Every day millions of people consume food from hospital trays and dining facilities. What if more dishes on offer were appealing, healthy, and helped fight climate change?
Food production is a significant contributor to climate change, accounting for nearly a quarter of global greenhouse gas (GHG) emissions. But not all foods have equal impacts. Producing animal based foods accounts for two-thirds of agricultural GHG emissions and more than three-quarters of agricultural land use, while plant-based foods generally have lower environmental impacts. As people strive to make more healthy and sustainable food choices, they are becoming increasingly interested in plant-based foods. Health care foodservice and dining facilities are a perfect place to put your sustainability strategy into action while engaging employees and customers and reflecting evolving dietary preferences.
In this workshop participants will gather compelling facts from experts to make the case to administration, patients, and staff the social, environmental and human health imperative to move to plant-centered menus. Through a flash talk series, participants will learn about exciting initiatives including the Cool Food Pledge, a new platform to help companies, universities, hospitals, and cities offer diners more of what they want while slashing food-related greenhouse gas emissions. Through a series of flash talks a variety of strategies will be shared from procurement planning, culinary creativity, marketing, and promotional strategies to improve acceptance and excitement for plant-centered eating. Participants will go to work digging deeper into these strategies with peers and experts to overcome possible barriers in their own facility. To cap off the session, participants will join together in the expo hall to view a series of culinary demonstrations and celebrate how delicious plant-centered eating can be.