Making the environment a priority while feeding patients, employees, and visitors!
When Max Brody came on board as the director of Dining Services at Mercy Hospital, he made it clear from the start that he wanted to make changes to lessen the environmental effect of operations at the cafeteria and inpatient dining.
With the support of leadership and staff, he began exploring more environmentally friendly alternatives, like replacing some of the traditional single-use plastic food packaging in his department. His storage shelves are now stocked with a variety of to-go containers, including leak-proof boxes, clamshell containers, and soup cups made from plant-based paperboard. There are clear plastic containers that look like the “same old thing”, but Max has been able to source alternatives made from corn-based plastic for several uses. Paper straws are used for cold cafeteria drinks, and individually packaged plant-based cutlery is kept on hand for patient use.
In addition, Max has sought to limit departmental use of individual plastic packets of condiments and other food items where possible. He partners with a local vendor to compost food waste. Max is continuing to investigate greener options, including alternatives to water bottled in plastic, and is on the hunt for the elusive sustainable flexible drinking straw. Thanks, Max, and the whole team at Mercy Dining Services for everything you do to make the environment a priority while feeding patients, employees, and visitors!