My Kitchen Rules – Designing for a Sustainable Future

In 100 years, our hospitals have transitioned from providing minimal patient food to being the sole provider of appealing nutritious meals to aid recovery. Hospital food services operate in a challenging environment, doing more with less. Learning from the hospitality sector, many healthcare facilities are redesigning their kitchens, workforce and workflows to support planetary health and transition to more flexible approaches such as room service to support a sustainable future.

Join us in this webinar to discuss the multiple approaches to delivery food service in hospital settings and what this means for designers and decision makers.

Speakers:

Carmel Lazarus, CBORD, Dietitian, Project Consultant

Continuing Professional Development

This event provides opportunities for CPD points for Architects, Project Managers and Engineers. For more information go to www.aushdc.org.au/cpd. Relevant NSCA Units for this event (Architects Only):

• PC 12 Provide independent, culturally responsive and objective advice in accordance with relevant building codes, standards, technical specifications and guidelines, and planning regulations, including climate change implications, across all aspects of architectural practice.
• PC 28 Be able to draw on knowledge from building sciences and technology, environmental sciences and behavioural and social sciences as part of preliminary design research and when developing the conceptual design to optimise the performance of the project.
• PC 31 Be able to identify, analyse and integrate information relevant to environmental sustainability – such as energy and water consumption, resources depletion, waste, embodied carbon and carbon emissions – over the lifecycle of a project.
• PC 39 Be able to integrate the material selection, structural and construction systems established in the conceptual design into the detailed design and documentation.