June 27 4:00 PM - 6:00 PM Registration (Harborview Ballroom Foyer) June 28 - Day 1 7:30 AM - 8:15 AM Registration and continental breakfast (Harborview Ballroom Foyer) 8:15 AM - 8:30 AM Welcome and Logistics Michelle Gottlieb, MEM, Health Care Without Harm Mayor Thomas M. Menino (invited) 8:30 AM - 9:15 Plenary Morning Keynote Mike Hamm, Ph.D, Mott Professor of Sustainable Food Systems, Michigan State University Read Mike Hamm's Bio 9:15 AM - 9:30 AM Break 9:30 AM - 10:45 AM Concurrent Session 1 Breakout 1 - (A1) Agribusiness: Meat and Poultry Production Moderator: Louise Mitchell, Maryland Hospitals for a Healthy Environment What is a CAFO? Issues in Beef, Hog and Poultry Production David Wallinga, M.D. Institute for Agriculture and Trade Policy Learn about the environmental and public health impacts of Confined Animal Feeding Operation (CAFO) meat production. Over 70% of all antibiotics produced are given to healthy animals, despite recommendations against these practices by most medical and public health organizations. Arsenic, waste disposal, water and air impacts, and labor practices will be some of the issues also explored. Industrial Poultry Production: A Grower's Perspective Carole Morison, Delmarva Community Alliance Carole has worked as a poultry grower for Perdue. Learn first hand about worker and community health issues associated with industrial poultry production. Breakout 2 - (A2) Food Production and Public Health Moderator: John Stoddard, Oregon Center for Environmental Health Ecological Health: Industrialized Agriculture and Changing our Cheap Food Mentality Hugh Joseph, PhD Friedman School of Nutrition Science and Policy, Tufts University "Cheap food" is less about price than about quality. Cheap food devalues the environment, animals and people, and discounts cultural, spiritual and moral values around eating. It produces multiple public health risks and is sustained by our 'cheap food mentality' wherein consumers generally and institutions, including the health sector, are often active partners. This session reviews these aspects of cheap food, the public health implications, and how we can change this cheap food mentality. Ecological Health: Industry Consolidation, Food Marketing, and the Role of Healthcare Alan Meyers, M.D. Department of Pediatrics, Boston Medical Center, Faculty, BU School of Medicine The industrialization of U.S. agriculture brought with it an overproduction of food energy for domestic consumption and a coincident rise in per capita energy consumption. These trends coincide temporally with the obesity epidemic. Are they causally related? What are the physiologic mechanisms accounting for this relationship? Why are obesity rates higher amongst the low-income population? How can this perspective help us to reverse the epidemic? Breakout 3 - (A3) Industrialized Agriculture: Grains Moderator: Elizabeth Sachs, San Francisco Bay Area Physicians for Social Responsibility Obesity, Farm Subsidies and The Food System Susan Roberts JD, MS, RD, Thomas Jefferson Agricultural Institute/Drake University Agricultural Law Center 75% of our food is made up of grains. Those foods at the top of the food pyramid receive the least government support. Learn about the upside down food pyramid and how high fructose corn syrup, cooking oils and grain derived foods are related to obesity. Genetically Engineered Foods and Public Health Martha Herbert, MD, PhD Harvard Medical School, Massachusetts General Hospital, Department of Neurology Learn about genetically modified organisms (GMO)'s and their relationship to human and environmental health. What commonly found foods containing GMOs and what tools are available to help prevent contamination of the food chain. Ethanol, Biopolymers and Food Cathy Crumbly, University of Massachussets, Lowell As food service purchases bio-based serviceware, the competition for plant-based materials for fuel production and biobased plastics and fiber is heating up. What does this landscape look like, and what interventions are in place to protect ecological health and food production? 10:45 AM - 11:00 AM Break 11:00 AM - 12:15 PM Concurrent Sessions 2 Breakout 1 - (B1) Sustainable Foods and Public Health Moderator: David Wallinga, MD, Institute for Agriculture and Trade Policy What is the Farm Bill and Why Should Healthcare Care? Kathy Lawrence, Consultant in Sustainable Food Systems In 2007 Congress will write a new Farm Bill. The piece of legislation will include decisions on what foods should be subsidized, how schools meals are funded and what our country's agricultural policy will look like. What would a Farm Bill look like if it had preventive health as its focus. Learn about key issues and how the healthcare community can get involved. Sustainable Foods - "A Definition" Sue Futrell, MFA, Red Tomato What are sustainable foods? Is there a set criteria for what makes up sustainable foods. Are they organic, are they local? Learn about the various intersecting issues that make up sustainable food. Social Justice, Fair Trade and Health Julia Knott, Oké USA Socio-economic status is recognized as a predictor for overall health. Explore the relationship between farm worker income and community health. Why are Fair Trade products relevant to healthcare food service? Breakout 2 - (B2) Sustainable Foods - Thinking Globally, Acting Locally: A Nutrition Perspective Moderator: Elizabeth Sachs, San Francisco Bay Area Physicians for Social Responsibility Nutritional Benefits of Sustainable Food Helen Costello, MS, RD, LD, Nutrition Crossroads While improved nutritional benefits are not the only reason to support sustainable agriculture, the latest science provides compelling arguments about the nutritional benefits of sustainably raised foods. Sustainable Food Systems Toolbox Angie Tagtow, MS, RD, LD, Environmental Nutrition Solutions Dietitians are making the connections between how food is produced, processed and procured and the impact on nutrition and health. Explore the new tools available from the American Dietetic Association designed for food and nutrition professionals to increase their understanding of sustainable food systems and to support a proactive role in the development and maintenance of sustainable food systems. Seasonal Foods Holly Freishtat, MS, CN, Health Care Without Harm, W.K. Kellogg Food and Society Policy Fellow What are seasonal foods and how are they related to health? Are there public health advantages to adopting seasonal menus and how can food service professionals learn about seasonal food in their region? Breakout 3 - (B3) Food Procurement and Global Health Issues Moderator: Jamie Harvie PE, Institute for a Sustainable Future Climate Change and Sustainable Food Systems Rick Donahue, MD, Department of Environmental Health, Harvard School of Public Health Climate change is already impacting global ecology. Learn about this issue from a healthcare food service perspective and how sustainable food production can help reduce climate change? How does food composting play a role? What are food miles and where are the biggest transportation impacts from a climate change perspective? How can healthcare food procurement and the supply chain play a role? Industrial Chemicals and the Food Chain Jamie Harvie, P.E Institute for a Sustainable Future Many of our foods are contaminated with industrial chemicals. Chemicals from everyday goods including mattresses, computers and medical plastics. This session will help explain these linkages, how they occur and the link between healthcare maintenance and operations and why a healthy food program is a facility wide program. 12:15 PM - 2:00 PM Lunch and Keynote Address Devra Lee Davis, PhD, MPH Director, Center on Environmental Oncology, University of Pittsburgh Cancer Institute Read about Devra Lee Davis 2:00 PM - 3:15 PM Concurrent Sessions 3 Breakout 1 - (C1) Healthy Foods in Healthcare: Getting Started Moderator: Michelle Gottlieb, MEM, Health Care Without Harm Menu of Options: Getting Started on Healthy Food Marie Kulick, MS, Institute for Agriculture and Trade Policy There are a lot of options for hospitals interested in moving forward with food work. Learn more about the Menu of Options, the Food Pledge and practical steps for hospitals interested in beginning a sustainable food program. Sourcing Local Produce Claire Morenon, Communities Involved in Sustaining Agriculture (CISA) Comments by Doug Martin, Baystate Health and Daniel English, Cooley Dickinson Hospital Many facilities have started with a small program of local foods and expanded from there. From the perspective of a farming organization learn how to build a new shared relationship. Learn how one local farming organization helped local healthcare facilities transform their produce sourcing. Lessons Learned: Implementing the Healthy Food in Healthcare Pledge Diane Imrie, RD, Fletcher Allen Health Care Fletcher Allen Health Care has implemented a strong and successful healthy food in healthcare program. How did they get support for these ideas and overcome roadblocks. Learn from this food service director about their model program. Breakout 2 - (C2) Making Choices in Sustainable Food Moderator: Dianne Moore, Women’s Health and Environmental Network TransFats and Healthcare Walter Willett, MD, Department of Nutrition, Harvard School of Public Health What are Transfats and what are the alternatives? Are there trade offs, and can food service really be transfat-free with fryers? Learn about sustainable fats from flax and fish. Adopting rBGH Free Dairy Products Rick North, Oregon Physicians for Social Responsibility The use of rBGH (rBST) in dairy production is unnecessary and an indication of a food system out of balance. Learn the animal and human health problems of rBGH and how to purchase rBGH-free dairy products, one step in the restoration of a healthy dairy system. Sustainable Seafood Kathleen Frith, MS, Harvard Center for Health and the Global Environment Farmed fish vs wild, pesticide use, antibiotics, and over fishing are all relevant concerns. Learn about these issues and resources that can help you make informed seafood purchasing decisions. Breakout 3 - (C3) Certified Foods and Industrialized Agriculture Moderator: Lucia Sayre, San Francisco Bay Area Physicians for Social Responsibility Intro to Certified Foods Suzanne Briggs, MBA, Collaboration Understand the differences among various third-party certification programs with this overview of certified foods; what they are, and what they are not. What does Fair Trade mean? Is Organic certification meaningful, and what is third party certification? Myth Busters - Local, Sustainable Foods and Food Safety Molly Anderson, PhD, Food Systems Integrity Myths exist about the safety of local, sustainably-produced foods. Does large scale and highly mechanized actually translate into safer? What does large, industrial organic mean and how do we balance food safety concerns with the needs of local producers. Rules and Regulations Mary Jordan, Massachusetts Department of Agricultural Resources State agencies have specific rules with respect to food handling and food safety. Understand the rules and requirements your local producer must meet. 3:15 PM - 3:30 PM Break 3:30 PM - 4:45 PM Concurrent Sessions 4 Breakout 1 - (D1) Alternative Distribution Models: Working with Local Producers Moderator: Kate Howell, Red Tomato Bay Area Local Sourcing Project Aliza Wasserman, Community Alliance with Family Farmers (CAFF) The Community Alliance with Family Farmers (CAFF) is developing a local sourcing model with Bay Area health care facilities. Learn about Kaiser Permanente's local sourcing pilot for their in-patient food service, and how John Muir and other facilities are engaging in the Bay Area Buy Fresh, Buy Local campaign. A New England Model Michael Rozyne, Red Tomato Red Tomato is a Boston based not -for -profit organization which acts as a food broker for local New England producers. Red Tomato "produce" is now available in a variety of major retail grocers. Learn how your facility can locally source produce, and how unlike many distribution models, Red Tomato provides advantages to you and local producers. Breakout 2 (D2) Food Waste / Dishware Moderator: Janet Brown, Hospitals for a Healthy Environment Food Compost and Food Diversion - Establishing a Successful Food Waste Program Walker Lunn, EnviRelation LLC Learn the insights into a successful food waste program. What are the costs, regulatory concerns? Why do it? Food Composting: A Healthcare Example Hermine Levey Weston, RN, Shriners Hospital, Springfield, MA This New England facility has begun a composting program. Learn some of the lessons learned and benefits from a healthcare perspective. Compostables and Food Serviceware Marie Kulick, MS, Institute for Agriculture and Trade Policy and John Stoddard, Oregon Center for Environmental Health Recent innovations allow for the use of compostable flatware, dishware, packaging and other items used in hospital kitchens. This presentation will focus on product availability, benefits, and environmental health issues to keep in mind. Experience from a variety of hospitals pilot projects will be shared. Breakout 3 - (D3) Food Contracting Moderated Panel Purchasing Tools and Engaging Your Distributor Jamie Harvie, PE, Institute for a Sustainable Future As hospitals around the country adopt sustainable food programs, many find the current food system does not support their interests. How can a facility find products it wants? How can an institution have the food system work for them? Learn about a different strategies on how healthcare food procurement can shift the burden from hospital food service. Moderated Panel Sean Dean, United Natural Foods; Rachel Sylvan, U.S. Food Service; and SYSCO (invited) Food distributors play an important role in the food supply chain, picking up from farms and delivering to your facility. In this session, distributors will be invited to explain how they are supplying sustainable food to healthcare systems, and their future plans. A moderated question and answer session will be included. 5:00 PM - 6:30 PM Sustainable Foods Reception, Healthy Food Pledge Hospital Recognition Ceremony, Exhibits, Posters, Book Sale June 29 - Day 2 7:30 - 8:30 Continental Breakfast 8:30 - 9:50 AM Concurrent Sessions Breakout 1 - (E1) Healthy Foods in Healthcare: Getting Started (2) Moderator: Teresa Mendez Quigley, Women’s Health and Environmental Network Whole Grains, Fresh Produce, and Getting TransFats Out Maria Simmons RD, Swedish Covenant; Kathy McManus, MS, RD, LDN and Karen Purdy-Reilly, Brigham and Women’s Hospital Grassfed meatballs, Korean and other ethnic meals from scratch, local organic sourcing, cage free eggs, whole grains and transfats free purchasing. These hospital examples have lots to share with practical ideas and lessons learned. Seasonal Menu Preparation John Turenne, Sustainable Food Systems What are seasonal menus and what does is mean for my food service program? How do you change to seasonal menus and where can one find recipes? What does seasonal menu planning mean for my food court? This practical session will get you going on tips, ideas and things to consider. Breakout 2 - (E2) Healthy Food for Staff and Visitors Moderator: Bill Ravanesi, Health Care Without Harm Farmers Markets and CSA's: A Healthcare Perspective Preston Maring, MD, Kaiser Permanente, W.K. Kellogg Food and Society Policy Fellow W.K. Kellogg Food and Society Policy Fellow Onsite farmers markets have been gaining lots of attention. What are they, what are the benefits to healthcare and what is their link to health? Preston Maring might be considered the father of farmers markets and has helped bring markets to Kaiser Permanente facilities across the country. Learn about the lessons learned. Farmer's markets are not enough? Community Supported Agriculture drop off programs are now also getting adopted in healthcare facilities and will also be addressed. Healthy Vending Cindy Crawford, RD, National Nutrition Services - Procurement & Supply, Kaiser Permanente What are facilities doing to improve their vending? What criteria are they using and is it successful? What are some ideas for sustainable vending? Kaiser Permanente implemented a healthy picks program which actually helped increase vending sales. Food Franchises: Modeling Healthy Food in Healthcare Lenard Lesser, MD, Tufts University Family Medicine Residency at Cambridge Health Alliance Many large hospitals have fast food establishments onsite. Learn about studies showing how these support poor eating habits, examples of more sustainable franchises, and how to contract for them. Breakout 3 - (E3) Healthy Food, Healthy Hospitals, Healthy Communities Moderator: Anna Gilmore Hall, Health Care Without Harm Hospitals and Healthy Communities Marydale DeBor, New Milford Hospital and Yi Chin Chen, Hyde Square Task Force, Boston Collaborative for Food and Fitness (BCFF) Hospitals can play an important role in the community as models of support for a healthier food system. Learn how hospitals interact with other organizations in the community to address issues of food insecurity and unhealthy eating habits and begin to implement local sourcing projects. Marketing your Program Holly Freishtat, MS, CN, Health Care Without Harm, W.K. Kellogg Food and Society Policy Fellow Sustainable local food procurement fits the mission of most health systems and needs to be promoted within the institution and to the public at large. Learn about the tremendous media opportunities and how to advertise your food procurement leadership. Healthcare as Leader - Working Together Alison Negrin, John Muir Health System and Lucia Sayre, San Francisco Bay Area Physicians for Social Responsibility The story of the CA Hospital Leadership Team, and how they are working together to affect change within their own institutions and as a collective force within the larger health care community. 9:50 AM - 10:15 AM Break 10:15 AM - 11:10 AM Plenary GPOs and Contracting Most hospitals achieve economies of scale through contracts with Group Purchasing Organizations, but does sustainable food procurement fit within this model? How do we balance collective purchasing, with local food systems? A question and answer panel. Debbie Kasper - Premier Darren Victory - Novation Barb Mueller - MedAssets 11:10 AM - 11:50 AM Plenary Looking Forward? - The Vision for Healthcare in Sustainable Food Systems Moderator: Michelle Gottlieb, MEM, Health Care Without Harm Walter Willett, MD, Department of Nutrition, Harvard School of Public Health Jamie Harvie, PE, Institute for a Sustainable Future Nancy Mulvihill, Vice President, Covenant Health Systems Gary Cohen, Health Care Without Harm 11:50 AM - 12:00 PM Closing Jamie Harvie, PE, Institute for a Sustainable Future     © Copyright FoodMed 2007