business case

Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses

Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses

Source: Food Secure Canada &J.W McConnell Family Foundation
Year: 2017
The lessons stem from the experiences of eight projects from 2014-2016 and profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.

Balanced Menus

Balanced Menus

Source: Health Care Without Harm
The hidden cost of meat produced and distributed via our industrial agricultural system is high. Balanced Menus is a systematic approach to reducing the amount of meat protein served in hospital food service and a strategic pathway to sourcing the healthiest, most sustainably produced meat available. Balanced Menus is an American initiative that offers cost savings as well as concrete public and environmental health benefits.