News Updates

HH News and Top Stories
  • Oct
    17
    2012

    Hospitals Leading a Sustainable Charge: Q&A With Gary Cohen, Founder of the Healthier Hospitals Initiative

    By: HHI Admin

    By Bob Herman
    Published October 17, 2012
    Becker's Hospital Review

    Hospitals and health systems have been viewed traditionally as environmental laggards due to their high usage of energy, contact with hazardous materials and role as large waste producers.

    However, their reputations have started to change significantly in the past several years thanks to new sustainability measures. For example, Gundersen Lutheran Health System in La Crosse, Wis., plans to be completely energy independent by 2014. Baptist Health South Florida in Coral Gables has undergone a "...

  • Oct
    12
    2012

    Boston Honors Health Care Without Harm With 2012 Mayoral Prize in Primary Care

    By: Eileen Secrest

    By Eileen Secrest
    Published October 12, 2012
    Health Care Without Harm Press Release

    Boston, MA — Health Care Without Harm (HCWH) has been presented with the 2012 Mayoral Prize for Innovations in Pulmonary Care from the city of Boston, MA. HCWH was honored for its work to foster healthier food and workplace environments in Boston area hospitals. The presentation was made on October 12 by Boston Mayor Thomas M. Menino, who was joined by Dr. Paula Johnson, chair of the board of the Boston Public Health Commission, to present awards to HCWH and two other recipients. Now in...

  • Oct
    12
    2012

    A New Prescription For the Local Food Movement

    By: HHI Admin

    By Kendra Klein
    Published October 12, 2012
    The Nation.

    At dawn, at the loading dock behind the kitchen at St. Joseph Mercy Hospital of Ann Arbor, Michigan, small lift loaders and handcarts trundle boxes from food trucks to storage rooms.  The perishables go straight to immense walk-in refrigerators packed with processed produce—buckets of cubed melons, bags of pre-washed lettuce, packages of onions diced by the quarter-, half-, and three-quarter inch.

    That St. Joe’s executive chef can peel open a three-pound bag of diced onions and dump it into the steel...

  • Sep
    26
    2012

    Future Impact of Environmental Scorecards, Hospital Global Purchasing Guidelines Revealed in New Report at 2012 CleanMed Europe Conference

    By: HHI Admin

    Johnson & Johnson Press Release
    Published September 16, 2012

    (3BL Media) New Brunswick, NJ - September 26, 2012 - At today’s 2012 CleanMed Europe Conference, a research study was showcased revealing that increased global demand for more sustainable health care is driving the creation of “greener” products and purchasing guidelines among health care institutions. It’s one of several key findings from a new white paper, commissioned by Johnson & Johnson, that was unveiled to more than 400 hospital procurement officials and health care industry leaders from more than 15...

  • Sep
    18
    2012

    You're Going to Need a New Lame Joke: Hospital Food Isn't Awful Anymore

    By: HHI Admin

    By Steve Holt
    Published September 18, 2012
    Take Part

    At Henry Ford West Bloomfield Hospital outside Detroit, the sick and their families, as well as hospital employees, dine on nutritious meals made from fresh produce like tomatoes, kale, eggplant, and strawberries. Everything is local…very local. The hospital grows most of its own food in a gleaming new, 1,500-square-foot hydroponic greenhouse.

    That’s not all. On Saturday, the hospital unveiled an educational center where everyone from patients to the public can come to learn about making healthy food choices....

  • Sep
    14
    2012

    Going green = lower costs

    By: HHI Admin

    By Kelsey Brimmer
    Published September 14, 2012
    Healthcare Finance News

    WASHINGTON  -  During a White House Council on Environmental Quality (CEQ) conversation in July, leaders in healthcare and policy discussed the Healthier Hospitals Initiative (HHI) to reduce the environmental footprint of hospitals, lower costs and improve overall patient health by way of including sustainability efforts and initiatives into their business models.

    HHI is a national campaign to implement a new approach to improving environmental health and sustainability in the healthcare...

  • Sep
    12
    2012

    Branding Sustainability in Healthcare

    By: Janet Brown

    By Janet Brown, EDAC
    Published September 12, 2012
    Healthcare Design

    What is a brand? More specifically, what is your brand? Your marketing might articulate a brand promise in its logo, tag line, advertising, and other endeavors.

    But the promise, the essence of the brand, is delivered person to person. Every interaction by every employee, physician, and volunteer across the continuum of care is the fulfillment (or not) of your brand promise.

    The sum of all these interactions is the lasting impression, and the perception of your patients, your community,...

  • Sep
    5
    2012

    The Ins and Outs of Hospital Food

    By: HHI Admin

    By Heather Atwood
    Published September 5, 2012
    Gloucester Times

    Walk into the Addison Gilbert or Beverly Hospital kitchens in the morning and homemade stock, the base for all the soups served to patients and visitors, is simmering on the stove.

    Along with stocks, the kitchens make their own salad dressings, light mayonnaise, and breads. The pizza alone — thin homemade dough with a draping of cheese and browned red onions — served in the Beverly Hospital cafeteria, is a sign that something seriously good is happening to hospital food.

    “There’s a revolution...

  • Aug
    24
    2012

    Sustainable Meat in Hospitals: A new case study from Health Care Without Harm

    By: Colleen Funkhouser

    The Healthy Food in Health Care program of Health Care Without Harm (HCWH) recently developed a case study report of several hospitals reducing their meat or substituting for more sustainable meat. 

    Health Care's Commitment to Sustainable Meat Procurement: Four Case Studies

    Background: Hospitals have become concerned about antibiotics-use in animal agriculture as a result of the growth of antibiotics-resistant infections found in humans, many of which are increasingly and scientifically being linked to the overuse and misuse of antibiotics in conventional meat production. The...

  • Aug
    21
    2012

    Wellness and Sustainability: New Best Friends

    By: Janet Brown

    By Janet Brown, EDAC
    Published August 21, 2012
    Healthcare Design

    Sustainability programming isn’t the only healthcare initiative that gets its foot in the door with the promise of cost savings. It turns out that wellness and sustainability programming have a lot in common.

    Yes, the route of entry is the same, but so are some of the outcomes. Engaged staff, employee satisfaction,  and doing the right thing lead to a culture of excellence. For the design team, recognizing leadership’s commitment to employee wellness, engagement, and healthy environments can ignite...

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