Taking a Bite out of Climate Change

Maybe it’s the change of seasons, or the fact that Thanksgiving is right around the corner, but I decided to focus October’s column on one of my favorite topics: Food! October is also the start of the annual Health Care Culinary Contest designed to promote more plant-forward meals being served at hospitals and healthcare facilities. The reason is simple:  serving such meals to patients and employees can lower the risk of heart disease, type 2 diabetes, and obesity. Plant-forward diets are also good for the environment by reducing the consumption of red meat, which requires far more energy to produce than plant-based food sources. And finally, as we discuss in this column, it’s an area where supply chain can play an important role in delivering value for people and the planet. 

The Health Care Culinary Contest is sponsored by Healthcare without Harm, Practice Greenhealth and Menus of Change. Each year, healthcare system chefs from across the country enter plant-forward recipes that they have served in their facilities. In such recipes, legumes, whole grains, local and seasonal vegetables, and other plant-based foods make up the majority of the meal. You can find out more about the contest, including how to enter (now through November 30), and view prior award-winning recipes at us.noharm.org. 

In the meantime, here are some things you can do as a supply chain leader to reduce food-related carbon emissions in your institution while also supporting the health and economic well-being of your local community. 

1. Minimize food waste and find alternatives to throwing excess food in landfills.
   • Start by tracking the causes of food waste, which can range from inefficient food preparation to buying, making, and/or serving too much food.
   • Reduce the amount of food waste going to landfills by donating leftover edible food to local food banks and other community organizations and composting non-edible food.
2. Seek out local, sustainable, and equitable food sources in your community.
   • By purchasing locally, especially from diverse businesses, you can support local job creation, which is one of the most powerful ways to reduce health inequities and improve health for at-risk populations. 
   • Purchasing local food sources also reduces the carbon emissions associated with food distribution and minimizes supply continuity risks.
3. Collaborate with those responsible for food purchasing decisions in your institution. 
   • Whether it’s an in-house food and nutrition services director, an outsourced food service company, or a combination of both, make sure the executive chef in charge and those making sourcing decisions know about the culinary contest and the online resources referenced above. 

Bottom line: Make sure the CFO knows about the economic benefits of these activities. For example:

• Beyond lowering initial acquisition costs for food, reducing the amount of waste can lower the amount spent on its removal. 
• Better nutrition can support improved outcomes and lower the risks and costs associated with patient care.
• Supporting local, diverse businesses and ensuring healthier food choices for patients and employees are factors that bond rating agencies may consider when evaluating how a health system addresses ESG (environmental, social, and governance). Better bond ratings can lower the cost of capital, help with employee recruitment and retention, and support joint ventures.