Sustainable Success: Innovations in Hospital Food Services for a Healthier Planet


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

Learning Objectives

List three ways sustainability practices in hospital food service operations can positively impact environmental health

Identify three sustainability practices that can be implemented by nutrition and dietetics practitioners across organizational levels of hospital food service operations

Describe at least one potential solution to a possible challenge of implementing sustainability practices in hospital food service operations


Megan Aronson

Acting Chief, Nutrition and Food Service

Rocky Mountain Regional VA Medical Center

Jonathan Polley

Program Manager

UPMC Center for Sustainability


Amber Hansen

Regional Program Manager, Healthy Food in Health Care

Health Care Without Harm

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