St. John’s Health was recently recognized by numerous national organizations for excellence in a variety of arenas.
“Even in the face of an ongoing pandemic, this health system continues to distinguish itself as a leader both nationally and statewide,” said St. John’s Health CEO Paul Beaupré, MD. “While we are proud of our staff and achievements, we are continually striving for improvement, from clinical outcomes to patient experience.”
Becker’s Healthcare listed St. John’s Health the best hospital in Wyoming for orthopedic care, according to a rating by U.S. News & World Report, which examined 1,241 hospitals in the U.S. and rated them based on several points, including 30-day survival rates, patient experience, and nurse staffing.
For the third year in a row, Healthgrades awarded St. John’s Health the Outstanding Patient Experience Award, presented to the top 15% of all hospitals in the nation. The award is based on nine measures related to doctor and nurse communication, hospital cleanliness and noise levels, and medication, and post-discharge care instructions.
In recognition for its achievement and innovation in health care sustainability for the fourth straight year, St. John’s Health received the “Partner for Change Award” from Practice Greenhealth, the nation’s leading organization dedicated to environmental sustainability in health care. Winning facilities must demonstrate that they are recycling at least 15% of their total waste, have reduced regulated medical waste, are on track to eliminate mercury, and have developed successful sustainability programs in many areas. St. John’s also received Practice Greenhealth’s “Making Medicine Mercury-Free Award,” a one-time award given to health care facilities that have virtually eliminated mercury and have policies in place to prevent it from re-entering the facility.
St. John’s Health salad chef Laura Inukai was recently named a top-five finalist in the Health Care Culinary Contest, which challenged hospital chefs to create a tantalizing new meal that celebrated the power of plants. Laura’s recipe, for a Greek lamb and lentil power bowl, used local lamb and vegetables and was judged for flavor and appeal to the senses. Other top-five winners included chefs from Adventist Health, Stanford Medical, and Emory University. The national contest was developed by Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health.