Sustainability Practices for Food Service Operations
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Transcript of Sustainability Practices for Food Service Operations
Sustainability Practices for Food Service Operations
Health Care Without Harm Healthy Food in Health Care Program
New England
Why Change the Hospital Food Environment?
Strategies to Improve the Hospital Food Environment
Effectively Integrating Local Foods into a Hospital Food
Service Operation
Keys to integrating local foods into an operation
Waldo County General Hospital
Employee engagement: Taste testing in cafeteria
Educating Community Members & Staff with TV Cooking Show!
Training staff; Gaining Buy-In
Building Staff Confidence in Scratch/Local Cooking Preparation
Doing a Farm Inspection with Sarah
Local Products We Purchase
Farmers
Using fresh Produce
Melinda, Brooke, Sheila
Employee taste testing of local products
Engaging Employees in the Healthy Changes
Promoting local foods in the cafeteria
Thank you!
Maine Hospital Association
What does hospital food mean to you?
Ditch the gray meat & gravy…
Why local?
How to use local…
When did we start?
Who do we use?
Who do we use?
Young’s Farm- Sedgwick,ME8 miles from BHMH
What can we do better?
Composting
Where Do We Start?
Compostable scraps are collected at individual work stations in the
kitchen
Many things that currently go here…..
Can now go here !!
Scraps are staged in the dish room during the day in the totes provided
The vendor picks up at our loading dock twice per week and transfers the
food scraps back to their facility
“Recipe”
End Result
Return on investment !
Cost
Steps to success
References