Three key drivers are pushing the trend of more sustainable and healthy food in hospitals:
1) Health - Addressing obesity costs and linking diet to diseases.
2) Climate - Recognizing food's role in climate change and potential to reduce emissions through practices like grass-fed beef and composting food waste.
3) Antibiotic resistance - Concerns about overuse of antibiotics in meat production and preserving antibiotics as critical medical tools.
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
From plant-based beef to chicken grown from cells, alternatives to conventional meat are attracting considerable innovation and investment worldwide.
These new foods have everyone from vegans to meat corporations excited, but what does this global trend mean for Australian business, agriculture and science?
The influence of livestock-derived foods on the nutrition of mothers and infa...ILRI
Presented by Delia Grace, Paula Dominguez-Salas and Silvia Alonso at a Land O’Lakes/ILRI workshop on animal source foods for nutrition impact, Nairobi, Kenya, 4 May 2017.
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
From plant-based beef to chicken grown from cells, alternatives to conventional meat are attracting considerable innovation and investment worldwide.
These new foods have everyone from vegans to meat corporations excited, but what does this global trend mean for Australian business, agriculture and science?
The influence of livestock-derived foods on the nutrition of mothers and infa...ILRI
Presented by Delia Grace, Paula Dominguez-Salas and Silvia Alonso at a Land O’Lakes/ILRI workshop on animal source foods for nutrition impact, Nairobi, Kenya, 4 May 2017.
How can animal source foods contribute to nutrition?ILRI
Presented by Jennie Lane (Land O’Lakes International Development) at the Land O’Lakes/ILRI Animal Source Foods for Nutrition Impact Workshop, Nairobi, 4 May 2017
The sharp divide: Do we need animals to feed this world safely, well, sustain...ILRI
Presentation by ILRI and Cornell University on materials from a Café at the 2nd International Conference on Global Food Security, Ithaca, USA, 13 October 2015
Plant based foods for a better tomorrow, Sustainable Foods Summit, San Franci...Givaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
Research of different economic models and their viability to help improve foo...Calvin Korponai
The paper was written with the purpose to help eradicate the food desert in East Gainesville, in parternship with the Greater-Gainesville Food System Coalition, which is 1)a grassroots coalition of diverse local stakeholders who are working to improve our local food system for our larger community, 2) cooperative space where people representing different sectors of the food system can come together to collaborate, and 3) to focus on Food Access, Policy, and Economic Development
Jose Roberto Peres - Enough Beef Now and into the Future: Global Beef Balance...John Blue
In Português - Enough Beef Now and into the Future: Global Beef Balance Trends - Jose Roberto Peres, Cattle Unit Director, Elanco - Brasil, from the 2014 Global Roundtable for Sustainable Beef (GRSB), November 2 -5, 2014, São Paulo, Brazil.
More presentations at http://trufflemedia.com/agmedia/conference/2014-global-roundtable-sustainable-beef
A Food Ingredient’s Journey to Your Dinner TableFood Insight
Today’s foods and beverages contain many different ingredients that perform a variety of specific functions, including to improve our food’s taste, texture, nutrition, convenience, safety, and affordability. While there is more than one path to determine an ingredient’s safety, their safety mustbe established before they can be added to foods and beverages. Let’s follow a food ingredient’s journey to your dinner table.
What are the market opportunities around soy as a plant-based protein? View SlideShare as Michelle Braun, research scientist, DuPont Nutrition & Health shares latest study on soy and how it can be a great protein source to feed the world.
The Market for Sustainable Meat Alternatives and the $38 Billion Subsidy of ...New Food Innovation Ltd
This is a review of the Meat alternatives market , One of the Interesting points from the review ;-
The US government spends $38 Billion each year to subsidise the meat and dairy industries , but only 0.04 % of this on Fruit and Vegetables . A $5 Big Mac would cost $13 if retail price included the hidden expenses that the meat offloads onto society . A pound of Hamburger will cost $30 without government subsidies
Workshop 3: The Agriculture Nutrition Nexus and the Way Forward at The Caribbean-Pacific Agri-Food Forum 2015 (CPAF2015) taking place 2-6 November in Barbados with support from the Intra-ACP Agricultural Policy programme, organized in partnership with the Barbados Agricultural Society (BAS) and the Inter-American Institute for Cooperation on Agriculture (IICA). http://www.cta.int/en/news/caribbean-pacific-agri-food-forum.html
Dr. Justin Ransom, Dr. Tamika Sims, Dr. Carissa Odland - Farm to Fork: Health...John Blue
Farm to Fork: Healthy Animals, Healthy Food, Healthy People - Dr. Justin Ransom, Customer-Focused Supply Chain Strategist McDonald's; Dr. Tamika Sims, International Food Information Council Foundation; Dr. Carissa Odland, Pipestone Veterinary Services, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2017-world-pork-expo
The Minnesota Agri-Growth Council Annual Meeting and Speakers Conference is the organization’s premier annual event, bringing together key stakeholders in the food and agriculture industry from Minnesota and the Upper Midwest. As part of this program, Brian Ronholm, the Deputy Under Secretary for Food Safety with the USDA, presented on public health and food safety.
This paper serves as a resource for those developing new plant-based egg alternatives and for those seeking to incorporate egg alternatives into a variety of food products. It provides a roadmap of the various alternatives that exist, the functional properties they provide, and the relative importance of these functionalities across various applications.
How can animal source foods contribute to nutrition?ILRI
Presented by Jennie Lane (Land O’Lakes International Development) at the Land O’Lakes/ILRI Animal Source Foods for Nutrition Impact Workshop, Nairobi, 4 May 2017
The sharp divide: Do we need animals to feed this world safely, well, sustain...ILRI
Presentation by ILRI and Cornell University on materials from a Café at the 2nd International Conference on Global Food Security, Ithaca, USA, 13 October 2015
Plant based foods for a better tomorrow, Sustainable Foods Summit, San Franci...Givaudan
In a world with a growing population, scarce resources, and strong effects from climate change, there is an increasing focus on plant-based proteins. Givaudan’s mission is to bridge the gap between animal and plant protein by providing flavours with a real meaty taste.
Research of different economic models and their viability to help improve foo...Calvin Korponai
The paper was written with the purpose to help eradicate the food desert in East Gainesville, in parternship with the Greater-Gainesville Food System Coalition, which is 1)a grassroots coalition of diverse local stakeholders who are working to improve our local food system for our larger community, 2) cooperative space where people representing different sectors of the food system can come together to collaborate, and 3) to focus on Food Access, Policy, and Economic Development
Jose Roberto Peres - Enough Beef Now and into the Future: Global Beef Balance...John Blue
In Português - Enough Beef Now and into the Future: Global Beef Balance Trends - Jose Roberto Peres, Cattle Unit Director, Elanco - Brasil, from the 2014 Global Roundtable for Sustainable Beef (GRSB), November 2 -5, 2014, São Paulo, Brazil.
More presentations at http://trufflemedia.com/agmedia/conference/2014-global-roundtable-sustainable-beef
A Food Ingredient’s Journey to Your Dinner TableFood Insight
Today’s foods and beverages contain many different ingredients that perform a variety of specific functions, including to improve our food’s taste, texture, nutrition, convenience, safety, and affordability. While there is more than one path to determine an ingredient’s safety, their safety mustbe established before they can be added to foods and beverages. Let’s follow a food ingredient’s journey to your dinner table.
What are the market opportunities around soy as a plant-based protein? View SlideShare as Michelle Braun, research scientist, DuPont Nutrition & Health shares latest study on soy and how it can be a great protein source to feed the world.
The Market for Sustainable Meat Alternatives and the $38 Billion Subsidy of ...New Food Innovation Ltd
This is a review of the Meat alternatives market , One of the Interesting points from the review ;-
The US government spends $38 Billion each year to subsidise the meat and dairy industries , but only 0.04 % of this on Fruit and Vegetables . A $5 Big Mac would cost $13 if retail price included the hidden expenses that the meat offloads onto society . A pound of Hamburger will cost $30 without government subsidies
Workshop 3: The Agriculture Nutrition Nexus and the Way Forward at The Caribbean-Pacific Agri-Food Forum 2015 (CPAF2015) taking place 2-6 November in Barbados with support from the Intra-ACP Agricultural Policy programme, organized in partnership with the Barbados Agricultural Society (BAS) and the Inter-American Institute for Cooperation on Agriculture (IICA). http://www.cta.int/en/news/caribbean-pacific-agri-food-forum.html
Dr. Justin Ransom, Dr. Tamika Sims, Dr. Carissa Odland - Farm to Fork: Health...John Blue
Farm to Fork: Healthy Animals, Healthy Food, Healthy People - Dr. Justin Ransom, Customer-Focused Supply Chain Strategist McDonald's; Dr. Tamika Sims, International Food Information Council Foundation; Dr. Carissa Odland, Pipestone Veterinary Services, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.
More presentations at http://www.swinecast.com/2017-world-pork-expo
The Minnesota Agri-Growth Council Annual Meeting and Speakers Conference is the organization’s premier annual event, bringing together key stakeholders in the food and agriculture industry from Minnesota and the Upper Midwest. As part of this program, Brian Ronholm, the Deputy Under Secretary for Food Safety with the USDA, presented on public health and food safety.
This paper serves as a resource for those developing new plant-based egg alternatives and for those seeking to incorporate egg alternatives into a variety of food products. It provides a roadmap of the various alternatives that exist, the functional properties they provide, and the relative importance of these functionalities across various applications.
Legge 33/2013 Amministrazione trasparente, cosa cambia nei siti web della PAMarco Marcellini
La legge 33/2013 introduce numerose novità per i siti web della pubblica amministrazione. La nuova sezione "amministrazione trasparente" porta nuovi obblighi e nuove modalità di pubblicazione, nuovi diritti per il cittadino (accesso civico), necessità di inserire dati, come quelli reddituali degli organi di indirizzo politico, finora protetti dalla privacy. La presentazione esamina le novità più importanti della legge sulla trasparenza e sulla prevenzione della corruzione, applicate ad un caso concreto, il sito web del Comune di Cortona (AR).
Retaining top talent is an art and at times can be costly. Check out these top pre & post hiring strategies to ensure you are doing all you can to be efficient & retain your top employees.
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/
Power point presentation used during the Menu of Change: Healthy Food in Health Care workshop. Presentation given by Roberta Anderson (Food Alliance), Suzanne Briggs (Kaiser Permanente), Eecole Copen (Oregon Health and Science University Food and Nutrition Services) and Emma Sirois (Oregon Center for Environmental Health).
Environmental Health PBHL-3400Food Safety Instructions you’re.docxSALU18
Environmental Health PBHL-3400
Food Safety
Instructions: you’re reconstructing the papers with new ideas and your own thinking, along with what you find from outside sources. Please don’t forget it has to come from EDU, ORG OR GOV. please read the other document for further instructions
Introduction
Food safety is a scientific discipline describing handling, preparation and storage of food in the way that prevent foodborne illnesses. Nowadays, there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Government have imposed very strict quality and food safety assessment parameters or food establishments. However, all food establishment have not adopted practices to ensure food safety. In order to survive, people must eat. Unfortunately the food that is needed for survival is not always available, safe, or nutritious for individuals, families, consumers and communities. Sometimes, the food we love and count on for good health are contaminated with germs that causes sickness and can even be deadly. More progress is needed to protect people and to reduce foodborne illness in America. New challenges to food safety will continue to emerge largely because of: changes in our food production and supply, including more imported food, changes in the environmental leading to food contamination, and changes in consumer preferences and habits.
Statement of the problem
Why food safety matters? Each year, roughly 1 in 6 Americans (or 48 million people get sick) 128,000, are hospitalized, and 3,000 die of foodborne diseases. The U.S Department of Agriculture estimates that foodborne illnesses cost $15.6 billion each year. In addition, it is important for people to understand how their behavior and activities contribute to the safety and how they can decrease the risk of foodborne illness. From processes on to farm, to practices in the kitchen, human activities play an important role in food safety. Food is also highly perishable commodity which can directly affect the health of the consumer. To ensure availability, of safe and hygienic food to consumers is challenge for service establishments and regulatory authorities. Reforms need to protect Americans from foodborne illness. The United States has been a leader in food safety, yet despite the efforts, there are some significant gaps. For example, even though the U.S. has national reporting requirements for 20 foodborne pathogens many of our states public health departments do not have the resources to comply with the reporting mandates.
Literature Review
The problem of foodborne illness is well known to the general public, due to the media’s frequent coverage of outbreak. For example, the local newspaper will occasionally print stories about foodborne illness outbreaks that happen in restaurants in our communities; even the major restaurant chains are not immune to such incidents. Foodborne illness can be both acute and long term. Som ...
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Food Safety
Overview Objectives Interventions & Resources National Snapshots
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Home » 2020 Topics & Objectives » Food Safety
Goal
Reduce foodborne illnesses in the United States by improving food safety-related behaviors and
practices.
Overview
Foodborne illnesses are a burden on public health and contribute significantly to the cost of health
care. Each year foodborne illnesses sicken 48 million Americans (approximately 17% of people in
the United States) and lead to 128,000 hospitalizations and 3,000 deaths. A small percentage of
these illnesses are the result of identified foodborne outbreaks, which happen when two or more
cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks,
along with analyses of data on the germs that make us sick and behaviors that contribute to food
contamination, help us identify where we can make improvements in the country’s food safety
system. This system spans from growing the food on the farm through processing, packing,
distribution, transportation, and storage, to preparing it to be eaten.
Why Is Food Safety Important?
Foodborne illnesses are a preventable and underreported public health problem. These illnesses
are a burden on public health and contribute significantly to the cost of health care. They also
present a major challenge to certain groups of people. Although anyone can get a foodborne illness,
some people are at greater risk. For example:
Children younger than age 4 have the highest incidence of laboratory-confirmed infections from some foodborne pathogens,
including Campylobacter, Cryptosporidium, Salmonella, Shiga toxin-producing Escherichia coli O157, Shigella, and Yersinia.
People older than age 50 and those with reduced immunity are at greater risk for hospitalizations and death from intestinal pathogens
commonly transmitted through foods.
Safer food promises healthier and longer lives and less costly health care, as well as a more resilient food industry.
Back to Top
Understanding Food Safety
Physical Determinants of Food Safety
Food hazards, including germs and chemical contaminants, can enter the food supply at any
point from farm to table. Most of these hazards cannot be detected in food when it is
purchased or consumed. In addition, a food itself can cause severe adverse reactions in people who are allergic to it. In the United States,
food allergies are a significant concern, both among children under age 18 and some adults.
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In Africa, the Humana People to People organization has even set up "soy restaurants" that are operated by committed volunteers who fight HIV/AIDS in their communities. By coupling a protein-rich meal of soy with educational programs, Humana believes that it can feed the body while it informs the mind about how to stop the spread of HIV/AIDS. Soy restaurant customers pay a minimal amount for their meals, although meals are free fo
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 ~
Mr. Joe Swedberg - Antibiotic Stewardship Update ProgressJohn Blue
Antibiotic Stewardship Update Progress - Dr. Roger Saltman, Group Director Cattle and Equine Technical Services, Zoetis; Ms. Shannon Wharton, Research Manager, Hy-Plains Feedyard; Mr. Joe Swedberg, Chairman of the Board, Farm Foundation, Hormel Foods Corporation (retired); Dr. William T. Flynn, Deputy Director, Science Policy, Center for Veterinary Medicine, FDA; Dr. Amy Batal, Corporate Nutritionist, Sanderson Farms, from the 2017 NIAA Antibiotic Symposium - Antibiotic Stewardship: Collaborative Strategy for Animal Agriculture and Human Health, October 31 - November 2, 2017, Herndon, Virginia, USA.
More presentations at http://www.swinecast.com/2017-niaa-antibiotic-symposium-antibiotic-stewardship
Perfect Food: The Silicon Valley Food MovementTrung Ho
What would the food system look like if we started over?
That's the question that investors, entrepreneurs, and food scientists in Silicon Valley are asking as they've been working towards creating a more sustainable food system as the global population inches closer to 9.6 billion by 2050. Mayonnaise without eggs? Real-tasting meat made from plants? Living a healthy life on a nutritious drink alone? Food from the Silicon Valley Food Movement may sound crazy, but they're becoming more and more popular as large groups of investors, chefs, environmental and animal activists, consumers, and just about all walks of life are gravitating towards the idea that food can and should be healthy, tasty, and help make a positive difference in the world's future.
This report looks at the different food startups and its corresponding trends/driving factors, as well as its implications for big food brands. This report also takes a look at related food trends and its manifestations that are occurring outside of Silicon Valley.
1. 3 forces driving sustainability in hospitalfood
By Janet Howard
Published March 12, 2014
Email | Print | Single Page View
Tags: Food & Agriculture, Health Care, More... Food & Agriculture, Health Care, Supply Chain
Earlier this year, GreenBiz reported on the movement toward more healthful food in the State of Green Business Report. More
recently, we've seen the growing trend around more sustainable meat procurement with new policies at McDonalds and Chick-
Fil-A, among others.
The momentum is building in health care, as well. It’s not an easy task to overhaul the complex health care food system, but it’s a
critical move and well worth the heavy lifting for thesake of prevention, climate change, health care spending, the environment
and public health.
The supply chain sometimes can feel like a maze, requiring strength in numbers and perseverance to wend our way through for
healthier meat, local and organic foods and healthier beverages. Hospitals traditionally have not been known for tasty food, but in
addition to enhanced patient experience, at least three key drivers are behind this national trend in health care.
1. Health
Clinicians' prescribing a pesticide-free applea day and wellness initiatives’ offering incentives for healthier lifestyles are steps in
addressing $190 billion in annual spending on obesity health care costs alone, according to the Journal of Health Economics. The
prevention and wellness issue is pretty clear with theobesity epidemic and diet directly linked to cardiac disease, diabetes and
cancer.
2. Climate
Many health care sustainability leads and green teams are just starting to recognize the role that food plays in both climate and
health, and are taking steps to include healthier food in their overall sustainability programming. In the U.N.’s “Livestock’s Long
Shadow Report,”theproduction of meat and dairy products was reported as a serious contributor to global climate change,
accounting for 18 percent of the world’s greenhouse gas emissions — more than cars, trains and planes combined. Conversely,
the sustainable production of 100 percent grass-fed beef stores carbon in soil, according to Scientific American’s article, “Return
to the Roots.”Converting half the U.S. corn and soy acreage to pasturecould cut carbon emissions by as much as 144 trillion
pounds. Forty percent of U.S.-grown food is wasted, ending up in landfills and giving off methane gas, a greenhouse gas 70 times
more potent than carbon dioxide over a 20-year period, according to theU.S. Department of Agriculture. Compostingfood waste
adds nourishment to soil, eliminating the need for chemical fertilizers, and supports drainage.
3. Antibioticresistance
Methicillin-resistant staphylococcus aureus (MRSA) is one of the frightening resistant organisms that used to be reserved for the
immunocompromised and elderly in hospitals, but it’s now found in thegeneral and otherwise healthy population. It’s scary
when an antibiotic doesn’t do the trick and clinicians must try a variety until one works. What if the day comes when none does
the trick?
Antibiotic resistance is of real concern. A January study by theCenters for Disease Controland Prevention showed that resistant
microbes kill at least 23,000 peopleeach year and complicate treatment and recovery for 2 million more. Health professionals
characterize the threat as the largest challenge facing modern medicine, according to the study. TheCenters for Disease Control
estimates thecare costs from thesediseases are as high as $20 billion a year and lost productivity as high as $35 billion a year.
So what does all this have to do with food? Up to 80 percent of all antibiotics consumed each year are routinely given to poultry,
beef cattle and swine in their feed to promotefaster growth and prevent disease outbreaks, not to treat diagnosed disease,
according to government estimates. Numerous health organizations, including the American Medical Association, American
Nurses Association, American Public Health Association, theAmerican Academy of Pediatrics and Health Care Without Harm,
have called for an end to this practice.
2. Hospitals and schools lead theeffort to purchase meat raised without thenon-therapeutic use of antibiotics so that we can
preserve their viability as a critical lifesaving toolfor medicine.
Back in the day
Health Care Without Harm kicked off its Healthy Food in Health Care program with the development of a Healthy Food Pledge
in 2006. Since then, regional organizers and a national strategy have developed several areas of focus, including the balanced
menus challenge, the Food Matters Clinical Education and Advocacy Project, a series of resources, fact sheets and awards to help
move themountain.
Examples of early adopters include Fletcher Allen Health Care, a 500-bed facility serving Vermont and northern New York,
which reported and documented that 30 percent of purchases were sustainable and 37 percent were locally grown or raised in
2012. This facility also tracked combined fresh and frozen beef, pork, turkey and chicken purchases produced with “reduced
antibiotic use” at 48 percent.
Lucille Packard Children’s Hospitalin Palo Alto, Calif., a 311-bed facility, took the balanced menus challenge, offering at least
one protein-balanced vegetarian or vegan option at each meal for both patient and cafeteria food. The cafeteria menu was also
meat-free one day per week throughout the year.
At UCSF Medical Center, a 600-bed facility, the Academic Senate unanimously approved a resolution to phaseout the
procurement of meat raised with non-therapeuticantibiotics and urged all 10 University of California campuses to do the same. It
started off with antibiotic-free chicken for patients, staff and visitors.
But Gary Cohen, founder of Health Care Without Harm, wanted more. While the initiatives successfully had engaged 400
hospitals by signing the food pledge and more than 90 were working on buying more healthful and less meat, he wanted to cast
the net further and use data to reach thetippingpoint, where all hospitals, regardless of sizeor location, could benefit from the
lessons learned from early adopters.
He envisioned an initiative, based on the success of the Institutefor Health Care Improvement’s 100,000 Lives Campaign (PDF),
where data would demonstrate value — financially and environmentally. Cohen and the team from Health Care Without Harm,
the Center for Health Design and Practice Greenhealth garnered 12 sponsoring health systems and kicked off thethree-year
Healthier Hospitals Initiativein spring 2012, a no-cost way for hospitals to explore green strategies and benefit from proven
strategies. They enrolled and committed to one or more challenges within six areas of focus: engaged leadership, healthier food,
leaner energy, less waste, safer chemicals and smarter purchasing. Theteam identified standardized measures, definitions and a
series of how-to guides, case studies and learning platform to ensure success. The team’s goal: engage 2,000 hospitals in the U.S.
and Canada and raise awareness around health care’s role in leading communities to a healthier future.
Setting up these specific, measurable interventions is the only way to use data to drive change. Without clear definitions and
standardized language, data can be inconsistent and doesn’t result in any benchmarking potential.
The initiative is about strength in numbers with aggregate data and collective power in themarketplace. Several hospitalsystems
signed a letter articulating the goals of the Healthier Food Challenge and a desire for better-quality meat and beverages and the
ability to track local and sustainable foods. This letter was sent to the signer’s business partners with a request for a healthful
food roundtable meeting that took place Feb. 11 in Washington, D.C.
The vast majority of Health Care Food Service Contract Management Companies, group purchasing organizations and
distributors came together to help overcome obstacles to healthful food with their health care customers. Attendees included
representatives from Kaiser Permanente, University of California at San Francisco (UCSF), Fletcher Allen, Partners Healthcare,
Dignity Health, Lee Memorial Health Systemand Gundersen Health.
The meeting outcome — a priority on improving meat procurement — has been established and a strategy is under development.
Success stories were shared, challenges identified and a follow-up meeting has been set at CleanMed, the conference on
environmental sustainability in health care June 2-5 in Cleveland, Ohio.
We are underway, thanks to some early adopters, sharing best practices and strength in numbers.