Powering Up with Plant-Strong Programs and Tech to Track Their Success
Attendees of this two-part webinar series will receive two (2) CPEUs (Continuing Professional Education Units) at the conclusion of the second webinar.
CBORD is a CPE Accredited Provider.
Market forces are shifting the ground beneath healthcare food services, and most of them are far beyond what operators have the power to control. Evolving science and shifting customer demands are producing major moves from the large foodservice organizations toward more humane supply chains, plant-based proteins, and sustainable menus.
Join this live webinar to understand the latest science and food trends on plant-forward eating. You will hear directly from one hospital organization on how to deliver innovative menus that will help operators exceed customer expectations, while emphasizing health and sustainability measures.
Plus, you will learn how foodservice technology from CBORD helps track progress and success in plant-based menu initiatives, and easily manage local and sustainable menu items.
Karla Dumas, Senior Manager, Forward Food, a program of The Humane Society of the United States
Stefanie Heath, Food & Nutrition Coordinator, Forward Food, a program of The Humane Society of the US
Vicky Tomlinson, Senior Business Analyst, CBORD
Date & Time
PART 1: Wednesday, March 14, 2018
2:00 p.m.–3:00 p.m. Eastern Time
PART 2: Tuesday, April 3, 2018
2:00 p.m.–3:00 p.m. Eastern Time
What will the program/session accomplish?
This webinar is designed to engage the attendees with information on culinary and market trends within the food industry and how any program can meet these demands in a fiscally responsible and nutritionally sound way. After laying a foundation looking at the health, environmental and financial impacts of adding more plants to menus, attendees will have the opportunity to hear directly from a hospital system invested in making plant forward menus a public health initiative. Attendees will also have an opportunity to watch a chef demo that will implement some of the most popular techniques in plant-based cooking.
Why is this program is considered a valuable educational experience?
With the rising cost of animal proteins and increased demand for vegetable forward menu concepts, programs can reduce food costs and increase participation by revamping their dining operations by putting more plants on the plate. Increasing plant-strong foods encourages customers to eat healthier and lightens their foot print on the environment.
How will the program help attendees?
The American Medical Association recently passed a resolution calling on all hospitals in the United States to provide plant-based meals and remove processed meats from their menus. “RESOLVED, That our American Medical Association hereby call on US hospitals to improve the health of patients, staff, and visitors by (1) providing a variety of healthful food, including plant-based meals and meals that are low in fat, sodium, and added sugars, (2) eliminating processed meats from menus, and (3) providing and promoting healthful beverages.” This session will address how hospitals can take steps to making this happen, while highlighting strategies and resources to assist in the process.