Hospitals Reduce Greenhouse Gas Emissions by Taking a 'Less Meat, Better Meat' Approach to Foodservice

Health Care Without Harm and the Johns Hopkins Center for a Livable Future, part of the Johns Hopkins Bloomberg School of Public Health, have released "Balanced Menus: A Pilot Evaluation of Implementation in Four San Francisco Bay Area Hospitals," the first US examination of the impact that reduced-meat menus in hospital food service have on climate change. The report concludes that a pilot implementation of the Balanced Menus program across four participating hospitals yielded greenhouse gas emissions that exceeded the initial 20 percent reduction goal and substantial cost savings.

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