Lucile Packard Children's Hospital at Stanford has been honored with the "Food, Climate, Health Connection Award" from the Health Care Without Harm (HCWH) Healthy Food in Health Care (HFHC) program. The award is one of four Sustainable Food Awards given this year to recognize significant achievement as well as leadership in health care food service.
“It is increasingly important that the world recognize the link between our food system, climate change and human health, and take steps to reduce our environmental footprint”
The Food, Climate, Health Connection Award recognizes facilities which are taking significant steps toward reducing their climate footprint. By serving foods that are produced and distributed in ways that reduce resource and energy consumption as well as taking other operational steps, health care food service operations can play an influential role in decreasing the food system impacts on climate change. Applicants are awarded points based on levels of achievement in the following areas: reduction of the amount of meat and poultry purchased; prioritizing purchase of food and beverages that are produced without use of fossil-fuel based fertilizers and pesticides; waste prevention, donation and composting; and energy and water conservation.
"It is increasingly important that the world recognize the link between our food system, climate change and human health, and take steps to reduce our environmental footprint," said Gary Cohen, president and founder, Health Care Without Harm. "Packard Children's has demonstrated an overall excellence in understanding this connection, and is engaging their hospitals food service department as part of the solution."
The hospital was recognized for the following activities: