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UNIVERSITIES AT SHADY GROVE HOSTS CHEF TRAINING EVENT TO SUPPORT LOCAL SUSTAINABLE FOOD IN MARYLAND AND D.C. HOSPITALS

More than one half of Maryland hospitals now purchase local fruits and vegetables through their distributors or directly from local farmers, but as health care facilities become more environmentally-conscious, they have many reasons to consider also switching to local, sustainably raised meat and poultry. By doing this, hospitals can increasingly contribute to patient and employee health and the local farm economy, while reducing their carbon footprint.

 

University of Maryland Eastern Shore (UMES) at the Universities at Shady Grove (USG) has joined forces with Maryland Hospitals for a Healthy Environment (MD H2E) to teach hospital culinary teams how to fabricate and make use of less familiar cuts of meat and whole birds in high-volume institutional settings. Instruction will also address cost-effective solutions for shifting away from industrialized purchasing and pre-packaged meat products.

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The Chefs and Cooks Training at USG is a local implementation of the national Healthy Food in Health Care initiative from the international coalition, Health Care Without Harm, to promote food procurement policies in health care facilities that are environmentally sound, economically viable and socially responsible. Sponsors of the event include the USDA Federal State Marketing Improvement Program and the Blaustein Fund.

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Organizations with Participating Chefs include:

 

  • National Institutes of Health, Clinical Center
  • Sodexo
  • George Washington University Hospital
  • Mercy Medical Center
  • Carroll Hospital Center
  • Union Hospital of Cecil County

 

Friday, October 14, 2011

7 a.m. - 2 p.m.

The Universities at Shady Grove

Marriott Teaching Kitchen
9630 Gudelsky Drive
Rockville, MD 20850

 

For details and directions, visit www.shadygrove.umd.edu or call 301-738-6000.

 

About Maryland Hospitals for a Healthy Environment:

Maryland Hospitals for a Healthy Environment (MD H2E) is a technical assistance and networking initiative that promotes a broad spectrum of environmentally sustainable initiatives in health care. MD H2E implements the national Healthy Food in Health Care program in hospitals throughout Maryland, and in Washington, D.C., by providing technical assistance and resources to health care facilities to increase their purchase of healthier, local sustainable foods and implement other sustainable initiatives in food service. Leveraging their purchasing power and health expert status, hospitals can help protect public and environmental health by building a safer, healthier food system. . More information about MD H2E is available at www.mdh2e.org.  More information about the Healthy Food in Health Care program is available at www.healthyfoodinhealthcare.org.  .

 

 

About The Universities at Shady Grove:

The Universities at Shady Grove is an innovative model for delivering top-quality college degree programs.  USG is not one university; instead it is a collaboration of nine leading public universities in Maryland offering more than 70 degree and certificate programs in Montgomery County. Established in 2000, USG serves more than 4,000 full- and part-time students.  Participating USG partners include:  Bowie State University; Salisbury University; Towson University; University of Baltimore; University of Maryland, Baltimore; University of Maryland, Baltimore County, University of Maryland College Park, University of Maryland Eastern Shore; and University of Maryland University College.  More information on all of the undergraduate and graduate programs is available at www.shadygrove.umd.edu.

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