Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health, to bring the health sector an exciting way to engage patients, staff, and community in the practice of sourcing and cooking healthy delicious food. This year’s Food Day event tapped the talent and passion of healthcare culinary professionals by challenging them to create a delicious and healthy recipe that celebrates nutrition and environmental preservation. On October 24, participants shared the inspiration by serving the recipe to patients and retail customers and telling the story of why healthy, sustainable food is important to their organization.
Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health, to bring the health sector an exciting way to engage patients, staff, and community in the practice of sourcing and cooking healthy delicious food. This year’s Food Day event tapped the talent and passion of healthcare culinary professionals by challenging them to create a delicious and healthy recipe that celebrates nutrition and environmental preservation. On October 24, participants shared the inspiration by serving the recipe to patients and retail customers and telling the story of why healthy, sustainable food is important to their organization.
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