Environmental Stewardship


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Environmental Stewardship – Local Food and Agriculture efforts Across our family of organizations, caregivers are doing their part to create more sustainable practices around food and agriculture. Below is a sample of efforts from our local ministries. Providence Alaska Medical Center in Anchorage, AK Purchases "local" sustainable food from the Pacific Northwest, which is more than 1,400 miles away, since Anchorage is frozen for nine months of the year. Reduces waste through the Ozzi reusable container system in their cafes. The Ozzi containers are made from at least 30 percent recycled plastic, and can be reused up to 300 times. Plus, they are 100 percent recyclable at the end of life. Learn more about Ozzi: https://www.planetozzi.com/industries#health For more information, please contact Forney Ingraham, Director of Food and Nutrition at forney.ingram@providence.org Santa Rosa Medical Center in Santa Rosa, CA Partners with Sonoma Food Runners to donate safe, unused food to local shelters and neighborhood food programs, while reducing food waste by composting in kitchens and from trays. Facilitates community food donations, which have increased during COVID, providing the community with unused nutritious food at this difficult time. Purchases local foods whenever possible. Even during their major kitchen renovation, they have offered locally sourced food via local food trucks and local catering companies. For more information, please contact Cali Scrivanich, MS, RDN, Interim Director Support Services at cali.scrivanich@stjoe.org. Providence St. Patrick Hospital in Missoula, Montana Tackles food waste and increases access to sustainable agriculture: o Achieved 37 percent less food waste by composting, tracking food waste, and education – leading to $100,000 in food spend savings. Efforts were highlighted as part of the national effort called "Nurses Drawdown": https://www.nursesdrawdown.org/how- providence-st-patricks-hospital-is-taking-action- on-food/ California Edible Food Recovery Program In addition to our organizational and local efforts, the State is also making adjustments to reduce food waste and associated environmental impacts. In September 2016, Governor Brown signed into law SB 1383, establishing methane emissions reduction targets. The key objectives of this legislation are to reduce organic waste disposal, recover edible food from the waste stream, and reduce methane emissions. The program is envisioned for roll out beyond CA in the future. Providence is developing an action plan to help ministries comply with proposed state requirements. For more information, please contact Michael Tou, Executive Director Governmental and Public Affairs at michael.tou@providence.org

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