Gary Cohen, founder of Health Care Without Harm, on healing & humanity through health care — Get inspired by our founder Gary Cohen’s recent TEDx Talk as he shares how Health Care Without Harm and its partners are building a global movement within the health care sector to take on the greatest challenges of our time. “We no longer have the luxury of time to…

“We decided not to feed the [climate] crisis anymore” — New York Mayor Eric Adams “We decided not to feed the [climate] crisis anymore,” declared New York Mayor Eric Adams to an applauding audience. The analogy of feeding climate change hit home with the crowd, as they had all committed…

By Emma Sirois & Lucia Sayre This September, the White House convened the Conference on Hunger, Nutrition, and Health with the aim to “catalyze the public and private sectors around a coordinated strategy to accelerate progress and drive transformative change in the United States to end hunger, improve nutrition and…

By Emily Mediate, U.S. Climate & Health Director, Health Care Without Harm It was heart-wrenching to watch Hurricane Ian batter Cuba, Florida, and South Carolina last month. I sat glued to my TV for updates that might suggest how my parents-in-law were doing in Fort Myers, Florida, knowing they had…

Our summary and deep dive into the details of this win for climate and health By Antonia Herzog, Ph.D., Associate Director of Climate Policy and Advocacy, Health Care Without Harm OVERVIEW CLEAN ELECTRICITY CLEAN TRANSPORTATION: VEHICLE AND FUELS ENERGY-EFFICIENT BUILDINGS RESILIENCE CLEAN ENERGY PROJECT FINANCING OVERVIEW President Biden recently signed into…

This short film follows Colorado farmers & processors who create products from locally grown pinto beans — and the hospitals who serve them. All over the United States, health care systems have partnered with local producers and food processors to source plant-based protein ingredients and products especially suited for health care in their regions. From pinto bean tempeh in Colorado to yellow pea falafel in New England, local partnerships, creative culinary strategies, and marketing materials are making it possible for health care patrons to enjoy regional foods while helping to support their local economies.

It’s a bright, sunny morning in Peoria, Ill. Autumn weather has settled in, and a sharp breeze off the Illinois River, along which the small city is set, calls for its residents to bundle up in warm layers. …

A community-based health care story — An innovative hospital-nonprofit partnership has led to recovering thousands of pounds of food and getting it to the people who need it — while cutting costs and greenhouse gases. The story of Davis Community Meals and Housing and Sutter Health in Davis, California shows what is possible when health care is taken outside the walls of the hospital and provided in collaboration with the community.

Shekeba Samadzada and Dan Hess on giving Afghan refugees a taste of home, serving plant-forward in the Midwest, and winning the 2021 Health Care Culinary Contest — Vegetable korma is a traditional Afghan stew slow-cooked with garbanzo beans, peppers, potatoes, onions, tomatoes, and green beans, and is seasoned with cilantro, turmeric, and coriander. It is served with basmati rice and naan bread. This winning recipe was created by chefs Shekeba Samadzada and Dan Hess from UW Health…