Purchasing: Success Stories and Strategies for Hospital Food Service

This webinar, part 3 of the How the Health Care Sector Can Help Prevent Antibiotic Overuse in Animal Agriculture: 2014 Webinar Series, focuses on hospital meat purchasing, and how over 160 hospitals in Health Care Without Harm’s network across the nation are buying less meat and/or more sustainable meat.

Dan Henroid, MS, RD, from the University of California at San Francisco (UCSF) Medical Center’s Nutrition and Food Services describes UCSF Medical Center’s efforts at finding and procuring meat that has not been produced with non-therapeutic antibiotics.

Charlotte Furman, MS, RD, in Food and Nutrition Services at the University of Washington Medical Center (UWMC) highlights UWMC’s recent sustainable pork and poultry purchasing policy.

Diana K. Rice, RD, staff dietitian of The Monday Campaigns’ Meatless Monday initiative talks about the health benefits of sustainable meat and how it is possible to meet nutrition requirements with reduced meat options. 

Objectives for this webinar include learning:

1) How hospital food service can source sustainable meat on contract.

2) Where to begin finding sources of sustainable meat while also saving money.

3) How to easily adapt menus when and if necessary.

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