Food and catering account for 6% of the NHS carbon footprint, so increasing sustainability of food in healthcare settings is a priority. The work described in this paper targeted reduction of beef…
Project completed as part of the South Health Campus, Alberta Health Services Green Team Competition, 2024
Team members
Julia MacLaren (Wellness Kitchen Consultant, South Health…
Created on
23 Sep 2024 •
by
Julia MacLaren (Wellness Kitchen Consultant) and April Matsuno (Wellness Centre Manager)
Case study submitted as part of Lancet Commission call for case studies.
Team members
Elena Grossman, MPH, Sheetal Khedkar Rao, MD, Marie Heffernan, PhD, Erika Ninos, Monica Nakielski, Michelle…
Created on
10 Sep 2024 •
by
Elena Grossman, MPH, Sheetal Khedkar Rao, MD, Marie Heffernan, PhD, Erika Ninos, Monica Nakielski, Michelle Hoersch
Microplastics may be present in food and drinks from various sources, exposing pregnant women to these particles. Consumption of contaminated food can lead to the ingestion of microplastics by…
Dr Alan Dangour, Climate Director at the Wellcome Trust joined our Susnet Kidney Care event as an esteemed academic to share his knowledge on how we all need to take action in our respective fields to…
Rumina Önaç is a GP and Sustainability Lead for 12 surgeries in York, where her inspirational work has achieved national Green Impact for Health awards of silver for her own surgery and a bronze for…
Agnes Szmurlo presents on the important changes that dietitians can make in their roles with patients, staff and wider.
Agnes is a paediatric dietitian working in the ketogenic diet team at Great…
Greener By Default is an organisation working with institutions to provide health and nutritious low carbon meals in hospitals and for outpatients. They have successfully swapped plant based and low…