Packard Children’s Wins National Award for Connecting Food, Climate and Health
Award Honors Health Care Food Services That Reduce Climate Footprint
For Release: April 24, 2013Palo Alto, Calif. -- Lucile Packard Children’s Hospital at Stanford has been honored with the “Food, Climate, Health Connection Award” from the Health Care Without Harm (HCWH) Healthy Food in Health Care (HFHC) program. The award is one of four Sustainable Food Awards given this year to recognize significant achievement as well as leadership in health care food service.
The Food, Climate, Health Connection Award recognizes facilities which are taking significant steps toward reducing their climate footprint. By serving foods that are produced and distributed in ways that reduce resource and energy consumption as well as taking other operational steps, health care food service operations can play an influential role in decreasing the food system impacts on climate change. Applicants are awarded points based on levels of achievement in the following areas: reduction of the amount of meat and poultry purchased; prioritizing purchase of food and beverages that are produced without use of fossil-fuel based fertilizers and pesticides; waste prevention, donation and composting; and energy and water conservation.
“It is increasingly important that the world recognize the link between our food system, climate change and human health, and take steps to reduce our environmental footprint,” said Gary Cohen, president and founder, Health Care Without Harm. “Packard Children’s has demonstrated an overall excellence in understanding this connection, and is engaging their hospitals food service department as part of the solution.”
The hospital was recognized for the following activities:
- The Balanced Menus Challenge, offering at least one protein-balanced vegetarian or vegan menu option at each meal for patient and cafeteria food, and the cafeteria menu was meat-free one day per week throughout the year.
- Prioritization of the purchase of food and beverages that are produced without use of fossil-fuel based fertilizers and pesticides through written procurement and/or policies, while also including purchasing preference language in contracts, RFPs and RFIs.
- Under the facility’s energy and water conservation practices, equipment purchasing policies at the hospital:
- Prioritized “total cost of ownership” and “energy/water efficiency” instead of lowest initial purchase price
- Supported the purchase of Energy Star and/or WaterSense rated commercial foodservice - equipment
- Replaced all pre-rinse spray valves with low-flow alternatives
- Implemented demand-control ventilation systems
- Trained staff to turn appliances off when not in use
- Purchased energy-efficient light bulbs for cafeteria and non-public cafeteria areas.
The Food, Climate, and Health Connection Award is being presented at CleanMed 2013, April 24-26 in Boston, MA.
About Packard Children’s
Lucile Packard Children’s Hospital at Stanford is an internationally recognized 311-bed hospital, research center and leading regional medical network providing a full complement of services for the health of children and expectant mothers. In partnership with the Stanford University School of Medicine, our world-class doctors and nurses deliver innovative, family-centered care in every pediatric and obstetric specialty. Packard Children’s is annually ranked as one of the nation’s finest by U.S. News & World Report and the only Northern California children’s hospital with specialty programs ranked in the U.S. News Top 10. Learn more about the Packard Children’s Health Alliance at PCHA.org; explore our hospital expansion at growing.lpch.org; and find our full range of preeminent programs at lpch.org. Like us on Facebook, watch us on YouTube and follow us on Twitter.
About Health Care Without Harm
Health Care Without Harm is an international coalition of more than 430 organizations in 52 countries, working to transform the health care industry worldwide, without compromising patient safety or care, so that it is ecologically sustainable and no longer a source of harm to public health and the environment. For more information on HCWH, see www.noharm.org. HCWH’s Healthy Food in Health Care (HFHC) Program works with hospitals across the country to help improve the sustainability of their food services. To learn more about HCWH’s Healthy Food in Health Care Program visit: www.healthygoodinhealthcare.org.