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WEL ELCOM COME E TO TO TH THE E WOR ORKSHOP KSHOP ON ON SUST - PowerPoint PPT Presentation

WEL ELCOM COME E TO TO TH THE E WOR ORKSHOP KSHOP ON ON SUST STAINA AINABLE BLE AND ND HEA EATLH TLHY Y FO FOOD OD AT HE T HEALTHCARE THCARE Copenhagen, Denmark 18th October, 2016 Pr Programme ogramme 15:40 - 17:10 13:30


  1. WEL ELCOM COME E TO TO TH THE E WOR ORKSHOP KSHOP ON ON SUST STAINA AINABLE BLE AND ND HEA EATLH TLHY Y FO FOOD OD AT HE T HEALTHCARE THCARE Copenhagen, Denmark 18th October, 2016

  2. Pr Programme ogramme 15:40 - 17:10 13:30 – 13:40 Welcome & setting the scene Food waste challenges and opportunities: examples of food waste prevention and reduction methodologies in healthcare Grazia Cioci , Deputy Director, HCWH Europe, Belgium • Joost Snels , Senior Scientist, Wageningen UR, The Netherlands 13:40 – 15:10 • Nina Johanne Spaabæk , Development Consultant, and Sisse Sustainable and healthy food challenges and opportunities: Hørup Larsen , Clinical Dietician Specialist - Herlev and examples from the healthcare sector Gentofte Hospital, Denmark • Bernhard Kromp , Head of Institut Bio Forschung Austria, The platform of knowledge and practice in organic farming, 17:10 - 17:30 Austria Closing remarks and next steps • Katarina Ask , Environmental controller, and Catarina Offe , Grazia Cioci , Deputy Director, HCWH Europe, Belgium Senior Adviser for Patients Food Services, Karolinska University Hospital, Sweden ** 15:10 – 15:40 Coffee break and networking

  3. HCWH Europe Food Pledge My institution will:  Increase the number of fresh, seasonal, organic and locally produced food products purchased  Cook meals on-site , and ensure new build includes kitchens  Moderate the amount of animal-based products served to patients, staff and visitors and promote other sources of protein , such as peas, beans, pulses and nuts.  Limit the offer of processed food and offer a broad range of healthy meals, where fruits and vegetables are constantly available, including in vending machines.  Adopt cooking methods that reduce the use of salt, sugar, fats and artificial additives and preservatives.  Serve tap water in preference to other beverages – particularly soft drinks.  Set targets for preventing and reducing food waste both in the kitchen and wards To sign the pledge, please visit: https://noharm-europe.org/issues/europe/healthy- sustainable-food-healthcare-pledge

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