"Maria Simmons, RD, LDN, is no hippie. In fact, until a couple of years ago, she knew nothing about developing sustainable food programs and eco-design. Yet today, Simmons runs a nearly all-organic hospital foodservice program [...] and she's not alone; foodservice operators across the country are going green. "
From our 10 resons to eat local food to our guide on How to Green Your Meals, good, green eating has always been a central part of TreeHugger’s philosophy. We’ve been thrilled to see how demand for local and sustainable food has taken off in the last few years, from restaurants to university campuses. Today, flicking through the latest issue of the ADA Times, the publication for members of the ADA – the American Dietetic Association (this Treehugger’s wife is training to be a registered dietitian), we found a great article on ADA members who are applying green principles in their workplaces. From Maria Simmons, manager of patient foodservice and chair of the nutrition action committee at Swedish Covenant hospital on Chicago’s North Side, to Diane Papillion, nutrition services director of Meals on Wheels and More in Austin, Texas, dietitians are working to provide local and organic food, and to figure out more responsible ways to deal with their food waste and other trash.
The article, by Linda Eck Mills, is unfortunately unavailable online as far as we can tell, but it includes some helpful tips on working with local producers (keep menus flexible, start with a few items or products at a time), managing budgets (don’t be afraid to pass on costs to consumers, they may be more amenable than you think), and on purchasing green equipment, cleaning products etc. Also included are a list of resources, including Health Care Without Harm, an international organization working for ecologically sustainable health care; Local Harvest, which we have previously featured here; and Fishwatch, a program of the National Marine Fisheries Service. ::ADA::via magazine subscription::
Image credit: Diane Cresey