Sustainable and healthy food in healthcare workshop

This workshop is sponsored by the EcoQUIP project (a project to improve the efficiency, quality, and environmental sustainability of healthcare through innovative procurement). The aims of this workshop is to discuss the challenges the European healthcare sector faces in implementing sustainable and healthy food policies, including the prevention and reduction of food waste at their facilities. 

To stimulate a constructive debate during the workshop, HCWH Europe has identified six challenges and areas for improvement in the healthcare sector, based on their pan-European survey carried out between 2014-2016: 

  • Fresh, seasonal, local, and organic food
  • Menu planning
  • Reduced reliance on meat based diets
  • Staff training and awareness raising
  • Ordering systems
  • Portion sizes and patient preferences

The workshop will begin with a discussion about the challenges and opportunities for the healthcare sector in sustainable food procurement and food waste reduction. We will then focus on recommendations for the healthcare sector, with presentations from hospital representatives and academics considered experts in this field. Finally, examples of best practice will be shared to inspire healthcare providers that have not yet started implementing a sustainable food policy at their institutions.  

Venue: Gentofte Hospital, Room: Mødelokale 1 (directions here)

Programme:

12:00 Participants meet at Gentofte Hospital

12:30 – 13:30 Lunch at the Gentofte Hospital canteen

13:30 – 13:40 Welcome & setting the scene

13:40 – 15:10 Sustainable and healthy food challenges and opportunities: examples from the healthcare sector

15:10 – 15:40 Coffee break and networking

15:40 - 17:10 Food waste challenges and opportunities: examples of food waste prevention and reduction methodologies in healthcare

17:10 - 17:30 Closing remarks and next steps

  • Grazia Cioci, Deputy Director, HCWH Europe, Belgium 

 

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