Food For Thought: Putting Healthcare Facilities On A Green Diet Saves Money, The Environment

Hillary Bisnett and Janet Howard
Fall 2015
Canadian Healthcare Facilities 

Healthcare facility managers are under constant pressure to tighten budgets and be as efficient as possible while meeting the hospital’s overall goal of providing excellent patient care. Despite these constraints, healthcare teams have made great strides in recent years to reduce energy and water consumption, and waste. One often-overlooked opportunity to further conserve, though, is in the hospital food service department. Even small changes in this area can have a positive impact on the environment and a hospital’s bottom line.