This document discusses initiatives to promote healthy, sustainable food in healthcare settings. It outlines the role hospitals can play in advocating for preventive health and shaping the food system. Examples are provided of hospitals purchasing local, organic produce and antibiotic/hormone-free meat and dairy. Barriers like cost and supply chains are addressed. Resources for hospitals to implement similar programs are listed.
Traditional and Indigenous foods for Food systems transformationFrancois Stepman
Presentation by Anna Lartey Professor of Nutrition.
Anna Lartey (PhD UC Davis); Sc.D. (h.c.McGill University)
Professor of Nutrition, Past President of the International Union of Nutritional Sciences (IUNS 2013-2017)
at Webinar of 20 May 2021. Traditional and Indigenous Foods for Food Systems Transformation in Africa
Traditional and Indigenous foods for Food systems transformationFrancois Stepman
Presentation by Anna Lartey Professor of Nutrition.
Anna Lartey (PhD UC Davis); Sc.D. (h.c.McGill University)
Professor of Nutrition, Past President of the International Union of Nutritional Sciences (IUNS 2013-2017)
at Webinar of 20 May 2021. Traditional and Indigenous Foods for Food Systems Transformation in Africa
TESTING A READY-TO–USE–SUPPLEMENTARY-FOOD (RUSF) OF HIGHER PROTEIN QUALITY ON...Adetutu Sadiq
My Final Symposium Presentation for the Summer Research Program I was a part of at Washington University in St. Louis, MO.
I worked in Child malnutrition in Malawi.
Healthy Village: An Approach for localizing SDGs and combat child malnutrition ahidul islam kazal
The objectives of Healthy Village Campaign Program are to ignite desire of individuals, households, and community to improve the health of their children, environments, and lives to achieve the status of Healthy Village under the overall guidance of Union Parishad.
Nutrition-sensitive food systems: from concepts to practice: Resources for de...Francois Stepman
15 May 2017. Brussels. Infopoint Lunchtime Conference: presentation by Cristina Amaral, Director, FAO liaison office with the European Union and Belgium
Charlotte Dufour, FAO Nutrition policy and programme officer
Domitille Kauffmann, FAO Nutrition and resilience and capacity development advisor
This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
Presented by Muntita Hambayi
Presented at Report Launch "Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi"
Ufulu Gardens, 28th April, 2015
Food as Medicine: from Old Wisdom to Modern ScienceKevin KF Ng
Origin of Food as Medicine; discoveries of micronutrients, essential fatty acids, dietary fiber; chronic inflammation; phytochemicals, life expectancy; cause of death
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 Lucia Sayre of Health Care Without Harm, 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/
TESTING A READY-TO–USE–SUPPLEMENTARY-FOOD (RUSF) OF HIGHER PROTEIN QUALITY ON...Adetutu Sadiq
My Final Symposium Presentation for the Summer Research Program I was a part of at Washington University in St. Louis, MO.
I worked in Child malnutrition in Malawi.
Healthy Village: An Approach for localizing SDGs and combat child malnutrition ahidul islam kazal
The objectives of Healthy Village Campaign Program are to ignite desire of individuals, households, and community to improve the health of their children, environments, and lives to achieve the status of Healthy Village under the overall guidance of Union Parishad.
Nutrition-sensitive food systems: from concepts to practice: Resources for de...Francois Stepman
15 May 2017. Brussels. Infopoint Lunchtime Conference: presentation by Cristina Amaral, Director, FAO liaison office with the European Union and Belgium
Charlotte Dufour, FAO Nutrition policy and programme officer
Domitille Kauffmann, FAO Nutrition and resilience and capacity development advisor
This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
Presented by Muntita Hambayi
Presented at Report Launch "Mapping Linkages Between Agriculture, Food Security and Nutrition in Malawi"
Ufulu Gardens, 28th April, 2015
Food as Medicine: from Old Wisdom to Modern ScienceKevin KF Ng
Origin of Food as Medicine; discoveries of micronutrients, essential fatty acids, dietary fiber; chronic inflammation; phytochemicals, life expectancy; cause of death
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 Lucia Sayre of Health Care Without Harm, 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/
Farm Fresh: Healthcare Project How-To Guide
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
9th International Public Markets Conference - Gus SchumacherPPSPublicMarkets
Session - Get Healthy: Innovative Public Market Strategies and Programs to Increase Access to Fresh, Healthy Food
Gus Schumacher is Vice President of Wholesome Wave in Bridgeport, Connecticut.
Bringing Fruit & Vegetable Prescription Programs to Detroitnicolaliz
Fruit and vegetable prescription programs have become innovative partnerships between healthcare and community food providers – connecting patients to fresh, healthy, locally-grown produce while providing direct economic benefits to small & midsize farmers and the community. Learn about the first ever pilot program in Detroit, Michigan. Visit http://www.ecocenter.org/healthy-food/fruit-vegetable-prescriptions to learn more.
This research was performed for the University of Washington graduate course: Design Thinking Studio. The content of this presentation is on the topic of nutritional health in urban Seattle.
"Overview: Sustainable agriculture production and diversification for healthy...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 1.1: Sustainable agriculture production and diversification for healthy diets"
Health Benefits of Urban Agriculture
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children =
http://scribd.com/doc/239851214 ~
`
Double Food Production from your School Garden with Organic Tech =
http://scribd.com/doc/239851079 ~
`
Free School Gardening Art Posters =
http://scribd.com/doc/239851159 ~
`
Increase Food Production with Companion Planting in your School Garden =
http://scribd.com/doc/239851159 ~
`
Healthy Foods Dramatically Improves Student Academic Success =
http://scribd.com/doc/239851348 ~
`
City Chickens for your Organic School Garden =
http://scribd.com/doc/239850440 ~
`
Simple Square Foot Gardening for Schools - Teacher Guide =
http://scribd.com/doc/239851110 ~
Senior Sow What? Journey on food - where it comes from, what is a food print, and how do our food choices affect our world.
This presentation is about how we define healthy eating and how learning about food choices and healthier foods can help food banks.
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
SNAP at Farmers Markets: Logistics, Policies, Partners, and Evaluating Success
Fostering Health and Equity healthcare models for changing food environments
1. Healthy Food in Health Care:
A New Vision for Hospitals
Lena Brook, Senior Program Associate
lena@sfbaypsr.org
www.sfbaypsr.org
San Francisco Bay Area Chapter
Physicians for Social Responsibility
2. Healthy Food in Health Care
The HFHC program challenges the healthcare sector to
recognize their crucial role in advocating for a healthier and
more sustainable food system. We catalyze sustainable
procurement efforts, create clinician advocates, and inspire
health care institutions to become leaders in shaping a food
system that is grounded in preventive medicine.
3. Obesity in Context
¨ Medical costs for diet-
related disease is staggering
—$147 BILLION for obesity
alone per year
¨ Poor nutrition is a risk factor
for four of the six leading
causes of death in the United
States —heart disease,
stroke, diabetes and cancer.
4. Obesity in Context
“It is unreasonable to expect
that people will change
their behavior easily when
so many forces in the social,
cultural, and physical
environment conspire
against such change”
Institute of Medicine
5. Health Care in Context: Why Hospitals?
¨ Primary prevention part of mission
¨ Position to influence behavior
¤ Respected sources of health information
¤ See patients and visitors at key time
¤ Staff members see burden of chronic disease
¨ Many patients, visitors, staff would welcome change
¨ Health care food service: $12 billion market in U.S.1
¨ Opportunity to influence local markets, distribution networks,
national food distributors
6. Health Care in Context: Workforce
Health
¨ Healthcare one of largest industries in US: expected to create
more jobs that any other industry 2008- 2018
¨ Most healthcare workers have jobs that require less than 4
years of college education
¨ Hospitals employ 34.6% of healthcare workforce
¨ 2008 University of Minnesota Study1:
¤ 25% health service workers obese compared to 8% of
health diagnosing workers like doctors
¤ Black and Latino lower wage workers more likely to be
obese than white counterparts
1 Chou, C., Johnson, P. Journal of Occupational Environmental Med. 2008. June; 50(6):696-704
8. Confined Animal Feeding Operations: CAFOs
¨ Require constant use of non-therapeutic antibiotics to prevent
disease outbreaks in confined spaces
¨ Factory farms emphasize high volume and profit
¨ Produce millions of animals yearly
¨ Often result in inhumane treatment of animals
¨ Produce 1.3 billion tons of waste/year
¨ Manure spills kill millions of fish and pollute bays and oceans
9. Pesticides and Human Health: California
¨ California uses nearly 20% of total US pesticides
¨ 90% of pesticides used are prone to drift.
¨ Farmworkers are 59-70% more likely to develop various forms of
cancer that the rest of the population.
¨ More than half of the 27 pesticides regulated as drinking water
contaminants have been detected in California drinking water
supplies above “safe” levels; an estimated 16 million people are
drinking pesticide-tainted water
¨ Studies show child’s body burden of pesticides ê with organic diet
10. Food and Climate Change
¨ Different food groups exhibit a large range in GHG intensity
¨ Meat and dairy production primary contributors to GHG
emissions from the agricultural sector;
¨ Eating less meat and dairy has huge impact on reducing GHGs
Pounds of CO2 Produced
Per Pound of Product
“Livestock’s Long Shadow,” UN Food
and Agriculture Organization, 2006
11. Community and Economic Health
¨ US family farmers typically
lose money every year. In
2001 alone, income declined
by 60%.
¨ Farmers receive only 16¢ for
every $1 spent at a
supermarket
¨ In contrast, for every $1 spent
at a farmers’ market generates
3x that amount for the local
economy
12. Pledge: Nearly 350 Signatories
“We pledge to encourage our
vendors…to supply us with
food that is, among other
attributes, produced without
synthetic pesticides and
hormones or antibiotics given
to animals in the absence of
diagnosed disease….”
13. Menu of Options: A Diversity of Health
Care Food Initiatives
¨ Growing food and/or hosting farmers’
markets on-site
¨ Buying local, seasonal, and organic
foods
¨ Buying hormone and antibiotic-free
foods
¨ Creating a healthy beverages strategy
¨ Preventing waste in food services and
composting food waste
¨ Reducing meat protein in favor of plant-
based protein
¨ Passing comprehensive food policies
14. Balanced Menus Challenge:
Less Meat, Better Meat
¨ Phase 1: Join Balanced Menus
Challenge – goal is 20% reduction
in meat within 12 months
¨ Phase 2: With new reduced meat
menus, prioritize purchase of local,
sustainably-raised meat and
poultry
¨ OR, tackle Phase 1 and 2
simultaneously!
15. Fo o d M a t t e r s : H e a l t h C a r e E d u c a t i o n a n d
A d vo c a c y
We inspire clinicians to:
¨ Provide anticipatory guidance to patients and
families about the importance of healthy foods and
a healthy food system.
¨ Work within health care facilities to create a
healthy food service model that is recognized as
integral to a preventive health agenda.
¨ Work within the community at a local,
regional and national level, to promote policies
that support the development of a healthy,
accessible, and fair food system.
16. Hospital Leadership Team (HLT)
Leaders in sustainable foods procurement in the
Bay Area health care community
Karen Arnold, VA Medical Center Stephanie Singer, Sutter Maternity and Surgery
Linda Hansen, Santa Rosa Memorial Hospital Stratis Rozakeas, Alta Bates Medical Center
Jack Henderson, UCSF Medical Center Lorenzo Wimmer, Kentfield Rehabilitation and
Alison Negrin, John Muir Health Specialty Hospital
Ron Senior, Sequoia Hospital Kathleen Reed, Kaiser Permanente
17. John Muir Health System
¨ Source local produce:
Buy Fresh, Buy Local;
Brentwood Mix
¨ Partner with local
farmers’ market: cooking
demos, food education
¨ CSA drop-off point
¨ On-site herb gardens
¨ Host variety of free
classes on cardiac
nutrition, healthful eating
18. John Muir Health System
¨ Source rBGH-free milk,
yogurt; local baked
goods; some sustainable
meat/poultry;
¨ Café and patient menu
revamp
¨ Weekly “Healthy Meal
Deal”: reduced price for
healthy meal for staff
19. UCSF Medical Center
¨ Cafeteria ~$4.5m/yr
¨ Catering service ~$2m/yr
¨ 1500 patient meals per day
20. UCSF Medical Center
¨ Increasing
purchase of local fruits
& vegetables including Brentwood
Mix
¨ Serve rBGH-free milk, yogurt
(local)
¨ Lead UC sustainability process
¨ Hold
sustainable food community
education events
¨ Transitioning to 100% cage-free
eggs
¨ Host weekly farmers’ market
21. San Francisco VA Medical Center
240-bed facility, half in long-term care
Enhanced patient menu:
¨ rBGH-free milk, yogurt
¨ Local whole grain breads
¨ Double vegetable portions for
all meals
¨ Substitutes brown rice for white rice
¨ More dark greens, seeds, nuts,
legumes in salads
¨ 6-week cooking class instituted
¨ Community garden on VA campus
23. Primary Challenges
¨ Many supply chains remained under-developed for
local, sustainably produced foods from the
perspective of large institutional purchasing
¨ Cost: food service operations under contast pressure
to reduce costs yet “good” food costs more
¨ GPOs/Contracts: Does food belong in this type of
contract? How can hospitals reclaim power over
these?
¨ Complex array of diets for in-patient food service
24. Re s o u r c e s
¨ Health Care Without Harm Food website
¤ www.healthyfoodinhealthcare.org
¤ BalancedMenus Challenge
www.noharm.org/us_canada/issues/food
¤ Food Matters
www.noharm.org/us_canada/events/foodmatters
ADA’s Hunger and Environmental Nutrition DPG
¤ www.hendpg.org