Climate Change

Promoting the Balanced Menus Challenge: Less Meat, Better Meat

Reducing meat served in hospitals not only reduces greenhouse gas emissions associated with livestock ranching and processing, it poses health benefits. According to the Johns Hopkins Center for a Livable Future studies, the regular consumption of meat and high-fat dairy products increases the risk of chronic diseases, especially heart disease, stroke and some cancers, the leading causes of death in the U.S.

The Balanced Menus Challenge invites hospitals around the country to commit to a 20% reduction in meat purchasing over a 12 month period of time. Dozens of hospitals around the country have successfully participated in the Challenge. For more information and to join the Balanced Menus Challenge, click here.