In the fall of 2022, Brigham and Women’s Hospital partnered with Health Care Without Harm, CommonWealth Kitchen, and Aurora Mills Farm to add a new product to their retail menu -- yellow pea falafel. This falafel has since been featured in their retail cafeteria and is soon to be on the patient menu, increasing the number of plant-based food options and reducing food-related greenhouse gas emissions. The development of this falafel has helped to create a market for farmers to grow yellow peas, a regenerative crop that is grown in between other crop cycles to replenish the soil with nutrients.

This webinar is co-hosted by the Center for the Environment and Health at Massachusetts General Hospital and the MGH Institute of Health Professions (IHP) Center for Climate Change, Climate Justice, and Health.

Featured Speakers

Gianina Padula, Sustainability and Wellness Manager for Sodexo at Mass General Brigham
John Stoddard, Associate Director of Climate and Food Strategy at Health Care Without Harm & Practice Greenhealth
Sara Williams, Co-Owner at Aurora Mills & Farm
Kevin Doherty, Director of Manufacturing at CommonWealth Kitchen

Watch the Recording