Key Issues

These are the key issues being addressed by hospital food service programs around the country. They have been grouped to support those hospitals that are working to implement the Green Guide For Healthcare Food Service Credits.

• Sustainable Food Policy, Education and Promotion
• Food Nutrition and Healthy Vending
• Local, Sustainably-produced Food Purchasing
• Food Service Serviceware and Products
• Bottled Water
• Hospital-supported Agriculture
• Food Waste Management
• Contracted Food Vendors
• Climate Change

Sustainable Food Policy, Education and Promotion

Across the country hospitals are adopting food, marketing and educational policies and programs. These tools and resources help support GGHC FS Credits 1.1 Sustainable Food Policy and Plan and GGHC FS Credit 2 Sustainable Food Education and Promotion.  more

Food Nutrition and Healthy Vending

Tools, Case Studies and other resources on nutritional dense foods, whole grains, food additives, healthy vending and more. These tools and resources help support GGHC FS Credit 1.2 Food Nutrition.  more

Local, Sustainably-produced Food Purchasing

The purchasing power of hospitals is helping change product offerings. Education tools, purchasing policies, understanding ecolabels, food miles and more are offered. These help support and inform GGHC FS Credits 3.1, 3.2 and 3.3 Local, Sustainably Produced Food Purchasing.  more

Food Service Serviceware and Products

Composting, Biobased products are some of the many products explained. Find educational materials, case studies and purchasing polices to help support your food program. These tools and resources help support and inform GGHC FS Credits 4.1, 4.2 and 4.3 Reusable and Non-Reusable Products: Food Service Ware.  more

Bottled Water

While water is a healthy beverage, increasingly, commercial bottled water sales are supplanting public access to public water supplies, wasting precious resources and contributing to climate change. Purchasing policies, educational tools and programs and case studies of hospitals that have eliminated bottled water are included. These tools and resources help support and inform GGHC FS Credits 4.4 Bottled Water Elimination and Public Drinking Water Access.  more

Hospital-supported Agriculture

Healthcare providers are building linkages with their local community, through a variety of programs. Educational tools, case studies, purchasing policies and other links are provided. These tools and resources help support and inform GGHC FS Credits 5. Hospital Supported Agriculture: Food and Farm Linkages.  more

Food Waste Management

Food waste that is not beneficial reused is a recognized contributor to climate change. Cities across the country are now mandating food waste composting. Find educational and purchasing tools, case studies and links. These tools and resources help support and inform GGHC FS Credits 6.1 Food Waste Reduction, Donation and Composting and GGHC FS Credit 6.2 Food Service Recycling.  more

Contracted Food Vendors

Hospital food service contractors, onsite restaurants, coffee carts, catered food and healthcare conferences are inclusive of a healthcare's food vision. Find tools and case studies that support a healthy sustainable food vision. These tools and resources help support and inform GGHC FS Credits 7.1 and 7.2 Food Vendors.  more

Climate Change

The food supply chain is a significant contributor to climate change. This set of education tools, menu plans and case studies have been collected as comprehensive climate change mitigation toolkit.  more