In recent years, there has been a growing emphasis on sustainability within the hospital setting. This focus aims to enhance environmental and economic outcomes while strengthening regional food systems. Hospital food services play a crucial role in driving sustainability across every stage of the supply chain, including procurement, production, distribution, preparation, consumption, and waste management.

This session will focus on sustainable practices specifically tailored for hospital food services, addressing each stage of the supply chain. From simple, realistic changes that can be implemented by front line dietitians and dietetic technicians, to large-scale, multidisciplinary, strategic efforts, attendees will leave with applicable strategies to utilize in their departments and health systems.



Planned with the Committee for Lifelong Learning