A recent Healthier Hospitals Initiative (HHI) report shows that hospitals are trying reduce their environmental footprint, lower costs and improve the health of patients and staff, according to an article on the Healthcare Construction + Operations website.
“Hospitals nationwide are transforming their purchasing practices to avoid toxic chemicals, buy healthier food and beverages, and become energy efficient and less wasteful,” Gary Cohen, founder of HHI, said in the article.
The study found that hospitals spend more than 15 percent of their food budget on local and sustainable food, with an average of $23.7 million spent in 2013. That’s an increase of 350 percent versus the previous year. More than 630 hospitals responded to the survey questions.
One of the most significant efforts toward sustainability was reprocessing medical devices, according to the article. When these devices were reused, the hospitals saved more than $45 million in 2013, a 33 percent increase over 2012.
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