Reducing Food Loss And Waste While Improving The Public’s Health

Reducing Food Loss And Waste While Improving The Public's Health.

An estimated 30 percent of the global food supply is lost or wasted, as is about 40 percent of the US food supply. There are valuable synergies between efforts to reduce food loss and waste and those promoting public health. To demonstrate the potential impact of building upon these synergies, we present an analysis of policies and interventions addressing food loss and waste, food security, fo...

TOWARD A SUSTAINABLE FOOD SYSTEM Reducing Food Loss and Waste

Reducing food wastage , improving food security ?

The Triple Aim Journey: Improving Population Health and Patients' Experience of Care, While Reducing Costs [OVERVIEW]

Case studies of three organizations participating in the Institute for Healthcare Improvement’s Triple Aim initiative shed light on how they are partnering with providers and organizing care to improve the health of a population and patients’ experience of care while lowering—or at least reducing the rate of increase in—the per capita cost of care. The organizations—CareOregon, a nonprofit mana...

Laparoscopic Loop Ileostomy Reversal: Reducing Morbidity While Improving Functional Outcomes

INTRODUCTION Loop ileostomy reduces the morbidity associated with pelvic sepsis. However, its reversal carries a 10% to 30% complication rate. We present our technique for laparoscopic ileostomy closure. METHODS We conducted a retrospective chart review of subjects undergoing laparoscopic-assisted loop ileostomy closure between 2006 and 2009. Operating time, length of hospital stay, return o...