Three tips for transforming hospital food into something more sustainable

UCSF Medical Center foodservice department shares ways it has lessened its environmental impact.

SAN FRANCISCO—The University of California, San Francisco (UCSF) is world renowned for its cutting-edge research and medical care. It is also a leader in sustainability, modeling healthy, sustainable food choices for patients, staff and visitors. In the recent 2014 townhall (see minute 21.20), an attendee asked University of California Office of the President (UCOP) President Janet Napolitano about UCOP’s sustainable food initiative, advocating for a move away from an animal-based diet. She responded that while UC is not moving toward a total vegetation approach, campuses are adjusting their procurement process to buy food from smaller, organic growers. Napolitano commended UCSF for its sustainable food efforts, notably efforts to eliminate antibiotics from the meat it serves at UCSF Medical Center.

I had the opportunity to speak with Dan Henroid, the medical center’s director of nutrition and food services, to reflect on UCSF’s successes and challenges as it moves the needle on sustainable food. Based on our discussion, I offer the following three tips for other hospitals and institutions seeking to improve the sustainability of the food they serve:

  1. Reduce conventional meat consumption in order to purchase more sustainable meat;
  2. Collaborate to promote sustainable food practices; and
  3. Get your local team on board.

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources