Hospitals across the country have committed to creating healthier food and beverage environments for their employees, patients, and visitors. Some have even turned the challenges of a pandemic into an opportunity for change. Enabling these efforts have been innovative partnerships with state and local health departments, state hospital associations, and other national organizations, which have helped facilitate collective improvements in food service standards, including removal of sugary drinks, and promotion of healthy alternatives.
Join the Public Health Law Center and American Cancer Society in exploring these innovative approaches. The presenters will discuss two state-level initiatives, the Colorado Healthy Hospital Compact and the Kansas Healthy Hospital Initiative, as well as the implementation approaches taken by two hospitals that stopped selling sugary drinks.
This webinar is the third in a four-part series on creating healthier food and beverage environments in hospitals and healthcare settings.
Ynke Jetske de Koe, M.S., R.D., C.L.C., Nutrition Integration Specialist, Colorado Department of Health
Kristin Milardo, M.P.H., M.U.R.P., Wellness & Ergonomic Specialist, Denver Health
Tracy Shea, M.S., Workplace Well-being Strategist, Denver Health
Hayley Finch, Director of Education, Kansas Hospital Association
Debbie Bessen, M.S., R.D., C.S.O., C.L.T., Director, Clinical Nutrition, Holy Name Health
Kristen Sullivan, M.P.H., M.S., Director, Nutrition and Physical Activity, American Cancer Society