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
