Put it in writing

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I wrote a manual to spell out how we should be purchasing food to help us improve the health of our patients and employees. It is really more of a self-directing policy that guides all our food-purchasing decisions here. It has helped lead me to successfully transition a majority (50% last quarter) of my meat purchases from conventionally raised beef, pork and poultry to those raised with “reduced antibiotic use” as defined by Health Care Without Harm’s Healthy Food in Healthcare guidelines. My goal is to reach at least 60% this next fiscal year.