Climate Change

According to the Intergovernmental Panel On Climate Change, warming of the climate system is now unequivocal, and evidence from all continents and most oceans shows that many natural systems are being affected by regional climate changes, particularly temperature increases.

Industrialized agriculture methods are fossil fuel intensive, and in the United States, the food system accounts for an estimated 19 percent of its fossil fuel consumption. We have created The Food and Climate Connection in Health Care Food Service as an overview on the impact of climate change on health and agriculture and how health care food service can work to reduce its climate footprint.

Health Care Food Service Climate Mitigation and Adaptation Strategies Include:

• Promote Balanced Menus
• Buy Local and Seasonal Foods
• Procure Organic or Sustainable Certified Foods
• Reduce Food Waste and Support Composting
• Eliminate Bottled Water
• Promote Energy Efficiency and Water Reduction

Promote Balanced Menus

Reducing meat and instituting menus that support plant-centered diets is the most important step hospitals can take to reduce the climate change impacts of their food offerings.  more

Buy Local and Seasonal Foods

Hospitals can reduce long-distance and energy intensive transport of foods by procuring local food, developing seasonal menus, and considering transport mode.  more

Procure Organic or Sustainable Certified Foods

According to the USDA-funded National Center for Appropriate Technology, growing research is showing that organic production systems are one of the most climate-friendly systems of food production. Incorporate sustainable food procurement strategies into food service.  more

Reduce Food Waste and Support Composting

A significant amount of food is unnecessarily wasted through overproduction and spoilage. Better planning and tracking can minimize food waste and its associated embodied energy. Composting diverts organic matter from landfills, reducing landfill methane emissions.  more

Eliminate Bottled Water

Bottled water is up to 2000 times more energy-intensive than tap water. Bottled water that requires long-distance transport is far more energy-intensive than bottled water produced and distributed locally. The annual consumption of bottled water in the U.S. requires the equivalent of between 32 and 54 million barrels of oil — roughly one-third of a percent of total U.S. primary energy consumption. Several U.S. cities and prominent employers have stopped providing bottled water at their facilities, urging tap water as a more energy efficient and generally less wasteful option. Hospitals might incorporate bottled water reduction or elimination decisions into their food-related climate change programs.  more

Promote Energy Efficiency and Water Reduction

Commercial kitchens are one of the highest energy consumers in buildings. Consider purchasing energy efficient and water saving equipment and appliances.  more