2. PRESENTATION OVERVIEW
01. Areas Of Focus
02. Assessment and Tools
03. Implementation Ideas
04. Best Practices
05. Today’s Opportunities
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
3. Hospitals can help to mitigate
the effects of climate change by
moving towards a more
sustainable food system.
As anchor institutions hospitals
are in the position to greatly
influence other businesses and
institutions in their communities
Hospitals can model health by
serving food that supports
prevention-based healthcare.
321
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
WHY IS THIS IMPORTANT?
5. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
ASSESSMENT
AND TOOLS
02
6. Include more fresh produce
Lower in fat, sugar, and sodium
Higher in fiber: whole grains and
legumes
HEALTHFULNESS OF FOOD:
Definition
Meals with less meat
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Food that nourishes the body.
7. “Healthy for Life” signage in Cafeteria
Wide variety of healthy choices
in Cafeteria (grab and go)
Dairy is rBGH and non-therapeutic
antibiotic free
HEALTHFULNESS OF FOOD:
Mission Viejo Strengths
Recipes tied with My Fitness Pal
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Some vegetarian and gluten-free
selections available
8. Limited variety of whole grains
Fresh fruit only offered on regular patient menu
Ingredients not listed on signage in cafe
HEALTHFULNESS OF FOOD:
Mission Viejo Opportunities
Recipes and presentation could be enlivened
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Limited exploration of vegetable variety and
cooking methods
9. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
HEALTHFULNESS OF FOOD:
Mission Viejo Opportunities
John Muir Health System Cafe
10. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
HEALTHFULNESS OF FOOD:
Mission Viejo Opportunities
!!
massa organics
brown rice
Ingredients: locally sourced & organic brown rice, water.
!
Healthy Tip: Eating whole grains like brown rice lowers your risk of
chronic disease, and helps keep mood and energy levels steady.
Saveur magazine called Massa Organics “the best brown rice!”
Fat
Fruits Starch &
Grains
ProteinVegetables
Serving Size: 3/4 cup, cooked
Calories: 160 kcal
Total Fat: 1 g Saturated: 0 g
Protein: 3 g
Carbohydrates: 34 g
Fiber: 1 g
Sodium: 0 mg
11. Local produce grown using farming practices that
promote health of the soil
Production process that respects human dignity
Excellence in waste stream management partners
SUSTAINABILITY:
Definition
Meat and Poultry that is raised humanely, without
growth hormones or non-therapeutic antibiotics
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Beneficial for the longterm health and
nourishment of the planet..
12. Switching to Grass Fed Beef Patties
Working on food waste reduction to
control costs
Flexibility to implement seasonal
variations in Cafeteria
SUSTAINABILITY:
Mission Viejo Strengths
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Using some compostable paper
goods
13. Sustainable procurement is not a priority
at this point
Still using Styrofoam bowls and plates
No Recycling of glass, plastic or tin
No tracking of local or sustainable
purchasing in place
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
SUSTAINABILITY:
Mission Viejo Opportunities
14. The concept of the triple bottom line means that business
success is no longer defined only by monetary gain but also
by the impact an organization's activities have on society as
a whole.
“Working” the triple bottom line means making efforts to
insure the hospital’s actions live up to the needs of all
stakeholders, including the patients, community, environment,
employees, customers, and suppliers.
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
SUSTAINABILITY:
The Triple Bottom Line
The Key To Sustainability:
15. Childhood Obesity initiative funded and staffed by Mission Hospital
Community Benefit chairs and provides staff for the Green Team
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
COMMUNITY BENEFIT:
Mission Viejo Strengths
o “Fitnessgram” BMI results in the County is tracked
- No improvement in BMI reported in 2013
o School Wellness Initiatives underway (ENACT Tool)
- No improvement in access to healthy food reported for 2013
- Grant awarded to the community for park renovation, with a
matching grant from Mission Hospital.
16. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
COMMUNITY BENEFIT:
Mission Viejo Opportunities
Review opportunities for your next community needs assessment
Look for community partners
Create additional goals for Green Team around sustainable foods
18. Explore greater variety of seasonal fruits and vegetables and
healthier cooking processes
Increase vegetarian, fish and poultry options throughout all menus
Encourage greater variety of whole grain consumption in
breads, pizza, and side starches
HEALTHFULNESS OF FOOD
Phase 1 Implementation Ideas
Reduce meat entrees on patient menus
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Offer non-sugary drink with cafeteria specials rather than
“Fountain Drink”
Offer a healthier or vegetarian option of the Demonstration Combo
19. Sign the Healthy Food in Health Care Pledge*
Send MedAssets, Sysco LA, and local vendors a
signed letter of intent* to purchase more
sustainably
Establish local produce sourcing
Join the Southern CA Healthcare Leadership
Team
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
SUSTAINABILITY PRACTICES
Phase 1 Implementation Ideas
Provide information to customers regarding
sustainability in cafeteria and on patient menus
20. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
SUSTAINABILITY PRACTICES
Healthcare Pledge - Benchmarking
SOUTHERN
CALIFORNIA:
HEALTHCARE
LEADERSHIP
TEAM
MEMBERS
Cedars-‐Sinai
Medical
Center
Dignity
Health
Hoag
Memorial
Presbyterian
Kaiser
Permanente
Methodist
Hospital
of
SoCal
Providence
Health
Santa
Barbara
CoIage
Hospital
St.
Joseph
Health
UCLA
Healthcare
21. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
COMMUNITY BENEFIT:
Phase 1 Implementation Ideas
Determine readiness of organization to embrace this kind of
change
Reach out to other Food Access and Local Food System advocacy
groups (ie, Food Matters) to further goal to reduce childhood
obesity
Participate in Southern California Healthcare Leadership Team (HLT)
with Health Care without Harm
23. Create a fruit and vegetable rotation for patients and cafeteria
Send vegetable with entrée by default rather than setting up menus
so that patients choose two starches
HEALTHFULNESS OF FOOD
Phase 2 Implementation Ideas
Describe fruits and vegetables as “seasonal” on patient menu
to allow for flexibility
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Provide two vegetables per meal
Source gluten-free ingredients to use in recipes (soy sauce, gravy
mix, soup base)
Incorporate whole grain vegetarian entrée recipes with less cheese
and dairy
24. HEALTHFULNESS OF FOOD
Sample Seasonal Menus
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
25. HEALTHFULNESS OF FOOD
Sample Seasonal Fruit Rotation
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Regular
Diabe<c
Renal
Mon
Red
Grapes
Red
Grapes
Red
Grapes
Tue
Apple
Packet
Apple
Packet
Apple
Packet
Wed
Fruit
cup
Strawberries
Strawberries
Thur
Pineapple
Pineapple
Pineapple
Fri
Papaya/kiwi
Strawberries
Strawberries
Sat
Mandarine
Orange
Red
Grapes
Red
Grapes
Sun
Fruit
cup
Pineapple
Pineapple
Regular
Diabe<c
Renal
Mon
Fruit
cup
Fruit
Cup
Renal
Fruit
cup
Tue
Pineapple
Pineapple
Pineapple
Wed
Pear
Slices
Pear
slice
Pear
slices
Thur
Persimmon
Persimmon
Pineapple
Fri
Apple
pkt
Apple
pkt
Apple
pkt
Sat
Pineapple
Pineapple
Pineapple
Sun
Apple
pkt
Apple
pkt
Apple
pkt
LUNCH
DINNER
26. Incorporate and promote sustainable foods on all menus
Recycle glass, plastic, tin and aluminum
Switch to cage-free liquid eggs
Measure sustainable meat, poultry and fish purchases for baselines
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
SUSTAINABILITY PRACTICES
Phase 2 Implementation Ideas
Recommend Ecolab’s Apex Chemical system
o Show progress against National Benchmarks over time
o work closely with local waste management company to reduce
costs of haulage
o Find cost savings in other food categories to offset higher cost
o more efficient use of water and chemicals, less packaging
27. Build 10% discretionary spending into foodservice
purchasing contracts to use for local purchases
Work with a local farm or waste haulage company
to pickup and compost pre-production food waste
Increase percentage of local purchases year after
year
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
SUSTAINABILITY PRACTICES
Phase 2 Implementation Ideas, cont.
Recommend Ecolab’s Apex Chemical system
o more efficient use of water and chemicals, less
packaging
28. Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
COMMUNITY BENEFIT:
Phase 2 Implementation Ideas
Join the Orange County Food Access
Coalition
Work with community leaders to acquire open space for an urban
garden
Help fund and promote farmer’s
market SNAP program
Partner with other faith-based organizations and schools on
purchasing and promoting sustainable foods and encouraging
healthy production methods
30. BEST PRACTICES
Example: John Muir Hospital
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Quarterly
healthy
cooking
classes
offered
to
the
community
31. BEST PRACTICES
Example: St. Joseph Health, Sonoma
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Healthy Food
Promotions
32. BEST PRACTICES
Example: Kaiser Permanente
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Vision for a Healthy Food System:
“Kaiser Permanente aspires to provide healthier food for
members, employees, and visitors in a manner that promotes
agricultural practices that are ecologically sound, economically
viable, culturally appropriate, and socially responsible.”
33. BEST PRACTICES
Example: New Milford Hospital, CT
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
36. TODAY’S OPPORTUNITIES
Spread the Word
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
+ Prominently display the signed Healthy
Food Pledge
+ Indicate on menus which products are
local
+ Use café to begin educating staff and
guests about sustainability and health
(“Why buy Local” handouts)
+ Tabling during lunch hour around
healthy food, with chef and/or dietitian
+ Share pledge with local media, and
changes that are made in regard to
healthy food and sustainability
37. TODAY’S OPPORTUNITIES
Celebrate Success
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
+ Create marketing materials for patient trays
sharing what you’ve done to increase the
healthiness of their meals
+ Promote more purchases of healthy fruits
and vegetables in cafeteria
o For example: 5-a-Day Punch Card,
Produce Bucks, etc.
+ Share progress with HCWH, who publishes
articles about progress and participation
HURRAY!
38. TODAY’S OPPORTUNITIES
Cost Saving Opportunities
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
Stop using frying oil, or sell to bio-diesel company
Stop using paper tray mats
Use less meat, more whole grain vegetarian
entrées
Eliminate use of bottled water for catering
Reduce waste haulage costs through recycling
and use of reusables
39. TODAY’S OPPORTUNITIES
What is needed to implement
these changes?
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
1 or 2 staff champion leaders
Senior leadership engagement
Tangible goals
Create a food policy at the health system level
in line with St. Joseph Health’s Mission, Vision
and Values around health, wellness, and
ecological stewardship
40. RESOURCES & REFERENCES
Mission
Hospital
Healthy
&
Sustainable
Food
Assessment:
January
13-‐14
2013
+ New Milford story: Press Ganey scores rise to the 90th percentile http://
www.unidine.com/uploadDocs/1/partners.pdf
+ http://www.newmilfordmarket.org/vendor/plow-to-plate-initiative/
+ Greenville Community Garden addresses the issue of Food Deserthttp://
www.greenvilleonline.com/article/20131110/DOWNTOWN/
311100003/Urban-farms-feed-Greenville-s-food-deserts-from-within
+ Fletcher Allen Health Care http://www.fletcherallen.org/upload/photos/
4709Case_Study_UHC.pdf
+ Health Care without Harm Tools & Resources http://
www.healthyfoodinhealthcare.org/resources.php?pid=121
