When: June 28 - 29
Where: Boston, Massachusetts
As places of healing, hospitals have a natural incentive to provide food that's healthy for people and the environment in which we live. By understanding the link between food production and food related disease, health care practitioners can begin to educate their patients, model appropriate food purchasing and help transition the way in which our food is grown and distributed to one that is protective of human health and the environment.
This one and half day conference is designed to help participants incorporate sustainable and nutritious food purchasing at their facilities, and learn cost effective strategies that emphasize health concerns that meet the unique needs of healthcare and facilitate the development of healthy communities. Presentations will be geared towards healthcare providers, dieticians, food service directors and food procurement and distribution professionals.
To provide examples of best practices in nutritious, local sustainable food purchasing and food service practices from the U.S., Canada, and Europe.
To provide procurement and policy tools which support a nutritious, local sustainable food supply chain and development of healthy communities.
To provide cost effective strategies to implement nutritious, local sustainable food procurement in health care and group purchasing organizations.
Photographs courtesy of
Midwest Food Alliance
Obesity and the Food System
Protecting Antibiotics through Sustainable Food Procurement
Sustainable Meat Production and Nutrition
Food Waste Management and Bioplastics Serviceware
Implementing Farmers Markets and Onsite Gardens
Understanding Food Certification Ecolabels- Organic, Food Alliance and Other
Food Miles, Seasonal Menu Planning, and Local Procurement
Continuing Education Units (CEU)
Dieticians can receive up to 9 hours of CPEUs for attendance at the FoodMed conference. These hours will be awarded at the CPE Level 2. Certificates available at the completion of the conference.
For more information, questions, or comments about FoodMed 2007, please contact us at: