Culinary Services: Making Strides in Sustainability
The UW Health Culinary Services department has worked tirelessly over the past two years to improve food quality and the sourcing of products used throughout University Hospital and American Family Children's Hospital.
Sustainable, healthy food has become a focus for organizations that employ their own culinary staff. That focus is even greater for hospitals and health care systems that hope to solidify the link between healthy food and positive population health outcomes.
As a member of Practice Greenhealth, a nationwide organization committed to sustainability in health care, UW Health is measuring its efforts against the most sustainable health systems in the nation. When it comes to purchasing local foods - produced within 150 miles of University Hospital - and sustainable foods* - UW Health's culinary department is ahead of the game.
With more than 50 percent of all meat served in the hospital being antibiotic free and more than 30 percent of all food being either locally or sustainably produced, UW Health is working hard to support the local economy and help combat antibiotic resistance.
* Sustainable foods are those that are free of antibiotics, hormones, pesticides and chemicals; source identified and local; third-party certified and/or USDA approved; and produced with protection of farm worker health and welfare in mind, through ecologically and environmentally sustainable practices (recycling, energy and waste practices)