Kendra Klein: Health Care and Sustainable Food in California

Thursday, January 30, 2014 (All day)





Health Care and Sustainable Food in California: A New Report from Health Food in Health Care


Kendra Klein
Senior Program Associate
Physicians for Social Responsibility

Jack Henderson
Healthy Food in Health Care Fellow
Retired Associate Director
Food and Nutrition Services, UC San Francisco Medical Center 

Barbara Hamilton
Sustainability Manager
Palomar Health 


As places of health and healing, hospitals are well positioned to provide food that promotes the well-being of both people and the environment. California hospitals are leading the way by committing to sustainable foods like pesticide-free produce; antibiotic-free meats; and local, seasonal meals for patients, staff, and visitors. 

One-quarter of hospitals across California participate in the Healthy Food in Health Care Program,* which harnesses the purchasing power and expertise of the health care sector to advance a sustainable food system.

Please join us to learn details about the many ways these 127 facilities are revolutionizing food service. Out of 85 facilities that responded to our 2013 survey:

  • 91% purchase local and/or sustainable foods and beverages
  • 78% have a meat reduction and sustainable meat procurement program
  • 78% have a healthy, sustainable beverages program 

Hear about successes and challenges from participating hospitals, and learn about the innovative Hospital Leadership Team model that unites hospitals' purchasing power and knowledge to create positive food system change. 


For more information contact

Sapna Thottathil
Senior Program Associate, SF Bay Area Physicians for Social Responsibility 

*Healthy Food in Health Care is a national program of Health Care Without Harm.
In California, the program is coordinated by San Francisco Bay Area Physicians for Social Responsibility.

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