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Kaiser Permanente Comprehensive Food Policy and Programs presented by Suzanne Briggs
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Kaiser Permanente Comprehensive Food Policy and Programs presented by Suzanne Briggs

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Power Point used during the Menu of Change: Healthy Food in Health Care workshop, presented by Suzanne Briggs of Kaiser Permanente

Power Point used during the Menu of Change: Healthy Food in Health Care workshop, presented by Suzanne Briggs of Kaiser Permanente

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  • 1. Kaiser Permanente Comprehensive Food Policy and Programs Kaiser Permanente Farm to Cafeteria Conference March, 2009 Presented by Suzanne Briggs
  • 2. The Convergence of Interests, Opportunities, and Imperatives
    • Community Health Initiatives/HEAL
    • Environmental Stewardship Council
    • Care Management Institute Weight Management Initiative
    • Employee Wellness Policy
    • HEAL Advocacy by KP Physicians & Employees
    • KP Farmers Markets
    • THRIVE Campaign
  • 3. Comprehensive Approach: 5 P’s
    • Partners
    • Policy
    • Program
    • Promotion
    • Physical Project
  • 4. Partners of the Comprehensive Food Policy
    • KP Food Policy Steering Committee – Develop Vision, Guiding Principles, Supported Implementation
    • KP Food Workgroup – Inpatient Meals, Cafeterias, Vending, Catering
    • KP Farmers Market Initiative – Farmers Markets, Community Gardens
    • Technical Assistance and Support – Health Care without Harm, Broadlane, Center for Food and Justice, Community Alliance of Family Farms
  • 5. Kaiser Permanente Comprehensive Food Policy: Foundation for Policy and Programs
    • Vision and Statements of Principle
    • Minimum Standards for Healthy Food & Beverages
        • Vending Machines
        • Cafeteria and Coffee Carts
        • Catering
        • Inpatient Food
        • Guidelines for Healthy Meetings
    • Request for Information (RFI)
  • 6. Healthy Picks Vending Machines -> Fit Picks
      • Change behavior by creating choices, not mandates
      • 35% of Slots offer Healthy Foods
      • Minimum Standards Criteria is an Education Tool
      • Countywide Collaboration with Schools and Government
      • The Discovered Gatekeepers - Vending Company Drivers
      • Develop Healthy Foods Demand to Support Suppliers
      • Partnership with National Automated Merchants Association
  • 7.  
  • 8. Fit Picks in Time Square www.fitpicks.org
  • 9. Bring Fresh Produce to Campus
  • 10. Comprehensive Food Program: Implementation Successes and Challenges
    • Farmers Market vs Farm Stand
      • Parking Considerations
      • Location on Campus
      • Vendor/Customer Ratio
      • Number of Days Offered
      • Management of Farmers Market
      • Collecting Data - Dot Surveys and Crowd Counts
        • www.oregonfarmersmarkets.org
  • 11. Comprehensive Food Program: Implementation Successes and Challenges
    • Cafeteria and Coffee Carts
      • Sourcing Products – Push Demand Up the Chain
      • Convenient Kitchens vs Prep Kitchens
      • Seasonal Menus
      • Promotional Signage
      • Frontline Employee Education Classes
      • Borrow Ideas from Unusual Sources
  • 12. Comprehensive Food Program: Implementation Successes and Challenges
    • Inpatient Food
      • Focus on Healthy Comfort Food
      • In Patient Order Preference Survey
      • Connect the Patients to the Food Source
      • Room Service – Order on Demand
  • 13. Comprehensive Food Policy: Resources
    • Healthy Food in Health Care Pledge http://www.noharm.org/us/food/pledge
    • HCWH Website and Publications http://www.noharm.org/us/food/gettingstarted
    • How to Create A Farmers Market www.oregonfarmersmarkets.org
    • Seek out Physicians and Health Providers to become Your Policy and Program Advocates
    • Build Diverse Healthy Eating Community Partners
  • 14. Eating is an Agricultural Act Wendell Berry