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Healthy Food in Health Care Webinar Series

Balanced Menus - Meat Reduction and Sustainable Meat Procurement for Health Care

A webinar from Health Care Without Harm and the Healthier Hospitals Initiative

Recorded: November 8, 2012

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Topic

Hospitals and healthcare systems across the country are reducing their meat procurement to align with national dietary recommendations, reduce costs and purchase sustainably-raised meats, and decrease their carbon footprint.  Health Care Without Harm’s (HCWH) Balanced Menus Challenge sets a goal of 20% meat reduction over 1-3 years, and provides recipes and tracking tools specific to the healthcare audience.

This webinar will address the public health implications of excessive meat consumption, explore the financial benefits of reducing meat on hospital menus, and provide real world examples of how hospitals are meeting or exceeding the goals of the Balanced Menus Challenge. Participants will learn about resources offered by HCWH to implement their meat reduction efforts, and the tracking tools available through the Healthier Hospitals Initiative (HHI).  This webinar will also present the findings of the first national survey of hospitals who have taken the Balanced Menus Challenge.

Michael Greger, MD, Director of Public Health and Animal Agriculture of the Humane Society, will speak on the public health and ecological benefits of reducing our national meat consumption. Holly Emmons, MPA, RD, LD, Food Service Manager at Union Hospital of Cecil County,will explain how Union Hospital exceeded the goals of the Balanced Menus Challenge, while increasing local and sustainable meat purchasing.  Kathy Pryor, Washington State Healthy Food in Health Care Program Manager and national co-leader of the Balanced Menus Challenge for HCWH, will moderate.

Learning Objectives

• The ecological and public health implications of current meat consumption
• The health and financial benefits of reducing meat portions
• Strategies hospitals use to reduce meat procurement
• How hospitals have invested the cost savings from reducing meat on their menus into local and sustainable meat purchasing
• How HCWH’s tools and resources can support hospital menu and procurement changes
• How hospitals can track their progress in implementing meat reduction and sustainable meat purchasing through the tracking tools available from the Healthier Hospitals Initiative (HHI)