Schedule at a Glance

Wednesday, November 14, 2012
7 - 8:15 p.m. Executive Breakfast (By Invitation Only)
7:30 - 8:30 a.m. Registration and Breakfast
University of Maryland School of Nursing
8:30 - 9 a.m. Welcome and Introductions
9 - 10 a.m.

Panel Discussion
Collaborative Leadership - It Takes a Team

University of Maryland Medical Center Team:

  • Leonard Taylor, Jr.
    Senior Vice President for Operations and Support Services
  • Denise Choiniere, MS, RN
    Director, Sustainability and Facilities Services

Anne Arundel Medical Center Team

  • Victoria W. Bayless
    President and Chief Executive Officer
  • Dena Jackson
    Director, Supply Chain
  • Charlotte Wallace, RN
    Sustainability Coordinator

Moderator:
Carmela Coyle
President & CEO
Maryland Hospital Association

10 - 10:15 a.m.

Presentation of Awards

Trailblazer Awards will be presented to Maryland hospitals that have served as models for other hospitals and shown leadership in advancing sustainability in a particular area of their operations.

Integrated Pest Management Awards will be presented to Maryland hospitals and health care facilities that have developed and implemented the most comprehensive programs to date.

The Nursing Leadership in Environmental Health Award will be presented to a nurse in Maryland who displays leadership and exemplifies excellence in environmental health and sustainability in health care.

10:15 - 10:30 a.m. Break
10:30 - 11:45 a.m. Breakout Sessions
  • 1A. Leading for Healthy Change: Getting Involved in Local, State, and National Initiatives (Panel)
  • 1B. Engaging Staff and Community
  • 1C. Reducing Toxic Exposures
11:45 a.m. - 1:30 p.m. Lunch and Exhibitors
Southern Management Corporation Campus Center
1:30 - 2:30 p.m. Keynote Presentation
Climate Change and Health: Connecting the Dots
Kim Knowlton, DrPh
Senior Scientist
Natural Resources Defense Council
Health & Environment Program
2:30 - 2:45 p.m. Break/Afternoon Snack
2:45 - 4 p.m. Breakout Sessions
  • 2A. Creating Plans and Roadmaps
  • 2B. Providing Health Foods and Community Benefits
  • 2C. Preparing for Climate Change