Launch of Sustainable Food In Hospitals: a guide to inspire, empower and transform

Tuesday, 2 June, 2015

This Guide, authored by Karina Patricio, doctor and professor of public  health at the Faculty of Medicine of Botucatu, Brazil and former Centre of  Sustainable Healthcare intern, provides an examination of what sustainable food is and sets out what hospitals can do to transform their approach to food.  Case studies provide practical examples including that of Botucatu Hospital which uses food waste from the hospital kitchens to generate compost for an organic veg box scheme for hospital employees.Sustainable Food in Hospitals also includes chapters on the health impacts of climate change, an overview of sustainable healthcare and how health professionals can take action.  The report is available to download in English and Portuguese at: http://www.hcfmb.unesp.br/hospitais-verdes-e-saudaveis/#1429712420697-9-4