Workshop | Sustainable and Healthy Food in Healthcare

Tuesday, 9 October 08:00-13:00

This workshop (also open to non-CleanMed Europe attendees, free of charge) will take place in Nijmegen, as part of CleanMed Europe’s series of pre-conference events.  

About the workshop

The main objective of this workshop is to discuss common challenges and opportunities within the European healthcare sector when establishing and implementing healthy and sustainable food policies. 

This workshop is designed for those interested in implementing sustainable food frameworks within healthcare facilities to ensure optimal health outcomes and to further environmental stewardship.

The workshop will begin with a facilitated discussion on challenges and opportunities in implementing sustainable food practices in healthcare.

This conversation will feature presentations from hospital representatives and academics who are experts on selected core themes such as public procurement, food waste management, food as part of patient recovery, menu design, vending machines, protected mealtimes, and staff training and welfare.

Examples of best practice and policies will be shared to inspire healthcare providers who are not yet implementing sustainable food policies, and stimulate a constructive debate for improving their respective approaches to build a sustainable food system at national, regional, and local levels.



8:00 - 8:30 Participants meet at Radboudumc

8:30 - 9:00 Welcome & setting the scene

  • Manon van den Berg, Dietitian and Researcher, Radboudumc, The Netherlands

 FoodforCare: Innovative meal service

9:00 - 10:15 The importance of sustainable food procurement in healthcare

 The importance of sustainable food procurement in healthcare: A practical example

 Improving the quality of hospital food through public procurement

 The tender procedures and the organizational choices in the Piedmont hospital catering

10:15 - 10:35 Coffee break and networking

10:35 - 11:45 Food waste challenges and opportunities: examples of food waste prevention and reduction methodologies in healthcare

  • Jasmien Wildemeersch, Project Manager, FoodWin, Belgium

 Preventing food waste

11:45 - 12:55 Stepping out to the comfort zone: next steps for advancing a sustainable food policy in the European healthcare sector

 Step by step climate responsible catering services at Sunnaas Rehabilitation hospital

  • Ruth López de Dicastillo, Bromatologist and administrative staff, San Pedro Hospital, Spain

 Management of key indicators for hospital food service

12:55 - 13:00 Closing remarks and next steps

13:00 - 14:30 Lunch


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