Green Buckeye RN


HCWH: New “Toolkit” for Planning, Tracking and Benchmarking Your Healthy Food in Health Care Progress
June 1, 2011, 8:56 am
Filed under: News

The Healthy Food in Health Care Program announces the release of the Green Guide for Health Care Food Service Credits Toolkit. This new planning and benchmarking suite offers templates, tools and tracking sheets to support hospital food service departments in utilizing the Green Guide for Health Care (GGHC) Food Service Credits to plan, implement and track their progress towards achieving sustainable operations in their facilities. Utilization of the Toolkit will also enable hospitals to compile and share actual data on their sustainability-related food service achievements to the general public, media and other interested parties. The Toolkit and related resources can be found on the Planning and Benchmarking page of the Healthy Food in Health Care Website: http://www.noharm.org/us_canada/issues/food/planning.php

Included in the GGHC Food Service Credits Toolkit:
• Sustainable Food Service Status Report Tracking Sheet
• Sustainable Food Service Action Plan Template and Sample
• Sustainable Food Education & Promotion Tracking Sheet
• Local/Sustainable Food Procurement Tracking Sheet
• Non-Reusable Serviceware & Non-Serviceware Procurement Tracking Sheet
• Hospital Supported Agriculture / Food & Farm Linkages Tracking Sheet
• Food Service Waste Reduction Tracking Sheet
• Food Service Recycling Tracking Sheet
• Food Service Vendors Sustainability Achievement Tracking Sheet
• Sustainability Terms Sheet

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