Hospitals urge peers to serve healthier food, reduce waste

Large hospital systems call on industry to be better enviornmental stewards.

April 4—Eleven of the nation’s largest hospitals systems –including Kaiser Permanente, HCA Healthcare, and Boston-based Partners HealthCare — today called on their industry to be better environmental stewards.

The Healthier Hospitals Initiative challenges hospitals to reduce energy use and waste, purchase environmentally friendlier products and serve healthier foods. The effort is as much about reducing health risks and environmental damage, as it is about lowering costs, officials said.

Organizers, who hope to have 2,000 hospitals participating by 2014, did not list specific goals such as units of energy saved, waste reduced or unhealthy food discarded in a press briefing Tuesday.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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