Bluegrass Local Food Summit
Working Group #7 Farm to Hospitals
Facilitators:
Marydale Debor, ( NYT) (CTMag) , co-founder PlowtoPlate.org,, advisor to
Exec.Director, New Milford(CT) Hospital,
Health
care facilities across the continent are recognizing that the food system — how
our food is produced and distributed — is misaligned with dietary guidelines,
and is largely reliant on methods of production and distribution that harm
public and environmental health. Many
health care institutions have begun to adopt practices and policies to support
a healthy food system — one that is environmentally sustainable, improves
nutritional quality and supports human dignity and justice. Far and wide, we
are seeing a response. Hospitals have removed their deep fryers, established
farmers markets and replaced unhealthy snacks in vendors, and more are buying
fresh food that is grown in sustainable ways in the local community. By
adopting healthy food purchasing policies, health care organizations are
demonstrating a commitment to "first, do no harm" and treating food
and its production and distribution as preventive medicine that protects the
health of patients, staff, and communities: 
Farm To Hospital Resource Links
Greening Food and Beverage Services:
A Green Seal Guide to Transforming the Industry
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Sustainability and green are
more than buzzwords; they are vital keys to the profits of food service
businesses and their relationships with customers. Food production and
service make a huge impact on people and the environment, much of it
negative. This book shows readers how food service affects air quality,
oceans, fresh waters, and land use, and how food professionals can
implement methods to make positive changes while boosting profitability
and marketability. Anyone involved in the food industry will benefit from
this practical book that offers a blueprint for making any food service
operation more sustainable.
Topics include: environmental
impacts across the food service life cycle; management of pre- and
post-consumer food waste; conducting a waste audit; staff training for
waste management; understanding energy and water use; and tracking,
reporting, and marketing sustainability efforts.
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https://food-hub.org/files/resources/Healthy-Food-in-Healthcare.pdf
Healthier Hospital Food
http://www.time.com/time/magazine/article/0,9171,1194018,00.html
http://noharm.org/lib/downloads/food/Menu_of_Change_2011.pdf
Healthy Food: Getting Started
Many health care institutions have begun to adopt practices and policies to
support a healthy food system — one that is environmentally sustainable,
improves nutritional quality and supports human dignity and justice. Following
these case studies, your facility can improve the quality of food choices by
choosing among the recommendationsoffered in our Menu of Options (pdf). In each section, follow the link for more resources on
the particular issue.
- Start a conversation about healthy food
and consider adopting a food policy
The health care sector is beginning to recognize the link between human and
ecological health and how and where food is raised, grown, processed and
distributed. Consider developing a "food team" that explores the many
background
educational pieces to identify ways your institution can get involved (pdf). If your hospital has a 'green team" make sure food
service is included. Health facilities may want to begin their food work by
laying out a broad, integrated food policy,
or by joining the over 200 hospitals that have signed the Healthy Food in
Healthcare Pledge. Many systems are creating metrics and benchmarks by
following the new Green Guide for Health Care Food Service Credits.
- Purchase sustainable meat, poultry and seafood
Of increasing concern to health care professionals is antibiotic-resistant
bacteria. The scientific consensus is that antibiotic overuse (pdf) in food animals contributes to antibiotic resistance in
humans.
Purchase meat and poultry raised without
non-therapeutic antibiotics, and poultry without added arsenic
Implement purchasing policies for meat and poultry raised without
non-therapeutic antibiotics and poultry without added arsenic (pdf). Several hospitals have now begun to adopt sustainable
meat, poultry and seafood purchasing. Meat production is also recognized as one
of the leading contributors to food system climate change. Hospitals are
developing sustainable meat procurement pilot projects. Consider programs such
as the voluntary meat-less Monday program.
- Model local, nutritious, sustainable food
at conferences, meetings and workshops
Healthcare professionals frequently attend conferences for professional
development. Hospitals and health systems host a wide variety of workshops,
conferences and symposia both onsite and at local facilities. Whether for
onsite meetings, hotel or conference events or for catered food at your
hospital, consider developing healthy, sustainable guidelines (pdf) and contract language for your event.
- Buy milk produced without
recombinant Bovine Growth Hormone
Recombinant Bovine Growth Hormone (pdf) (rBGH, also know as rBST) is given to dairy cows to
increase milk production. The use of this hormone is not allowed in Canada,
Australia, New Zealand, Japan, and all 25 nations of the European Union. The
American Nursing Association has called on all nurses and hospitals to look for
dairy produced without this unnecessary hormone. Hospitals across the country
have phased out the use or dairy produced with rBGH by using the extensive rBGH-free dairy resources (pdf), including contracts, letters and purchasing guides.
- Buy local, organic and other certified food
By purchasing products that are third-party certified health care systems
can help protect the health of their patients, while also helping to protect
agricultural workers, and air and water quality in the communities where food
is grown and raised. Educate yourself on what organic, fair trade and other
eco-labels mean. Buying locally produced foods avoids the massive fuel
consumption, and air and water pollution associated with long-distance
transport.
Buying local also helps to build relationships between the urban and
rural community (pdf) and supports the
local economy. Some health care systems have been able to plan seasonal menus
and pre-order their produce from local growers before the growing season,
providing security for both the grower and buyer. Ask your GPO and distributor
for local or certified food, and consider the example of hospitals concerned
about the ecological health concerns of genetic engineered foods, that have
adopted a genetic engineered foods position statement. Hospitals are bulk
buyers of food, they can create markets that supports healthy,
environmentally-friendly growing practices. Follow the Green Guide for
Healthcare purchasing credit and set benchmarks.
- Become a fast-food free zone
Ironically, 38% of the 16 "Honor Roll" hospitals listed in the
2001 US News & World Report ranking of "America's Best Hospitals"
currently have one or more fast food chains located in their institutions.
A 2006 report (pdf) by the American Medical Association performed a survey
of fast food in healthcare facilities and found that of the 234 hospitals
surveyed, 42 percent were selling brand-name fast food on their campuses.
Hospitals can review the food service operations within their facilities
(patient food, cafeteria food, catering, vending machines and coffee carts) and
evaluate whether the food choices offered are consistent with the promotion of
healthy dietary patterns for patients, staff and the larger community and
whether they are consistent with your organization sustainability initiatives.
- Limit use of vending machines and replace unhealthy snacks
with healthy choices
The types of food and snacks offered in vending machines should be
consistent with dietary recommendations for healthy snacking. Vending machine
options could include whole fruit, low fat and low sugar snacks, and water or
juice beverages. Hospitals can draft a policy (pdf)
that outlines the types of food that would be acceptable in vending machines
(i.e. no trans-fat, low in processed sugars and fats, no artificial
ingredients, and no preservatives) as well as outlining food packaging
standards and energy efficiency of machines.
- Host a farmers market or a Community Supported Agriculture
(CSA) food box program
Farmers' markets and farm stands provide fresh produce to staff, visitors,
and patients. Farmers Markets and CSA's support efforts to incorporate healthy
foods into diets by increasing availability of fresh, locally grown foods.
Farmers markets also generate goodwill in a community, support local growers,
and create new community partnerships. Similarily, Community Supported
Agriculture (CSA) or food box programs are very well received by hospitals
staff. Learn about the many CSA
and Farmers Markets resources.
- Create hospital-supported agriculture and hospital
gardens
Vegetable and herb gardens on hospital
grounds (pdf) provide not only healthy
foods but also much-needed, thriving green spaces. Cut flowers can be sold or
used in your facility. Hospital gardens can help foster a sense of community
and pride in hospital staff, offer a place of respite for patients and staff,
and create opportunities for community members (students, seniors, or others)
to be involved. Hospitals might also consider supporting local community garden
or sustainable farming organizations located in their commuity.
- Purchase environmentally preferable food serviceware
and improve food waste composting
Food waste comprises approximately 10% of a hospital's waste stream. Food
and food waste can be diverted, composted (pdf) or otherwise beneficially reused, instead of being land-filled.
Hospitals can further improve their environmental performance by purchasing environmentally preferable food
serviceware (pdf), such as bio-based
food service ware for "take-out" and recycling kitchen cans and
bottles.
Key
Resources
http://noharm.org/lib/downloads/food/Menu_of_Change_2011.pdf
Planning and Benchmarking Your Progress
Looking for a framework to organize your Healthy Food in Health Care (HFHC)
work? The GGHC Food Service Credits have been designed to help you plan and
organize your work, track your progress implementing sustainable initiatives,
and quantify your sustainable work (i.e., dollars spent on local products or
pounds of sustainable beef purchased).
The GGHC is a best practices guide for healthy and sustainable building
design, construction, and operations for the healthcare industry. The
operations section of the GGHC includes a Food Service section. The Food
Service section includes eight credits to help you plan and track your HFHC
work. You can earn between 1-3 points for each credit you complete for a
maximum total of 20 points in this self-certifying program. For more
information on the full GGHC, visit the GGHC website.
GGHC Food Service Credits - Full Version
- The full
GGHC Food Credits can be viewed here
- The Food Technical Brief provides guidance to achieve the
Food Service Credits of the GGHC.
GGHC Food Service Credits Toolkit - Full Version
To assist you in planning and tracking your HFHC work, the GGHC Food Credit
Toolkit has been created. The Toolkit contains templates, samples and tracking
sheets specific to each of the credits in easy to use Excel Workbooks. You can
download the Toolkit in its entirety or as individual Credit specific sheets.
We welcome feedback and suggestions for future versions of this toolkit.
Please send comments to Emma Sirois.
Healthy Food in Health Care
Annual Survey & Awards Program
The Healthy Food in Health Care Annual Survey & Awards Program is
designed to recognize significant achievement and leadership; spur competition
to achieve measurable, lasting results; encourage continuous improvement, with
an emphasis on quantitative versus qualitative results; and benchmark progress
in sustainable operations in health care food service across the country. The
Survey and Application is released in the first quarter of each year and all
facilities engaged in applying HFHC principles and goals in their institutions
are invited to participate (additional criteria may be applied for Awards
eligibility).
Menu of Change Report
The Menu of Change Report contains the results of a 2011 survey of health
care institutions engaged in Healthy Food in Health Care work, from which the
2011 Sustainable Food in Health Care Awards were derived. The 2011 Menu of
Change Report also contains a summary of HFHC national initiatives, program
highlights from 2010, and detailed information on the winners of the 2011 HCWH
awards.
Resources
on Specific Health Care Issues
You can find a Tools and Resources
page at the end of each issues section in the menu at left. For your
convenience, we've also provided links to all the Tools and Resource pages
below.
Other
Resources
Healthy Food
top Antibiotic Resistance and Agricultural Overuse of Antibiotics:
What Health Care Food Systems Can Do Pub 8-02 This publication is part of
Going Green: A Resource Kit for Pollution Prevention in Health Care. Health
Care Without Harm. This version: November 8, 2005. 4pp
Summary: Unfortunately, effective antibiotics are threatened by a global
crisis in antibiotic resistance. Already, more than 60,000 Americans die from
resistant infections each year. Because antibiotic resistance is caused in part
by overuse of antibiotics in agriculture, health care food systems can help by
establishing a procurement policy under which they seek to purchase meat,
poultry, dairy, and seafood products produced with fewer antibiotics.
[food]
/lib/downloads/food/Antibiotic_Resistance.pdf 114 kb Antibiotic Resistance and the Use of Antibiotics in Animal
Agriculture HCWH petition and postcards on antibiotics delivered to dated
July 12, 2010 and delivered to US Congress July 14, 2010. 21pp
Summary: Health Care Without Harm is pleased to submit the attached
documents for the Record on the hearing "Antibiotic Resistance and the Use
of Antibiotics in Animal Agriculture" of the House Committee on Energy and
Commerce Health Subcommittee, July 13, 2010. Since the introduction of the
"Preservation of Antibiotics for Medical Treatment Act," HCWH has
gathered information from the health care sector in support of the legislation.
We are submitting more than 1000 names of physicians and other health care
practitioners who have written to support legislation that would reduce or
prohibit the non-therapeutic use of antibiotics in food animals. We are also
submitting a list of more than 70 hospitals that have indicated their support
for such legislation by signing a petition. In addition, more than 300
hospitals have signed the Health Care Without Harm Healthy Food in Health Care
Pledge, which, among other commitments, seeks to purchase foods produced
without the use of non-therapeutic antibiotics for the hospital food service,
for patients and staff. We believe that legislation is necessary to preserve
the effectiveness of our existing antibiotics.
[food]
/lib/downloads/food/Health_Care_Antibiotics_Response.pdf
341 kb Antibiotics, Animal Agriculture and MRSA: A New Threat
Health Care Without Harm. [undated] 4pp
Summary: Veterinarians, farm workers and others in contact with livestock
often pick up ST398, a strain of MRSA.They can become ill, or they can act as
asymptomatic carriers, simply passing the strain onto others who may become
ill. What can hospitals do?(1) Support producers that prohibit or place
meaningful limits on the use of antibiotics in animal agriculture, (2) Support
policy reform in the U.S. Congress, (3)Encourage additional research on
livestock-associated MRSA.
[food]
/lib/downloads/food/Antibiotics_Animals_MRSA.pdf
191 kb Antibiotics Used in Animal Agriculture Audio of July 13,
2010 HCWH/PEW Press Conference
Summary:
[food]
/lib/downloads/food/Antibiotics_Press_Conference.mp3
6.5 Mb Avoiding Pesky Produce Pesticides Julie Redfern, R.D.,
L.D.N. Brigham and Women's Hospital Previously published on Intelihealth.com,
April 27, 2004. 3pp
Summary:
[food]
/lib/downloads/food/Avoiding_Produce_Pesticides.pdf Balanced Menus: A Pilot Evaluation of Implementation in Four
San Francisco Bay Area Hospitals Lisa Lagasse MHS, and Roni Neff PhD MS,
Johns Hopkins School of Public Health Center for a Livable Future. Developed
for San Francisco Physicians for Social Responsibility and Health Care without
Harm, April 20, 2010. 30pp
Summary: This report describes a pilot evaluation of Balanced Menus program
implementation in four San Francisco Bay Area hospitals: Santa Rosa Memorial
Hospital, the San Francisco VA Medical Center, the John Muir Health Medical
Center, and one anonymous hospital. The hospitals vary in size as well as
medical and food services provided, representing a broad range of possibilities
for the program. The four pilot hospitals set a variety of benchmarks and goals
to try to accomplish the Balanced Menus aims. For example, one focused on
adding fish and "combination dishes" to the menu, while another did
not set a specific target but aimed to use saved money to increase purchasing
of sustainably produced meats. This pilot investigation shows that the Balanced
Menus program implementation across these four hospitals yielded substantial
savings in costs and greenhouse gas emissions that exceeded the initial 20
percent reduction goal.
[food]
lib/downloads/food/balanced_menus/Balanced_Menus_Pilot_Eval.pdf
Balanced Menus Recipe Collection, Health Care Without Harm,
September 2009 24pp
Summary: Six health care facilities contributed recipes for soups, side
dishes and entrees
[food]
/lib/downloads/food/Balanced_Menus_Recipes.pdf Balanced Menus: Serve Healthy Food, Mitigate Climate Change,
Reduce Costs 6pp
Summary: HCWH brochure discusses less meat and other issues related to
balanced menus
[food]
/lib/downloads/food/Balanced_Menus.pdf Balanced Menus Challenge 6pp
Summary: HCWH brochure discussing how to balance menus and sign up for
Balanced Menus Challenge
[food]
/lib/downloads/food/Balanced_Menus_Challenge.pdf Balanced Menus Recipe Toolkit 1 pg
Summary: This toolkit contains entrée recipes submitted by health care
facilities across the country to assist you in providing nutritious, delicious
meals to your patients, visitors, and staff as you participate in the Balanced
Menus Challenge
[food]
/lib/downloads/food/Balanced_Menus_Recipe_Toolkit.pdf Balanced Menus Recipe Toolkit Nutritional Criteria 1 pg
Summary: The nutritional criteria for recipes included in the Balanced Menus
Recipe Toolkit were established as a general guidance for a well balanced
nutritious meal. The nutritional criteria were drawn from a number of different
sources. Nutritional calculations have been performed on all recipes in efforts
to meet the recommended nutritional criteria. The method of nutritional
calculation has been indicated on each recipe. All recipes have been reviewed
by the registered dietitians of the taskforce for nutritional adequacy and
adherence to the stated criteria
[food]
/lib/downloads/food/BalMenuNutritionalCriteria.pdf Balanced Menus Recipe Toolkit Sustainable Purchasing Notes
2 pp
Summary: Preferred characteristics stated for poultry, pork, eggs, beef,
dairy, seafood, soy, and locally-grown foods.
[food]
/lib/downloads/food/BalMenuSustPurchasingNotes.pdf Bay State Medical Center Buys Fresh Local Produce (National
Public Radio) audio 6:36 mins.
Summary:
[food]
/lib/downloads/food/Local_Food_Bay_State_Med_Ctr.mp3 Biobased Food Service Ware and Packaging 4pp
Summary:
[food]
/lib/downloads/food/Biobased_Food_Svc_Ware.pdf California Medical Association Resolution 705-07: Improving
Health Through Sustainable Food Purchasing April 2008. 1pp
Summary: The 2007 California Medical Association resolution encourages
hospitals to adopt policies and implement practices that increase the
purchasing and serving of food that promotes health and prevents disease.
Included are meat and dairy products produced without non-therapeutic
antibiotics, meats derived from non-CAFO sources such as free-range animals,
food grown on non-industrial agricultural operations such as small and
medium-sized local farms, and food grown according to organic or other methods
that emphasize renewable resources, ecological.
[food]
/lib/downloads/food/MAPF_Resolution_Sust_Food_Purch.pdf CHW Adopts Sustainable Food (letter) 1pp
Summary:
[food]
/lib/downloads/food/CHW_Adopts_Sustainable_Food.pdf CHW Commits to Non-GE and Clone-Free Food Purchasing (letter)
Catholic Healthcare West (CHW), May 15, 2008. 2pp
Summary: CHW letter commits to "the implementation of non-GE and
clone-free food purchasing policies and practices"
[food]
/lib/downloads/food/CHW_Commits_to_Non-GE_Food.pdf CHW Hospitals Take Healthy Food Goals to High Levels 3pp
Summary: Premier owner Catholic Healthcare West (CHW) developed its own
"Food and Nutrition Vision Statement" in 2005, nine years after
becoming a signatory to the Coalition for Environmentally Responsible Economies
(CERES). Today, many CHW hospitals have become models for successful
sustainable food-system approaches. Here's a story of just one of them —
Dominican Hospital in Santa Cruz, CA. In keeping with one of its visions to
maximize locally sourced, pesticide-free foods, Dominican Hospital today
operates the flourishing on-campus 3,800 square-foot organic garden.
[food]
/lib/downloads/food/Hosp_Food_Garden_CHW.pdf Catholic Healthcare West (CHW) Food & Nutrition Services
Vision Statement 2pp
Summary: CHW recognizes that food production and distribution systems have
wide ranging impacts on the quality of ecosystems and their communities and
that healthy food is defined not only by nutritional quality, but equally by a
food system which is economically viable, environmentally sustainable and which
supports human dignity and justice.
[food]
lib/downloads/food/Food_Statement_CHW.doc Choosing Environmentally Preferable Food Service Ware: Reusable
and Sustainable Biobased Products 8pp
Summary:
[food]
/lib/downloads/food/EPP_Food_Svc_Ware.pdf Cultivating Common Ground: Linking Health and Sustainable
Agriculture 34pp
Summary:
[food]
/lib/downloads/food/Cultivating_Common_Ground.pdf Fairview Hospital Food Service Initiatives Excerpted from:
Menu of Change: Healthy Food in Health Care, 2008. Healthcare Without Harm.
Summary: Fairview, a Critical Access Hospital in Western Massachusetts,
interprets its mission of promoting a healthier community very broadly. Our
Room Service initiative, aimed at improving patient satisfaction, naturally
evolved into promoting healthier eating for patients and staff. Our rural
Berkshire surroundings, with strong organic agricultural resources, facilitated
our hospital's food services initiatives around food production and procurement.
[food]
/lib/downloads/food/Fairview_Hosp_Food_Svc.pdf Farmers' Markets and CSAs on Hospital Grounds 4pp
Summary:
[food]
/lib/downloads/food/Farmers_Markets_CSAs_Hosp.pdf Feeding Arsenic to Poultry: Is This Good Medicine? 3pp
Summary:
[food]
/lib/downloads/food/Feeding_Arsenic_to_Poultry.pdf The Food and Climate Connection in Health Care Food Service
4pp
Summary: Overview of how climate change affects health and agriculture, and how
health care facilities can reduce their climate footprint
[food]
/lib/downloads/food/Food_Climate_Change.pdf Food and Food Purchasing: A Role for Health Care 4pp
Summary:
[food]
/lib/downloads/food/Food_and_Food_Purchasing.pdf Food Eco-Labels: A Purchasing Guide 4pp
Summary:
[food]
/lib/downloads/food/Food_Eco-Labels.pdf Fresh, Local and Organic: A Successful Recipe for Improving
Europe's Hospital Food Martin Cottingham, Health Care Without Harm Europe,
December 2007. 44pp
Summary: healthcare providers can address both the food quality concerns and
the environmental impacts associated with the meals they serve. That method is
what has become known as sustainable food procurement — a buying policy that
favours minimally processed, locally produced, organic, seasonal and fairly
traded foods.
[food europe]
/lib/downloads/food/Fresh_Local_Organic_Europe.pdf Guide to Poultry Applicable Eco-Labels 2pp
Summary:
[food]
/lib/downloads/food/Poultry_Eco-Labels.pdf HCWH Europe – Better Food, Better Health, Better Environment:
The Benefits of Sustainable Food Procurement in Hospitals A Factsheet by
Health Care Without Harm Europe, 2008-01. 4pp
Summary: Sustainable food procurement is a buying policy which favours
minimally processed, locally produced, organic, seasonal and fairly traded
foods. This factsheet explains why sustainable food procurement is capturing
the imagination of healthcare providers.
[food]
/lib/downloads/food/HCWH_Europe_Better_Food.pdf 348 kb HCWH Europe – Model Menu for Sustainable Food A Factsheet
by Health Care Without Harm Europe, 2008-01. 2pp
Summary: This factsheet describes the differences between the old and new
menu at the Royal Brompton Hospital (London), one of the UK's leading hospitals
in terms of sustainable food procurement.
[food]
/lib/downloads/food/HCWH_Europe_Food_Model_Menu.pdf 258 kb HCWH Europe – Recipe for Change: 10 "Golden Rules"
for Getting More Local and Organic Food onto Hospital Menus A Factsheet by
Health Care Without Harm Europe, 2008-01. 4pp
Summary: This factsheet explains how hospitals have succeeded in providing
patients with more appetising and nutritious meals for patients, made with more
local and organic ingredients.
[food]
/lib/downloads/food/HCWH_Europe_Food_Recipe_for_Change.pdf
381 kb HCWH Europe – Fresh, Local and Organic: A Successful Recipe for
Improving Europe's Hospital Food Health Care Without Harm Europe, December
2007. 44pp
Summary: There is a proven method by which healthcare providers can address
both the food quality concerns and the environmental impacts associated with
the meals they serve. That method is what has become known as sustainable food
procurement — a buying policy that favours minimally processed, locally
produced, organic, seasonal and fairly traded foods.
[food]
/lib/downloads/food/HCWH_Europe_Food_Report_Web_ver.pdf 1.5
Mb HCWH Policy Statement on Antibiotics in Food 2pp
Summary: HCWH supports policies and practices that initially reduce and in
the longer term eliminate the procurement of meat, fish, and dairy products
produced with routine, non-therapeutic uses of antibiotics
[food]
/lib/downloads/food/HCWH_Policy_Antibiotics_Food.pdf HCWH Position Statement on rBGH 2pp
Summary:
[food]
/lib/downloads/food/HCWH_Position_on_rBGH.pdf Healthy Food, Healthy Hospitals, Healthy Communities: Stories
of Health Care Leaders Bringing Fresher, Healthier Food Choices to their
Patients, Staff and Communities By Marie Kulick. The Institute for
Agriculture and Trade Policy, 2005. 32pp
Summary:
[food]
/lib/downloads/food/Healthy_Food_Hosp_Comm.pdf Healthy Food in Health Care: A Menu of Options
Summary:
[food]
/lib/downloads/food/Menu_of_Options.pdf Healthy Food in Health Care: A Pledge for Fresh, Local,
Sustainable Food 4pp
Summary:
[food]
/lib/downloads/food/Healthy_Food_in_Health_Care.pdf Healthy Food in Health Care: ANA Resolution American Nurses
Association 2008 House of Delegates Resolution, 2008. 2pp
Summary: Resolution to eliminate purchasing milk and dairy products for use
in the health care sector that contain artificial hormones such as recombinant
bovine growth hormone (rBGH) and any other food containing inappropriate
additives; and to encourage health care institutions to institute food
preference policies to purchase and serve nutritional foods grown according to
organic or other methods that support and emphasize sustainable food
purchasing, local food systems, renewable resources, ecological diversity, and
fair labor practices
[food]
/lib/downloads/food/ANA_Resolution_Healthy_Food.pdf Healthy Food in Health Care Food Service Contractor Pledge
2pp
Summary:
[food]
/lib/downloads/food/Food_Svc_Contractor_Pledge.pdf Healthy Land, Healthy People: Building a Better Understanding
of Sustainable Food Systems for Food and Nutrition Professionals American
Dietetic Association, 75pp
Summary: American Dietetic Association report.
[food]
/lib/downloads/food/ADA_Food_Primer.pdf Healthy Vending Guidelines A Fit City Initiative San
Antonio, Texas. 5pp
Summary: Suggested List of items for Fit City Vending Machines
[food]
/lib/downloads/food/Healthy_Vending_Guidelines.pdf Hydrate for Health: A Call for Healthy Beverages in Health Care
5 pp
Summary: Hospitals can play an important role by modeling healthy behaviors
in the communities they serve. With their substantial purchasing dollars,
hospitals can have a significant impact on market trends to support overall
health. Despite the charge to "first, do no harm," many facilities
serve high calorie, nutrient-poor food and beverages on patient trays, in
cafeterias, and in vending machines. This document explores the negative health
and environmental impacts associated with sugar sweetened beverage consumption,
and the opportunities for hospitals to take a leadership role in transitioning
to healthier options for their patients, staff and the community through
hydration for health.
[food]
/lib/downloads/food/Hydrate_For_Health.pdf Incorporating Locally and Sustainably Produced Foods into Food
Services Case Study: Good Shepherd Healthcare. 3pp
Summary:
[food]
/lib/downloads/food/Inc_Local_Sustainable_Foods.pdf Institute for a Sustainable Future and St. Luke's: Healthy Food
in Health Care 1page
Summary: Minnesota Governor's award for partnership that is promoting
sustainable health care
[food]
/lib/downloads/food/St_Lukes_Hospital.pdf Kaiser Permanente's Comprehensive Food Policy to Promote
Individual and Environmental Health (Draft, May 1, 2006) 3pp
Summary: May 1, 2006 draft of KP policy on national food purchasing and
labeling guidelines
[food]
/lib/downloads/food/KP_Comprehensive_Food_Policy.pdf Kaiser Permanente Minimum Standards for Healthy Food and
Beverage Selections in Cafeterias 2pp
Summary: Guidelines for healthy beverages, food and snacks
[food]
/lib/downloads/food/KP_Healthy_Cafeteria.pdf Kaiser Permanente Minimum Standards for Healthy Food and
Beverage Selections in Vending Machines 2pp
Summary: Guidelines for healthy beverages and snacks in vending machines
[food]
/lib/downloads/food/KP_Healthy_Vending.pdf Keeping Antibiotics Working Barbara Sattler, RN, DrPH,
FAAN, Environmental Health Education Center, University of Maryland School of
Nursing. 2pp
Summary:
[food]
/lib/downloads/food/Keep_Antibiotics_Working.pdf Know Your Milk: Does It Have Artificial Hormones?
Physicians for Social Responsibility
Summary:
[food]
/lib/downloads/food/Know_Your_Milk.pdf Less Meat, Better Meat, Reduced Ecological Footprint 6pp
Summary: HCWH brochure discusses meat, sustainable diets and link to
greenhouse gas issues
[food]
/lib/downloads/food/Balanced_Menus.pdf List of Hospitals Implementing Balanced Menus Projects During
National Nutrition Month HCWH, March 2010. 7pp
Summary:
[food] Facility names, locations, contact persons, and plans for National Nutrition
Month 2010. This document also available as an Excel spreadsheet.
/lib/downloads/food/Hospitals_Implementing_Balanced_Menus_2010.pdf
Maryland H2E Sustainable Food Newsletter 2 to 6pp
Summary: Information on Healthy Food Pledge, nutrition groups, farmer's
markets and more.
[food]
Spring 2009 /lib/downloads/food/MD_H2E_Sustainable_Food_Newsletter_Spr09.pdf
Fall 2009 (pt 1) /lib/downloads/food/MD_H2E_Sustainable_Food_Newsletter_Fall09_pt1.pdf
Fall 2009 (pt 2) /lib/downloads/food/MD_H2E_Sustainable_Food_Newsletter_Fall09_pt2.pdf
Menu of Change: Healthy Food in Health Care. A 2008 Survey of
Healthy Food in Health Care Pledge Hospitals 36pp
Summary:
[food]
/lib/downloads/food/Menu_of_Change.pdf Minnesota Academy of Family Practictioners Healthy Food in
Healthcare: Letter to CEOs March 2, 2009. 2pp
Summary: In April 2008, the Minnesota Academy of Family Practitioners (MAFP)
passed a resolution entitled "Improving Health through Sustainable Food
Purchasing," which encourages hospitals to consciously implement healthy
food service policies and practices.
[food]
/lib/downloads/food/MAPF_Healthy_Foods_Letter.pdf Minnesota Academy of Family Practictioners Healthy Food in
Healthcare Food Services Practices Survey March 2, 2009. 1pp
Summary: In April 2008, the Minnesota Academy of Family Practitioners (MAFP)
passed a resolution entitled "Improving Health through Sustainable Food
Purchasing," which encourages hospitals to consciously implement healthy
food service policies and practices.
[food]
/lib/downloads/food/MAPF_Healthy_Foods_Survey.pdf Ninety Percent Recovery of Preconsumer Food Discards
Fletcher Allen Health Care, Burlington, Vermont. EPA. 2pp
Summary: The Medical Center Hospital of Vermont (MCHV) Campus of Fletcher
Allen Health Care delivers approximately 90 percent of its food preparation
scraps and steam table leftovers to an off-site composting facility. The
hospital also donates produce to a food bank and sends old grease to a
rendering facility. Its food discard recovery program allows Fletcher Allen to
save approximately $1,400 per year in landfill hauling and tipping fees and to
support a local farm.
[food]
/lib/downloads/food/Food_Waste_Recovery_FA.pdf Norfolk General Hospital / Norfolk Hospital Nursing Home Waste
Minimization Program 2pp
Summary: Norfolk General Hospital and Norfolk Hospital Nursing Home
(NGH/NHNH) consists of a 121- bed community hospital and an 80- bed nursing
home. Lesson Learned — Simcoe, Ontario, home to NGH/NHNH, is not a major urban
city centre, presenting a major challenge for the waste minimization program to
access companies involved in recycling. NGH/NHNH is often faced with no
available service or elevated costs as a result of distance. In response,
NGH/NHNH's strategy has been to network with its peers and stay abreast of
different programs available to source out new programs and/or companies. In
1995, NGH/NHNH received the Outstanding Achievement in Energy Management Award
given by the Task Force on Energy Management in Health Care Facilities in
Canada.
[food]
/lib/downloads/food/Norfolk_Hosp_Waste_Min.pdf On-site Farmers' Market: Allen Memorial Hospital, Waterloo, IA
Institute For Agriculture and Trade Policy, Food and Health Program. 1pp
Summary:
[food]
/lib/downloads/food/On-Site_Farmers_Mkt_Allen_Hosp.pdf On-site Farmers' Market: Duke University Medical Center,
Durham, NC Institute For Agriculture and Trade Policy, Food and Health
Program. 1pp
Summary:
[food]
/lib/downloads/food/On-Site_Farmers_Mkt_Duke.pdf On-site Farmers' Market: National Institutes of Health,
Bethesda, MD Institute For Agriculture and Trade Policy, Food and Health
Program. 1pp
Summary:
[food]
/lib/downloads/food/On-Site_Farmers_Mkt_NIH.pdf On-site Farmers' Markets: Kaiser Permanente Medical Facilities
Institute For Agriculture and Trade Policy, Food and Health Program. 2pp
Summary:
[food]
/lib/downloads/food/On-Site_Farmers_Mkts_Kaiser.pdf Perspectives on Value of Reducing Meat in the Diet 3pp
Summary: American Dietetic Association sees value in vegetarian diet
[food]
/lib/downloads/food/Reducing_Meat_in_Diet.pdf Position Statement on Genetically Engineered Food 4pp
Summary:
[food]
/lib/downloads/food/Genetic_Engineered_Food_Stmnt.pdf Preserving Antibiotics for the Treatment of Human Disease
1pp
Summary:
[food]
/lib/downloads/food/Preserv_Antibiotics_Treat_Disease.pdf Prevalence and Type of Brand Name Fast Food at
Academic-affiliated Hospitals 2pp
Summary:
[food]
/lib/downloads/food/Fast_Food_at_Hospitals.pdf Produce to the People 3pp
Summary:
[food]
/lib/downloads/food/Produce_to_the_People.pdf Purchase of Local and/or Organic Foods for Patients and
Cafeterias: Hospital Food Project (NHS), London, England Institute For
Agriculture and Trade Policy, Food and Health Program. 1pp
Summary:
[food]
/lib/downloads/food/Purch_Local_Organic_Food_NHS.pdf Purchaser's Guide to Sourcing Sustainable Coffee and Tea
4pp
Summary:
[food]
/lib/downloads/food/Sourcing_Sustainable_Coffee_Tea.pdf Purchaser's Guide to Sourcing Sustainable Poultry 6pp
Summary:
[food]
/lib/downloads/food/Purchas_Sustainable_Poultry.pdf Purchasing Directly from a Community Farming Cooperative
Case Study: GROWN Locally - Postville, Iowa. 3pp
Summary:
[food]
/lib/downloads/food/Purchasing_fr_Farm_Coop.pdf Purchasing Guide to Sourcing Dairy Products Produced Without
rBGH
Summary:
[food]
/lib/downloads/food/Purchasing_Non-rBGH_Dairy.pdf Purchasing Guide to Sourcing Food Produced Without Genetically
Engineered Ingredients
Summary:
[food]
/lib/downloads/food/Purchasing_Non-GMO_Food.pdf Redefining Healthy Food: An Ecological Health Approach to Food
Production, Distribution, and Procurement By Jamie Harvie, PE. Paper
presented by The Center for Health Design and Health Care Without Harm at a
conference sponsored by the Robert Wood Johnson Foundation, September 2006.
27pp
Summary:
[food]
/lib/downloads/food/Redefining_Healthy_Food.pdf Ripe for Change: Rethinking California's Food Economy 12pp
Summary:
[food]
/lib/downloads/food/Ripe_for_Change.pdf Sample Poultry Supplier Survey Questions: Identifying and
Purchasing Sustainably Produced Poultry Products Health Care Without Harm.
3pp
Summary:
[food]
/lib/downloads/food/Poultry_Supp_Survey_Quest.pdf Sample Procurement Policy: Purchasing Meat, Poultry, Dairy and
Seafood Produced Without Inappropriate Antibiotic Use 3pp
Summary:
[food]
/lib/downloads/food/Purchasing_Meat_Without_Antibiotics.pdf
San Francisco Department of Public Health: Healthy and
Sustainable Food Policy for Food Served at SFDPH Events, Programs, and
Institutions 6pp
Summary:
[food]
/lib/downloads/food/Healthy_Food_Policy_SF_DPH.pdf Seasonal Foods: A New Menu for Public Health 4pp
Summary:
[food]
/lib/downloads/food/Seasonal_Foods.pdf Sense of Place: Serving Local Food at Your Meeting (brochure) Revised by Steven M. Garrett, M.S., R.D., Food and
Farm Connections Team of Washington State University Cooperative Extension and
the Division of Sustainable Food Systems of the Society for Nutrition
Education.
Summary: Food is an important part of meetings and conferences. Attendees
like to learn about the place where the meeting is being held. This definitely
includes the food. In the few days spent together, attendees can learn about an
area's agriculture, seasonal specialties and local cuisine with every bite.
[food]
/lib/downloads/food/Serving_Local_Food_at_Meeting.pdf
Sustainable Food Newsletter 2 to 6pp
Summary: Newsletter produced by Maryland branch of Hospitals for a Healthy
Environment (H2E)
[food]
Spring 2009 /lib/downloads/food/MD_H2E_Sustainable_Food_Newsletter_Spr09.pdf
Fall 2009 (pt 1) /lib/downloads/food/MD_H2E_Sustainable_Food_Newsletter_Fall09_pt1.pdf
Fall 2009 (pt 2) /lib/downloads/food/MD_H2E_Sustainable_Food_Newsletter_Fall09_pt2.pdf
Sustainable Meat, Poultry and Seafood: Product Availability
Survey 2pp
Summary: Survey designed to help health care entities see availability of
foods from distributors
[food]
/lib/downloads/food/Sustainable_Meat_Poultry_Seafood.pdf Toward a Healthy, Sustainable Food System American Public
Health Association Policy Statement Database. 11/06/2007. 14pp
Summary: The 2007 American Public Health Association policy �Towards a Healthy, Sustainable Food System� urges support of environmentally sound agricultural
practices to reduce contamination, resource use, climate change, in addition to
improved food labeling for country-of-origin and genetic modification, and a ban
on non-therapeutic antimicrobial and arsenic use. It recognizes the urgency of
transforming our food system to promote environmental sustainability, improve
nutritional health, and ensure social justice.
[food]
/lib/downloads/food/APHA_ Food_System_Policy.pdf
Contact info:
Jim Embry
Sustainable Communities Network
573 Stratford Dr. Lexington, KY 40503
http://sustainlex.org/, embryjim@gmail.com,
859-270-3699
