Fry-O-Diesel 
•  Food Composting, Kate Davenport, EnviRelation LLC 
•  Farm to Institution, Lindsay Gilmour, White Dog Café Foundation

This round table was made possible by grants from the Claneil Foundation and Health Care Without Harm. Mercy Health System and St. Agnes Continuing Care Center generously donated the location and food.  Food was also donated by Whole Foods Market.

 


For more information or to sign up to attend future events send an email through our Contact Us page and select Food Programs.