Health care institutions have the potential to play an influential role
in creating a healthier food system. Hospitals have large food service budgets,
reach a large population, and are trusted authorities on health issues, created
for the purpose of preserving wellness. This course is designed to provide
knowledge and tools needed to increase the use of healthy, local food in
healthcare facilities.
Learning Objectives:
- To understand the policies that direct health care facilities' involvement in community health initiatives and local food systems.
- To identify positive food safety practices for produce farms that are potential suppliers for farm-to-institution initiatives.
- To identify strategies for local food procurement for farm-to-hospital initiatives.
- To identify strategies maximizing the access of low-income community members to local produce sold in farmers' markets on hospital campuses.
Target Audience: Dietitians, Physicians and Other Clinicians, Policy/ Planner, General Public Health Staff, Public Health, Healthcare
Duration: ~ 50 minutes
Continuing Education Information: 1.0 CECH for CHES
CHES Provider number: 99036
Disclosures: The planners, reviewers, and authors have no declared conflicts of interest
Format: Web-based Training, Self-Study
Created/Updated: 9/13/2016
Author(s): Abigail Stoica, MPH
