Kip Slaughter Hardy, MS, RD, LD is a present manager of Food & Nutrition Projects & Performance Improvement at Emory University Hospital. With her combined passion for sustainable food systems and her leadership experience in high volume food service in high acuity hospitals, Kip is uniquely positioned to facilitate a shift in healthcare food service to a system that is at once nourishing, delicious, affordable and sustainable. Kip is a part of a number f professional organizations, such as Academy of Nutrition & Dietetics, Hunger & Environmental Nutrition Practice Group, Greater Atlanta Dietetic Association, Georgia Organics and Slow Food USA. She has been a part of various publications, presentation and workshops on the topics of food sustainability, healing attributes of food and strategies for introducing healthier menu options. In this conversation Kip talks about recent trends in food service in large institutions, such as healthcare systems and higher education, the keys and challenges of shifting health and wellness culture and introducing change, and shares her experience from the recent projects that she has been working on. Finally, Kip lets us in on some of her favorite secrets of food planning and feeding her family, including her kids, and simple steps for those just getting started on their home-cooking journey. Tune in to learn more!
Kip Slaughter Hardy, MS, RD, LD is a present manager of Food & Nutrition Projects & Performance Improvement at Emory University Hospital.
With her combined passion for sustainable food systems and her leadership experience in high volume food service in high acuity hospitals, Kip is uniquely positioned to facilitate a shift in healthcare food service to a system that is at once nourishing, delicious, affordable and sustainable.
Kip is a part of a number f professional organizations, such as Academy of Nutrition & Dietetics, Hunger & Environmental Nutrition Practice Group, Greater Atlanta Dietetic Association, Georgia Organics and Slow Food USA. She has been a part of various publications, presentation and workshops on the topics of food sustainability, healing attributes of food and strategies for introducing healthier menu options.
In this conversation Kip talks about recent trends in food service in large institutions, such as healthcare systems and higher education, the keys and challenges of shifting health and wellness culture and introducing change, and shares her experience from the recent projects that she has been working on. Finally, Kip lets us in on some of her favorite secrets of food planning and feeding her family, including her kids, and simple steps for those just getting started on their home-cooking journey. Tune in to learn more!