6 Challenges of Healthier Hospitals Initiative

Staff writer
March 31, 2014
Boston Globe
Green guidelines
Hospitals that join the Healthier Hospitals Initiative agree to take on at least three of these six challenges:
Healthier foods Those who prepare hospital food for patients, visitors, and staff will decrease their purchase of beef, pork, poultry, and deli meats by 20 percent. Hospital staff will increase the availability of healthy beverages — water, diet drinks, fruit juice — so they comprise 80 percent of beverage purchases within three years. They will also increase the purchase of local and sustainable food each year by 20 percent.
Leaner energy Hospital agrees to reduce greenhouse gas emissions by decreasing the amount of energy used by 3 to 10 percent, or the facility agrees to maintain any energy-efficient “energy star” rating that it already has.
Less waste Hospital reduces medical waste to 10 percent of total waste, recycles at least 15 percent of trash produced, or implements a construction and demolition debris recycling program for major renovations and new construction.