Health 3.0 Leadership Conference: Our Path to Sustainability with Alison Negrin
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Health 3.0 Leadership Conference: Our Path to Sustainability with Alison Negrin

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In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.

In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.

We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:

- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.

Enjoy this Bright Spot presentation from Alison Negrin of John Muir Health, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.

To learn more about this event, please visit:

http://calpact.org/index.php/en/events/leadership-conference


Learn more about CALPACT:
http://calpact.org/

Learn more about the CHL:
http://chl.berkeley.edu/

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    Health 3.0 Leadership Conference: Our Path to Sustainability with Alison Negrin Health 3.0 Leadership Conference: Our Path to Sustainability with Alison Negrin Presentation Transcript

    • John Muir Health SystemOur Path to Sustainability
    • Overview•  John Muir Health - Our Story–  Initial and expanded vision–  Key Steps and Challenges–  Healthy Food Committee Formation–  Committee Actions–  Accomplishments–  Lessons–  Benefits–  Next Steps
    • Initial Vision (2003-2005)•  To make the food served by the health system anintegral part of the healing process
    • Challenges and First Steps•  Challenges–  Resistance to change among workers and diners–  Purchasing contracts with large food companies•  First Steps–  Introduced seasonal vegetables on all menus–  Incorporated healthier cooking methods–  Reduced use of processed foods
    • Expanded Vision (2005 – Present)To transform JMHS approach to food quality,preparation, purchasing, and relationship tolocal/regional communities.
    • Formation of theHealthy Food Committee•  Educated medical staff ofsustainable food practices•  Surveyed employees andphysicians on theimportance of healthy,sustainable food in theirwork environment•  Date of first committeemeeting invitingparticipation in hospitalnewsletterHealthy Food Noon Conference
    • Multi Disciplinary-Cross CampusRepresentation•  Human Resources•  Public Relations•  Medical Staff and Administration•  Nutrition Services•  Plant Services•  Materials Management•  Community Health Alliance•  Employee Wellness/Education
    • Committee Actions•  Created mission statement•  Developed strategic plan•  Formed sub groups–  Healthy food–  Sustainable/local food procurement–  Marketing / Public relations–  Staff and community education–  Minimize waste
    • Now Serving•  Wild Friday catch•  Cage free liquid eggs•  Organic strawberries•  Rocky chicken•  Hormone free burgers•  Masa brown rice•  Local CAFF sourcing ofseasonal vegetables and fruits•  Even LESS MEAT!•  Increased vegetarian options
    • New patient menu
    • New menu roll out
    • CSA with Farm Fresh To YouFirst drop off of local produce boxOur lead dietician doing a QC
    • Re-launch of CSA
    • Mt Diablo high school partnershipStudent vegetable garden
    • Farm tour with UCSF
    • Local asparagus!
    • Sharing our story
    • Nutritional marketing tools
    •      asian noodleswith stir-fry vegetables andtofuHealthy  Tip:  By  giving  up  meat  for  one  day  each  week  you  can  save  money,  reduce  your  environmental  impact  and  live  a  healthier  life.    Ingredients: chinese rice-sticknoodles, tofu, napa cabbage,bok choy, carrots, snow peas,red bell pepper, bean sprouts,stir-fry sauce, sesame oil,cilantro, garlic, ginger, chili oil.Contains: wheat, soy.Please note: seasonal substitutions are made as needed. Allergy foods are noted when known.All foods prepared in a kitchen that processes nuts, soy, eggs, corn, wheat, dairy and shellfish.  
    • Eat Well, Be WellNutrition Education foreveryone!Attend one or all of these FUNand INFORMATIVE sessions towatch a cooking demonstrationand learn the following;How to read food labelsBasic healthy eating optionsWhat food to eat…..and whyHow to prepare healthy saladsusing foods that are in seasonAnd much more!Sessions facilitated by AlisonNegrin, John Muir Executive Chefand Susie Howard, JohnMuir Registered Dietician
    • Educate in the community
    • Lessons Learned•  Start with low hanging fruit•  Utilize existing resources•  Strategic selection of committee members•  Secure commitment from senior leadership•  Collaborate with other institutions,organizations and community leaders