Sustainable food: a guide for hospitals – UK Department of Health 6 May 2009

Posted on May 7, 2009. Filed under: Environmental Health, Health Mgmt Policy Planning | Tags: |

from NHS Networks –   Sustainable food: a guide for hospitals (pdf 2.48 MB)

“How hospitals can assure the sustainability of their food service provision

This guide describes why the sustainability of food is important, provides guidance on what hospitals can do to improve the sustainability of the food they provide to patients, staff and visitors, and advises on how hospitals can assure the sustainability of their food service provision.

The guide provides practical guidance, signposting and uses case study examples to illustrate some of the initiatives currently being taken by the health sector. It highlights cross-governmental initiatives around public sector food and anticipates the forthcoming Healthier Food Mark, a voluntary assurance scheme for all public sector organisations that provide food.

The guidance it contains will help hospitals to respond to a range of government, departmental and third sector food policy and strategy initiatives relating to healthier, more sustainable food.

The guide is aimed primarily at catering and procurement staff, but will also be of use to facilities directors and commissioners when planning service developments.”

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