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In this latest report, Strategic procurement in European healthcare, we have compiled procurement…

Health care accounts for approximately 18% of the U.S. economy and is the only sector with healing as its core mission. Hospitals can use their purchasing power and expertise to support community health and wealth beyond the hospital walls through supporting healthy and sustainable food systems. Strengthen your local food economy and build resilienceAct nowLeveraging the power of procurement What you buy matters, your food purchasing decisions can transform the supply chain so that it reflects the values of health, equity, and environmental stewardship.Invest for community benefit Community benefit Investments are one pathway for nonprofit hospitals to address healthy food access and strengthen the food system. Learn how hospitals can battle hunger and disease with plants and accelerate best practices to promote healthy food access and healthier food systems.Anchored by health care: Strategies for health systems By focusing more on community engagement, health care...

The Health Care Culinary contest is back. It runs from Oct. 1 to Nov. 30.

This milestone expands the impact of the U.S. Food Waste Pact to Health Care Without Harm’s hospital…

Coolfood Pledge health care signatories are racing toward the finish line – and several hospitals…

Every year health care culinary professionals take their menus to new levels in creativity and flavor and compete to be crowned winner in the Health Care Culinary Contest.

Although reducing meat consumption is paramount, health care should prioritize high protein plant foods rather than meat alternative products due to their optimal nutritional and environmental benefits.

Protein bars, powders, veggie burgers, and imitation meat products have different health and environmental considerations depending on their ingredients, additives, and processing. This summary distills available research to inform decisions about these products’ potential as healthy meat alternatives.

The goal of the HealthForFood project is to reduce the use of antimicrobials in food production in the EU.

HCWH Europe coordinated the project Greening the Brussels healthcare sector – a collaboration with six hospitals in Brussels. The first phase of the project. was divided into two pillars: Build knowledge and capacity amongst healthcare workers on topics such as climate change, circular economy, and sustainable food. Work with six pilot hospitals to support them in developing sustainability action plans.

Contact: Gabriella AbruzzoHCWH Europe is partnering with the World Resources Institute (WRI) to bring their Coolfood Pledge to healthcare facilities across Europe. This collaboration aims to reduce the climate impact of the food served. Coolfood PledgeThe Coolfood Pledge helps dining facilities – from hotels and restaurants to universities, schools, hospitals, and workplace cafeterias – cut their food-related greenhouse gas (GHG) emissions by shifting towards more plant-rich diets.A quarter of all GHG emissions come from food production. By simply changing what we eat, we can make a difference to our climate.The Coolfood Pledge helps members:Pledge their support for a science-based reduction target for diet-related GHG emissionsCalculate the emissions from supplied foodDevelop the best plan to bring about changePromote their successThe collective ambition of all Coolfood Pledge signatories is to reduce GHG emissions...

The aim of the CAREFOOD project is to empower healthcare professionals and focus their advocacy efforts to end farming practices that develop and spread antimicrobial resistance (AMR).