HCWH Contributes to EU Strategy on Mercury

HCWH Europe participated in the consultation process of the review of the European strategy on mercury and called for the mercury export ban to be extended to the export of products containing mercury - including mercury medical devices. more 

Mercury-Free Health Care – Toward the Tipping Point

As the world’s governments begin negotiations to forge a mercury treaty, WHO and HCWH have issued a two-year progress report on the global Mercury-Free Health Care Initiative. more 

Phthalates Raising Concerns

Excerpt: "Chemical additives found in everything from nail polish to shower curtains to window blinds may be linked to various health problems. As The Graduate once predicted, plastics have become ubiquitous. Unfortunately a common chemical additive of this now-indispensable material, called phthalates, is raising some concerns. While recent research suggests that these chemicals may be dangerous to human health, a little knowledge can go a long way in helping to weigh the risks and make safe choices."  more 

Hospitals Adding Fresh, Organic Food to the Menu

Excerpt: "More hospitals in the U.S. are offering organic produce and hormone- and antibiotic-free meats and dairy foods in response to a trend toward healthier eating habits. Spurred by patient demand, concerns about setting a healthful example and a desire to make notoriously bad hospital food nutritious and appetizing, more hospitals are making strides in serving their patients fresh, organic and local produce alongside meats and dairy foods that are hormone- and antibiotic-free, as well as minimally processed."  more 

Healthy Hospitals, Healthy Planet, Healthy People: Addressing Climate Change in Health Care Settings

(Discussion Draft) This 32-page discussion draft produced by the World Health Organization and Health Care Without Harm says that the healthcare sector can lead the way against climate change. A radical overhaul of energy consumption in healthcare must take place if Europe is to meet a target of an 80% cut in carbon emissions by 2050. A new report by HCWH and the World Health Organization shows how the health sector can improve energy efficiency and adopt greener approaches to its services. more 

GGHC's Environmentally Preferable Purchasing: Food Credit Technical Briefing

(GGHC Food Service Credits 1 to 7) This 12-page document, also known as the GGHC v2.2 revised 2008 Food Service section, encourages healthy food purchasing for health care facilities in several ways: 1) adopting a sustainable food policy and plan; 2) educational outreach both to facility staff and the surrounding community; 3) local, sustainably produced food purchasing; 4) use of reusable and environmentally preferred non-reusable food service ware items; 5) support of local farms, farmers’ markets, and community supported agriculture; 6) food donation and waste reduction; 7) alignment of food vendor options with the facility’s healthy, sustainable food program. more