Don’t call it ‘vegan’ and other tips from hospitals to get people to eat less meat

Michael Hawley, general manager of the kitchen at Faulkner Hospital, places roasted tomatoes into a pot as he prepares the roasted tomato and shallot coulis.

Turns out diners are more likely to get on board for altruistic reasons rather than health. That’s what one hospital learned after it pledged to reduce food-related greenhouse gas emissions.

(Image credit: Jesse Costa/WBUR)

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