Changing Times: How Seniors Can Create a Healthier Climate
WHEN developed the peer training program for the elderly to learn about the impacts of extreme weather on senior health. Seniors were then recruited to become peer educators to talk with other senior citizens on protecting their health, planning for extreme weather and reducing greenhouse gasses.
Materials developed:
- A short video with seniors talking about how weather affects them and with local experts providing guidance on protecting senior health.
- A training manual given to those seniors who signed up to talk to other seniors, along with the video. Seniors gave talks at senior housing, their own homes, senior centers.
- A handbook distributed to seniors with simple strategies to help during snow storms, heat waves or flooding events. It includes a handy Resource Checklist to prepare for emergencies during extreme weather events.
This Free handbook offers information on:
The Power of Three to Lessen Impacts
1. Maintain Temperatures
2. Eat Heart Healthy
3. Keep Active
Use the Triple A's to Prepare
1. Assess
2. Anticipate
3. Access
In Recognition of National Nutrition Month WHEN presents
Healthcare's Harvest: Seeding Sustainability
in Hospital Kitchens Recipe Collection
This collection of recipes offers hospitals, other healthcare facilities and institutions flavorful, sustainable and healthy meals. Building on WHEN’s previous sustainable food cook training, it is designed to offer organizations an opportunity to enhance their fare by using and creating seasonal, sustainable, and/or organic, menus.
Hospital food often raises images of red gelatin, microwaved bagels, and unidentifiable meat. Across the country, healthcare professionals and environmental and culinary experts are helping to redefine hospital food. Using our regional campaign as a foundation to work towards healthy, sustainable foods that taste great, WHEN offers hospitals and other entities a venue to learn about sustainability in the food system, demonstrate culinary skills, sample tasty fare, and take back tools to kitchens to offer up menus which benefit patients, employees, local communities, and the environment.
Recipes with photos and nutritional data feature Sustainable Poultry, Sustainable Seafood & Fish, and Tasty Vegetarian. Examples include: Pommery Mustard Chicken with Grilled Pear, Lentils and Spinach (gluten-free option), Sea Scallops on Singapore Noodles and Veggie Sliders on Whole Wheat Rolls.
Download here. View the Programs page and click on Food & Sustainability for more materials and tools.
