UC San Diego’s commitment to the Cool Food Pledge has led the system to develop tools and programs to procure and serve more plant-based meals while increasing the use of local and seasonal offerings. The goal of Cool Food is to reduce GHGs from food purchasing by 25% by 2030.
In an effort to seek data on the amount of nitrous oxide that was used by providers in 2021, the University of Vermont Medical Center (UVMMC) EPIC Optime analysts reviewed the hospital’s anesthesia providers’ records to determine the amount of gas administered versus the amount of gas the amount of gas purchased. (EPIC is the facility’s electronic health record, and Optime is the application providers in the perioperative department use for all of their documentation.)
Climate Learning Initiative - Case studies: Learning objective 1
Gathering support and resource allocation from leadership, and an expressed commitment to climate action
