Palo Alto, Calif. -- 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.
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:
“On behalf of everyone at Packard Children’s Hospital, we are thrilled to receive this recognition from Health Care Without Harm and the Healthy Food in Health Care program,” said Thomas Robinson, MD, MPH, director of the Center for Healthy Weight. “It’s an award that acknowledges years of effort, innovation and achievements by our Healthy Hospital team along with the tremendous support of our Hospital leaders and all of the staff at Packard Children's. Together, we are proud to commit our hospital to promote healthy nutrition for our patients, our staff, our community and our planet, and we look forward to even more success in the future.”
The Food, Climate, and Health Connection Award is being presented at CleanMed 2013, April 24-26 in Boston, MA.
About Stanford Children’s Health and Lucile Packard Children’s Hospital Stanford
Stanford Children’s Health, with Lucile Packard Children’s Hospital Stanford at its core, is an internationally recognized leader in world-class, nurturing care and extraordinary outcomes in every pediatric and obstetric specialty from the routine to rare, for every child and pregnant woman. Together with our Stanford Medicine physicians, nurses, and staff, we deliver this innovative care and research through partnerships, collaborations, outreach, specialty clinics and primary care practices at more than 100 locations in the U.S. western region. As a non-profit, we are committed to supporting our community – from caring for uninsured or underinsured kids, homeless teens and pregnant moms, to helping re-establish school nurse positions in local schools. Learn more about our full range of preeminent programs and network of care at stanfordchildrens.org, and on our Healthier, Happy Lives blog. Join us on Facebook, Twitter, LinkedIn, and YouTube.
Lucile Packard Children’s Hospital Stanford is the heart of Stanford Children’s Health, and is one of the nation’s top hospitals for the care of children and expectant mothers. For a decade, we have received the highest specialty rankings of any Northern California children’s hospital, according to U.S. News & World Report’s 2014-15 Best Children’s Hospitals survey, and are the only hospital in Northern California to receive the national 2013 Leapfrog Group Top Children’s Hospital award for quality and patient care safety. Discover more at stanfordchildrens.org.
About Health Care Without Harm
Health Care Without Harm is an international coalition of more than 430 organizations in 52 countries, working to transform the health care industry worldwide, without compromising patient safety or care, so that it is ecologically sustainable and no longer a source of harm to public health and the environment. For more information on HCWH, see www.noharm.org. HCWH’s Healthy Food in Health Care (HFHC) Program works with hospitals across the country to help improve the sustainability of their food services. To learn more about HCWH’s Healthy Food in Health Care Program visit: www.healthyfoodinhealthcare.org.