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Links & Footnotes:

1. Any views expressed are our own and based on our own personal experiences, and are not endorsed by any professional organization or past or current employer.

2. Kerry also mentioned after the podcast that she has noticed hospitals offering more plant-based meals in general. She recently learned one of the facilities where she works does tofu and quinoa and black beans. She also wanted us to note that, "Hospital food-service is such a challenge, because you are balancing cost and trying to streamline what you are making to accommodate a very diverse population with not only different issues but also different preferences. And allergies. Hospital food-service gets a bad rap but it’s a very challenging and thankless job. There’s a lot of negative things you could say about the system and improve upon, but I wish people had more of an appreciation of how difficult it is to cater to so many people’s needs."

Kerry’s Instagram: @healthycrayvings

Kerry & Diana’s book on Amazon!

“Drinking for Two: Nutritious Mocktails for the Mom-To-Be”

https://amzn.to/2tBNCyQ

Academy of Nutrition and Dietetics on Sustainable Eating

https://www.eatright.org/health/lifestyle/culture-and-traditions/sustainable-eating