"Hospitals are beginning to seek systemic solutions for the systemic challenges that current policies and chronic diet-related disease have created." - Kim Bayer, Ann Arbor News
We love the idea of integrating local and organic foods into hospitals in striving to achieve a triple bottom line of sustainability - one that would provide "better patient care, improve population health, and reduce per capita cost" (Kim Bayer, freelance writer for The Ann Arbor News).
A Healthy Food in Healthcare Program has been initiated among hospitals participating in Michigan's Green Healthcare Conference. An admirably creative approach in getting healthier consumables to patients is a 'prescription for health' where prescriptions for fresh fruits and vegetables is written by a clinician and redeemable at farmers markets. Utilizing sustainable food systems as a preventive medicine is a perfect example of how innovative programs can further become a solution towards "protecting the health of patients, staff, and communities" (organizers of the Green Healthcare Conference).
To learn more about the Michigan Green Healthcare Conference and its focus on the triple bottom line click here.
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