Environmental Stewardship


Issue link: https://blog.providence.org/i/1323316

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o Offers more plant-based proteins and "plant forward" foods on the cafeteria menu. o Works in partnership with Frenchtown School District, where students are learning about aquaponics and growing microgreens. These harvested veggies are included on the cafeteria menu. Improves access to sustainable and locally farmed healthy foods by partnering with the Western Montana Growers Coop, a Community Supported Agriculture (CSA) program that delivers right to the hospital so caregivers can enjoy fresh fruit, eggs, milk, and veggies. https://www.wmgcoop.com/csa Grows produce and flowers in their "Providence Healing Garden" o The garden was designed to be enjoyed by all and includes accessibility features. o Over 1,200 pounds of produce are donated annually to the Missoula Food Bank. o Staff from Garden City Harvest tend to the garden, cut the flowers and deliver bouquets to nurse's stations throughout the hospital. o The hospital staff partnered with Garden City Harvest to deliver a "Beginning Gardener's Workshop" on Facebook video: https://www.facebook.com/193335057442218/videos/2648615418753334. Supports a "Prescription Produce Program" o This wellness program allows patients to access healthy, locally grown produce from local farmer's markets by prescription from their doctor. This program is supported by community benefit/community health investment. For more information, please contact Sarah E. Johnson, BSN, BA, RN-BC, RN Sustainability Assistant, Neuro/Ortho RN at sarah.johnson4@providence.org. Providence Milwaukie Hospital and Providence Willamette Falls Medical Center in Oregon Providence Milwaukie Hospital Creates a healthier community through their "Community Teaching Kitchen," which provides outpatient nutrition counseling, regular screening for food insecurity, access to healthy food, culinary skills building, and support. o Students learn how to cook the meals, and then go to the family market to get the fresh produce and ingredients to make the recipes at home. o In 2020 to date, there have been 796 visits; 1,974 individuals served, and 51,437 pounds of food distributed. Learn more at: https://www.youtube.com/watch?v=19CoEU9S- dM&feature=youtu.be. Feeds the most vulnerable with sustainable produce grown in their ministry garden. o Each year, 1,200 – 2,000 pounds of produce is harvested and donated to Esther's Pantry, which serves the AIDS community, and feeds a low-income housing community. o Caregivers harvest produce every week – be it lettuce, potatoes, strawberries, and kale. Cafes @ Milwaukie & Willamette Falls are: 1. Composting 2. Purchasing local foods 3. No longer selling sugary beverages

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