The hospital sector has become a bigger player in the environmental and sustainability movement over the past several years, and according to a survey from Health Care Without Harm's Healthy Food in Health Care program, hospitals are ramping up their sustainable food purchasing and, overall, are promoting healthier food experiences.
HFHC surveyed 77 hospitals, ranging in bed size from 19 to 1,068, on measures they have taken for sustainable food policies and plans. The average respondent hospital had 321 beds and served 1,711 cafeteria meals per day, and the entire field spent $123.9 million on food and beverages in 2012.
Here are some major highlights from the survey:
• More than 80 percent of respondents said they have initiated some kind of "healthy beverage" program, which included reducing or eliminating sugary drinks and soda. About 70 percent said they are increasing use of tap water instead of bottled water as well.
• Almost half of all surveyed hospitals have adopted HFHC's balanced menu, which focuses on "less meat, better meat" to mitigate climate change, improve sustainable food practices and balance budgets. In addition, more than 20 percent of hospitals indicated they have eliminated genetically modified ingredients.
• Eight-two percent of respondents said they have purchased sustainable food and drinks, meaning most hospitals purchase their items from local farms, co-ops and other avenues.
• Although more than half of hospitals said local and sustainable foods increased their budget somewhat, 37 percent said that strategy did not affect their budget.
• Hospitals have increased their efforts to reduce food waste and conserve energy and water resources into their nutrition strategies. Forty-two percent have reduced food waste by simply tracking the waste, while 31 percent have reduced portion sizes. Sixty-eight percent of facilities said they use energy-efficient lighting, and 54 percent use energy- and water-efficient equipment.
HFHC surveyed 77 hospitals, ranging in bed size from 19 to 1,068, on measures they have taken for sustainable food policies and plans. The average respondent hospital had 321 beds and served 1,711 cafeteria meals per day, and the entire field spent $123.9 million on food and beverages in 2012.
Here are some major highlights from the survey:
• More than 80 percent of respondents said they have initiated some kind of "healthy beverage" program, which included reducing or eliminating sugary drinks and soda. About 70 percent said they are increasing use of tap water instead of bottled water as well.
• Almost half of all surveyed hospitals have adopted HFHC's balanced menu, which focuses on "less meat, better meat" to mitigate climate change, improve sustainable food practices and balance budgets. In addition, more than 20 percent of hospitals indicated they have eliminated genetically modified ingredients.
• Eight-two percent of respondents said they have purchased sustainable food and drinks, meaning most hospitals purchase their items from local farms, co-ops and other avenues.
• Although more than half of hospitals said local and sustainable foods increased their budget somewhat, 37 percent said that strategy did not affect their budget.
• Hospitals have increased their efforts to reduce food waste and conserve energy and water resources into their nutrition strategies. Forty-two percent have reduced food waste by simply tracking the waste, while 31 percent have reduced portion sizes. Sixty-eight percent of facilities said they use energy-efficient lighting, and 54 percent use energy- and water-efficient equipment.
More Articles on Hospital Strategies:
Hospitals Leading a Sustainable Charge: Q&A With Gary Cohen, Founder of the Healthier Hospitals Initiative
Healthier Hospital Initiative Challenges Lead to Lower Costs, Improved Patient Health
Managing Patient Health Through Nutrition: Q&A With Truman Medical Centers CEO John Bluford