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Breakout Sessions A1 - Two Chefs Striving for Good Health, Great Food, and a Better World Location: Azure
Chris Linaman, Overlake Hospital Medical Center Moderator: Kathy Pryor, MA, Washington Physicians for Social Responsibility Find out how the restaurant-trained chefs at an urban 300-bed hospital and a rural 30-bed hospital have used creative purchasing strategies to bring local, organic, and humane foods to their cafeterias and patient meals—while having fun and increasing satisfaction scores along the way.
A2 - Health Care & The Commons Location: Steel Jamie Harvie, Institute for a Sustainable Future Moderator: Louise Mitchell, PT, Maryland Hospitals for a Healthy Environment Our healthcare and industrial food systems are in crisis. Both are energy intensive, technology-oriented, and are focused on production, rather than prevention. The UN right to food and the UN International Ag Assessment provide important lessons that allow us to re-imagine prevention-oriented community-driven food and healthcare systems that support social and ecological health.
A3 - Menu of Options: How a Large Food Service Company can Collaborate to Make Change Location: Cyan
Amanda McLoughlin, MBA, RD, LDN, Saint Vincent’s Hospital &
Metro West Medical Center Moderator: Stacia Clinton, RD, LDN, Health Care Without Harm/Healthlink Four hospitals will share their experiences of how administration and food and nutrition services collaborated to make decisions that improve the environment and health of their communities.
B1 - Cost-Saving Strategies for Purchasing Local, Sustainable Meats Location: Azure
Holly Emmons, RD, LD, MPA, Union
Hospital of Cecil County Moderator: Louise Mitchell, PT, Maryland Hospitals for a Healthy Environment Hospitals around the country are increasing their local sustainable meat purchasing while keeping their budget balanced. Hear a case study of one Maryland hospital’s mission to bring local grass-fed beef and sustainable poultry to their patients, staff, and community. This session will also outline the Balanced Menus Challenge, and describe strategies to reduce a hospital’s carbon footprint, free up funding for sustainable procurement, and promote healthier eating.
B2 - Preserving Farmland: The Power of Institutional Markets Location: Steel
Pam Thiemann, Tacoma General Hospital Moderator: Cathy Buller, Pacific Northwest Pollution Prevention Resource Center Healthy local farmland is an essential ingredient in providing healthy local food to health care institutions and their communities. Learn how health care professionals and food service providers can support farm-to-table initiatives, and maintain efficient, resilient, and reliable links between farmers, distributors, institutions, and consumers.
B3 - Healthy Beverages in Health Care: Changing the Landscape Location: Cyan
Vivien Morris, MD, RD, MPH, LDN, Boston Medical Center, Boston
University School of Medicine Moderator: Stacia Clinton, RD, LDN, Health Care Without Harm/Healthlink Strong evidence supports the link between sugar sweetened beverages, obesity and chronic disease. Learn about the supporting research and how Boston hospitals have developed key strategies to transform their beverage programs to make the healthy choice, the easy choice.
C1 - Increasing Sustainable Food Procurement Opportunities Throughout the Supply Chain Location: Azure Diane Imrie, MBA, RD, Fletcher
Allen Healthcare Moderators: Gretchen Miller, MS, Oregon
Physicians for Social Responsibility Hospitals across the country are working hard to provide the healthiest and most sustainably produced foods to their patients, staff and visitors. Often health care facilities have utilized alternative distribution pathways to meet these ends. As interest in sustainable food grows, many hospitals wish to use traditional supply chains to meet their procurement needs. In this session participants will: learn innovative steps that hospitals, distributors, and organizations have taken in improving access and labeling of local, sustainable foods; have meaningful discussions about sustainable food procurement opportunities through GPOs, distributors and producers ; learn creative strategies to address the often higher cost of sustainable foods; and obtain the resources needed to take next steps in improving the health and sustainability of food served in health care settings.
C2 - Saving Antibiotics Location: Steel Dr. Gail Hansen, Pew Health Group Moderator: David Wallinga, MD, MPA, Institute for Agriculture and Trade Policy Overuse and misuse of antibiotics are important contributors to the increasing prevalence of antibiotic resistance among bacteria. Antibiotic resistance complicates medical treatment, and frequently results in longer and more serious illness, or even death. Learn about new studies and policy initiatives to support the preservation of our most valuable weapon in defeating bacterial infection, and hear a veterinarian’s perspective on the use of antibiotics in industrial food animal production.
Location: Cyan Cindy Krepky, MPA, MBA, Dog Mountain
Farm Moderator: Kathy Pryor, MA, Washington Physicians for Social Responsibility Learn how hospitals in Baltimore and Seattle have successfully brought farmers markets to their campuses. An organic farmer offers her experience establishing farmers markets at three Seattle hospitals with similar goals but different means. The Sustainability Manager of a Baltimore hospital describes how they brought fresh produce to a “food desert,” and now accept WIC and Senior coupons, offer nutritional education to patrons, and host a CSA program.
D1 - Hospital Leadership Teams in Action Location: Azure Alison Negrin, John Muir Health System Moderators:
Lena Brook, MES, Physicians for Social Responsibility, San
Francisco Chapter This session will provide concrete examples of how San Francisco Bay Area hospitals take on joint advocacy projects to advance their individual and collective goals around sustainable food procurement. Case studies presented will focus on how hospitals, through innovative new models, are creating new markets for small and mid-size farmers in Northern California; how bringing sustainable purchasing into food service fosters new connections to employee wellness and patient health promotion; and how this Leadership Team together banded together to make the purchase of cage-free eggs feasible and affordable.
D2 - Sustainable Seafood Location: Cyan Josh Goldman, Australis
Aqualculture Moderator: Kathleen Frith, Harvard Medical School, Center for Health and the Global Environment Purchasing sustainable seafood can be a daunting task. Seafood is one of the world’s healthiest lean protein sources, packed with beneficial omega-3s, vitamins and minerals. Yet fisheries worldwide are threatened to the point of collapse, and some aquaculture practices raise issues about environmental and health impacts. Awash in a maze of murky decisions, healthcare organizations are left wondering ‘how do I know which seafood is safe, healthy, sustainable AND that my patients will eat?” A panel of experts attempts to answer that question.
D3 - Solid Waste Reduction in Hospital Dietary Services Location: Steel Keith Edgerton, Providence Southwest
Washington Region Moderator: Emma Sirois, MUEP, Oregon Physicians for Social Responsibility Waste reduction can create cost savings while reducing a hospital’s ecological footprint. Learn how two hospitals in southwest Washington implemented systemic waste reduction measures, while working to change the behavior of dietary staff and cafeteria patrons.
E1 - Seeding Sustainability in the Kitchen: Developing Informative & Fun Cooking Demonstration Events Location: Azure Dianne Moore, MS, MSW, Women’s Health & Environmental Network Moderator: Dianne Moore, MS, MSW, Women’s Health & Environmental Network Exciting, informative, and fun programs help to engage hospital staff and communities in understanding the benefits of sustainable foods. This presentation will provide key information and resources to coordinators, food service directors, chefs and cooks, dietitians, nutrition educators, and contractors about sourcing and preparing healthy, sustainable foods.
E2 - How Physicians can Ease the Burden of Chronic Reversible Disease in a Health Care Setting Location: Steel Dr. Amy Collins, MetroWest Medical
Center, Vanguard Health Systems Moderator: Lucia Sayre, Physicians for Social Responsibility, San Francisco Chapter This session examines epidemiological trends in preventable chronic disease, and examines how dietary changes can reverse some chronic diseases. This session will also include information on Health Care Without Harm’s “Food Matters” initiative, helping physicians around the country share healthy eating practices with their patients.
E3 - Planning, Measuring, and Tracking your Procurement Success Location: Cyan Roberta Anderson, MBA, Food Alliance Moderator: Emma Sirois, MUEP, Oregon Physicians for Social Responsibility Harnessing the power of institutional procurement to move the market for sustainable foods is a big job with big benefits. Come to learn how you can strategically manage this process for measurable impact and much deserved recognition. In this session, participants will be introduced to tools and strategies for planning, measuring and communicating sustainable food procurement success and be inspired by case studies from model hospitals.
F1 - Global Commodities Made Local Location: Steel Daniel Shewmaker, Caffe Vita Coffee Roasting Co. Moderator: Hillary Bisnett, The Ecology Center Certain items in your foodservice operation will never be grown locally. However, sustainable procurement of global commodities can promote positive change, including preservation of natural habitat and indigenous cultures.
F2 - The Documented Health Risks of GMOs Location: Cyan Jeffrey Smith, MBA, Institute for Responsible Technology Moderator: Lena Brook, MES, Physicians for Social Responsibility, San Francisco Chapter This presentation explores the documented evidence of risks from genetically modified organisms (GMOs), including peer reviewed studies, industry submittals, medical case studies, and a theoretical evaluation of five categories of potential problems. The presentation will discuss advocacy and purchasing opportunities for the health care community.
F3 - Creating Innovative Retail Outlets for Healthy, Sustainable Food Location: Azure Eecole Copen, MS, RD LD, Oregon Health &
Science University Moderator: Gretchen Miller, MS, Oregon Physicians for Social Responsibility New trends and examples of incorporating healthy and sustainable products into hospital retail outlets are emerging throughout the country. In this session, three hospitals from Oregon will present the policies and guidelines created and implemented as well as challenges and successes of their three different retail outlets – A convenience store highlighting sustainable food, an all vegan café highlighting local producers, and a healthy food station following Heart Healthy Guidelines and highlighting sustainable products.
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Program Agenda At A Glance Breakout Sessions Plenary Sessions Keynote Speakers Pre-Conference Sessions |
