Source: AMA Journal of Ethics
Date: October 2018
Gut microbes matter clinically, so diets based on food availability in different markets matter ethically. But that's just one reason to care about food in health care ethics. Providing safe, nutritious, and environmentally sustainable food to all is a great challenge. Physicians in some US cities have been writing prescriptions for patients to obtain fresh produce through healthy food outreach programs. Clinical encounters, however, cannot fully reverse negative health effects of low-quality diets. If the global community cannot find solutions to address food quality and access, costs will be high. This issue investigates some of the compelling ethical issues at stake with food and health.
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Wasan Report 2018: Seeing Environmental Nutrition in Health Care in New Ways
Source: Nourish
Year: 2018
The overlap of health care and food systems is multifaceted. In 2018 Nourish convened 22 leaders from across healthcare, government, food systems and philanthropy together for a four day retreat on Wasan Island in order to explore the opportunities around environmental nutrition in health care. Environmental nutrition (2014), a concept coined by Health Care Without Harm, reframes healthy food as contributing beyond individual well-being towards a collective social responsibility for creating healthy communities and a sustainable food system. Read a blog about the retreat for an overview, or go into detail with the full report.
Webinar: Reframing Healthy Food in Health Care
Source: Nourish
Year: 2018
Presenters: Diane Imrie, Director of Nutrition, University of Vermont; Joshna Maharaj, Chef, Activist; Dr Janice Sorensen, Professor, Langara College
The question of what qualifies as “healthy” food is highly contested in health care and beyond. This conversation is alive and well in our leadership cohort, and we want to engage it publicly. At the Reframing Healthy Food in Heath Care webinar we brought together diverse perspectives from three thought-leaders to explore how hospitals and health care facilities can lead the charge in expanding the definition of healthy food, to better serve people, patients, and the planet.
Click for webinar slides.
Fresh, healthy and sustainable food
Source: Health Care Without Harm
Year: 2016
Best practices in European healthcare for fresh, health and sustainable food.
The Journey to Healthy Eating at Capital Health
Source: Capital Health, Nova Scotia
Year: 2011
Nova Scotia’s Capital Health is the first health authority in Canada to adopt a healthy eating strategy and policy. This journey toward healthy eating began in 2004 when we, as an organization, took a critical look at the role we play in supporting healthy living within our locations and our community.
Download the Journey to Healthy Eating.