Food


Nurses work in a variety of health care settings, all of which have the goal of healing.   As places of healing, hospitals and other health care facilities have a natural incentive to provide food that’s healthy for people and the environment in which we live. Food supply can be met in a variety of ways which have consequences in terms of nutrition, disease risk, public health, environmental health, social and economic well being. These are linked in complex ways. From the way food is grown, to the way it’s packaged, shipped, consumed and discarded, hospitals’ food purchasing decisions can play an important role, both directly and indirectly, in our ecological health.

Learn more at:

Health Care Without Harm Healthy Food Systems

Read: Healthy Food, Healthy Hospitals, Healthy Communities

EWG’s Shopper’s Guide to Pesticides

Antibiotics are routinely used for non-therapeutic uses, such as growth promotion, in traditional meet production. Learn about why this may be contributing to antibiotic resistance in humans and what is being done to decrease the use of antibiotics in meat production at Keep Antibiotics Working

Article from the Journal of Midwifery and Women’s Health: Effects of Environmental Contaminants on Women’s Health

More resources can be found on our GO GREEN NOW project Organic Food page and Sustainable Food Resources page.