Why Food?
Health and Healthcare
Health and Healthcare
Health and Healthcare
A shift toward healthier, primarily plant-based diets—like the Eat-Lancet reference diet—has been strongly linked to lower risks of chronic illnesses, including diabetes, cardiovascular disease, and certain cancers (Liu).
Nutrition plays a critical role in our overall well-being: it fuels our bodies, supports mental health, and is a cornerstone of preventing and managing chronic disease (World Health Organization).
In healthcare settings, food can be more than just a meal—it can be part of the healing process. By promoting and serving more plant-forward, nutritious meals, we not only support patient and staff health, but also align with healthcare’s fundamental mission: to heal, prevent, and promote wellness. These settings offer a unique opportunity to educate, inspire, and lead by example.
Environment
Health and Healthcare
Health and Healthcare
Food accounts for roughly 12% of total GHG emissions in healthcare (AHRQ), but the environmental impacts of our food system go far beyond carbon. Industrial agriculture drives deforestation, pollutes water, depletes soil, and relies on pesticides that harm ecosystems and human health.
In the U.S., the land, water, and energy used to produce wasted food are enormous—enough to support over 50 million homes, with land losses rivaling the size of California and New York (EPA).
Healthcare institutions have a powerful role to play in shifting toward more sustainable food systems and operations that protect planetary health and build resilience.
Financial
Health and Healthcare
Financial
Food-related decisions in healthcare don’t just impact health and the environment—they also carry significant financial implications. Waste across the food system represents lost dollars at every step: from purchasing and labor to disposal.
Beyond immediate costs, poor nutrition choices contribute to long-term healthcare expenses tied to chronic disease, while unsustainable sourcing can lead to supply chain volatility and higher operational risks.
Investing in smarter food strategies—like waste reduction, plant-forward menus, and local sourcing—not only saves money but supports better outcomes for patients, staff, and the bottom line
Why Healthcare?
The Healthcare Industry and Food Waste
Hospitals generate a substantial amount of food waste—roughly 10–15% of their total waste stream. Nationally, this amounts to about 288,000 tons of food waste per year from U.S. hospitals alone (Practice Greenhealth).
That waste comes with a price. Hospitals spend an average of $0.06 to $0.10 per pound on waste removal. For example, a 200-bed hospital producing 65 tons of food waste annually could save up to $7,800 per year just by cutting down on food waste (Practice Greenhealth).
Opportunity for better health, emissions reductions, and cost savings
At the same time, hospitals are proving that plant-forward menus aren’t just good for the planet—they’re good for people and budgets too. In 2023, NYC Health + Hospitals saw a 36% reduction in carbon emissions from plant-based meals just one year after making them the default option for inpatients.
The benefits didn’t stop there:
- Patient satisfaction with the new plant-based menu exceeded 90%
- The shift saved 59 cents per tray, demonstrating a scalable cost benefit
With measurable outcomes in sustainability, patient experience, and cost savings, food is a powerful lever for positive change in healthcare.
Inquire how SSC can elevate your food program
SSC Experience
Sustainability Leadership
Led the development of an enterprise-wide sustainability program that secured C-suite and Board-level support. Successfully embedded sustainability into the organization’s Strategic Plan, ensuring long-term alignment with mission and operational goals.
Food Transformation Projects
Directed large-scale initiatives to deliver healthier, more sustainable food options across healthcare settings. Expanded access to local, plant-forward, and responsibly sourced meals for patients, staff, and the broader community—driving measurable improvements in both health outcomes and environmental impact.
Our Services
We take a holistic approach to transforming healthcare food systems—minimizing environmental impact, supporting better health outcomes, and maintaining high levels of satisfaction for patients and staff alike.
🌱 Sustainable Food Purchasing
Prioritizing local, seasonal, and responsibly sourced ingredients that support both environmental and community well-being.
🌱 Plant-Forward Menus
Designing meals that center plants without sacrificing flavor or nutrition—aligned with health goals and climate impact reduction.
🌱 Culinary Medicine
Bridging the gap between nutrition and clinical care by integrating food as a foundational part of healing and prevention.
🌱 Food Waste Reduction
Implementing strategies to reduce waste from kitchen to plate—cutting costs, conserving resources, and lowering emissions.
How to Make a Difference
Plant-Rich Diets
Switching to a plant-based or plant-rich diet does not mean becoming vegan or vegetarian. It simply prioritizes plant-based foods as the primary focus of meals, while still allowing for meat and dairy products. A plant-rich diet isn’t just an environmentally friendly choice, it’s one of the best choices for your health.
At Work
✔️ Advocate for your food service provider to prioritize plant-forward menu options and to implement plant-based defaults.
✔️ Encourage better food labeling and displays that make plant-forward choices more accessible.
At Home
✔️ Start small! Try Meatless Mondays or swap out one meal or drink a week for a plant-forward alternative.
✔️ Need ideas for high-protein, plant-based foods? Check out this article by @Sophie Egan for practical, delicious options.
Food Waste
Preventing food waste provides an opportunity to reduce food insecurity and environmental impact while also saving money and fostering community engagement.
At Work
✔️ Talk to leadership about tracking food waste, preventing overproduction.
✔️ Implement food donation programs to help address food security and engage with your community to repurpose surplus food. Check with your Community Health and Benefit Department for partner opportunities.
✔️ Don’t take or buy more food than you can eat
At Home
✔️ Reduce food waste through meal planning and mindful consumption.
✔️ Follow waste reduction experts like @Anne-Marie Bonneau (Zero-Waste Chef) for practical zero-waste tips.