The John Muir Health System document outlines their path to more sustainable food practices. It discusses their initial vision in 2003 to make food an integral part of the healing process. They faced challenges like resistance to change and existing food contracts. Their vision then expanded in 2005 to transform their entire food system. They formed a Healthy Food Committee with multi-disciplinary representation. The committee developed strategic plans and actions to source more local, sustainable, and healthy foods and educate staff and the community. They have since accomplished goals like increasing vegetarian options and partnering with local farms.

1. John Muir Health System
Our Path to Sustainability

2. 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

3. Initial Vision (2003-2005)
• To make the food served by the health system an
integral part of the healing process

4. 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

5. Expanded Vision (2005 – Present)
To transform JMHS approach to food quality,
preparation, purchasing, and relationship to
local/regional communities.

6. Formation of the
Healthy Food Committee
• Educated medical staff of
sustainable food practices
• Surveyed employees and
physicians on the
importance of healthy,
sustainable food in their
work environment
• Date of first committee
meeting inviting
participation in hospital
newsletter
Healthy Food Noon Conference

7. Multi Disciplinary-Cross Campus
Representation
• Human Resources
• Public Relations
• Medical Staff and Administration
• Nutrition Services
• Plant Services
• Materials Management
• Community Health Alliance
• Employee Wellness/Education

8. 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

9. Now Serving
• Wild Friday catch
• Cage free liquid eggs
• Organic strawberries
• Rocky chicken
• Hormone free burgers
• Masa brown rice
• Local CAFF sourcing of
seasonal vegetables and fruits
• Even LESS MEAT!
• Increased vegetarian options

11. New patient menu

12. New menu roll out

13. CSA with Farm Fresh To You
First drop off of local produce box
Our lead dietician doing a QC

14. Re-launch of CSA

15. Mt Diablo high school partnership
Student vegetable garden

16. Farm tour with UCSF

17. Local asparagus!

18. Sharing our story

19. Nutritional marketing tools

20.
asian noodles
with stir-fry vegetables and
tofu
Healthy
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-stick
noodles, 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.

21. Eat Well, Be Well
Nutrition Education for
everyone!
Attend one or all of these FUN
and INFORMATIVE sessions to
watch a cooking demonstration
and learn the following;
How to read food labels
Basic healthy eating options
What food to eat…..and why
How to prepare healthy salads
using foods that are in season
And much more!
Sessions facilitated by Alison
Negrin, John Muir Executive Chef
and Susie Howard, John
Muir Registered Dietician

22. Educate in the community

23. 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