By Tessa R. Salazar, published by business.inquirer.net, November 15, 2013:

HCWH has been calling for the elimination of meat products grown with antibiotics and sugary sweet beverages from hospitals’ catering and canteen services. It has also encouraged medical centers to buy from more sustainable growers.

“We’re concerned with diseases that are linked to food, and poor eating habits. Diabetes, obesity and heart disease are linked to poor eating habits. Hospitals should be educating their patients and their employees about eating healthier, and supporting more sustainable food production. They should be creating healthy food environments,” HCWH president and founder Gary Cohen told the Inquirer during an Oct. 15 regional conference on green hospitals in Quezon City.

Cohen stressed that HCWH has been urging hospitals to serve less meat.

Read the complete article here.