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- 1. MISSION HOSPITAL Healthy &Sustainable Food Assessment January 13 – 14, 2014
- 2. PRESENTATION OVERVIEW 01. AreasOf 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 helpto 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?
- 4. 02. SUSTAINABILITY PRACTICES 03. COMMUNITY BENEFIT 01. HEALTHFULNESS OF FOOD 01. AREASOF FOCUS St. Joseph Health, Mission Hospital Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013
- 5. Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013 ASSESSMENT AND TOOLS 02
- 6. Include more freshproduce 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 ofwhole 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 grownusing 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 GrassFed 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 isnot 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 ofthe 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 initiativefunded 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
- 17. Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013 IMPLEMENTATION IDEAS Phase 1 03
- 18. Explore greater varietyof 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 HealthyFood 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
- 22. Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013 IMPLEMENTATION IDEAS Phase 2 03
- 23. Create a fruitand 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 SampleSeasonal Menus Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013
- 25. HEALTHFULNESS OF FOOD SampleSeasonal 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 promotesustainable 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% discretionaryspending 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
- 29. Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013 BEST PRACTICES 04
- 30. BEST PRACTICES Example: JohnMuir 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: KaiserPermanente 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: NewMilford Hospital, CT Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013
- 34. BEST PRACTICES Example: Fletcher-AllenHealth Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013
- 35. Mission Hospital Healthy & Sustainable Food Assessment: January 13-‐14 2013 TODAY’S OPPORTUNITIES 05
- 36. TODAY’S OPPORTUNITIES Spread theWord 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 SavingOpportunities 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 isneeded 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
- 41. THANK YOU FOR YOURTIME ANY QUESTIONS?