At UC San Diego Health, Jill Martin and Rodney Fry lead a remarkable initiative that transcends traditional healthcare foodservice boundaries. Rodney, Executive Chef at UC San Diego Health, views food as a form of healing, crafting menus rich in locally sourced, sustainable ingredients. Alongside Jill, Director of Food and Nutritional Services, they’ve developed and implemented a program that diverts unused food from landfills to local organizations in need, benefitting both the community and the environment. This innovative approach has resulted in the donation of nearly 7,000 pounds of food since 2023, showcasing their dedication to sustainability.

But their work doesn’t stop there. UC San Diego Health’s sustainability program extends beyond the cafeteria walls, encompassing a comprehensive approach to address climate change and environmental impact. From reducing greenhouse gas emissions to implementing sustainable procurement practices, they lead by example, setting the standard for sustainable healthcare.

As members of the Association for Healthcare Foodservice (AHF), Jill, Rodney, and their team exemplify the spirit of self-op excellence, demonstrating how healthcare foodservice can champion positive change in the community and the environment.

If you are not already a member, be sure to join AHF today and become part of a network of leaders driving innovation and sustainability in healthcare foodservice, senior dining and hospitality. >>

Read the original article below to learn more about the remarkable program led by Jill, Rodney, and the team at UC San Diego Health. Let’s offer them our heartfelt congratulations for their outstanding program; together, AHF members are leading the way to a healthier, more sustainable future for all.

Read more in UC San Diego TODAY:

Serving Up Sustainability and Eliminating Food Waste in Hospital Cafeterias


2 May 2024