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  Conference Agenda Exhibitor's Pictures from the ConferencePosters Children's Hospitals and Clinics of Minnesota Cooley-Dickinson Hospital Fairview Hospital Swedish Covenant Hospital Presentations Thursday - 06.28.07 A1 - Agribusiness: Meat and Poultry Production Industrialized Meat and Poultry Production: An Ecological System Approach David Wallinga, MD, Food & Health Program, Institute for Agriculture and Trade Policy A2 - Food Production and Public Health 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 Changing our Cheap Food Mentality Hugh Joseph, PhD Friedman School of Nutrition Science and Policy, Tufts University A3 - Industrialized Agriculture: Grains Ethanol, Biopolymers, and Food Cathy Crumbly, University of Massachussets, Lowell Genetically Engineered Food and Public Health Martha Herbert, MD, PhD Harvard Medical School, Massachusetts General Hospital, Department of Neurology Obesity: A Food & Agriculture Policy Perspective Susan L. Roberts JD, MS, RD - Thomas Jefferson Agriculture Institute B1 - Sustainable Foods and Public Health Social Justice, Fair Trade, and Health Julia Knott, Oké USA Sustainable Foods: A Definition? No. Sustainable Foods: A Dynamic Relationship YES! Sue Futrell, MFA, Red Tomato B2 - Sustainable Foods - Thinking Globally, Acting Locally: A Nutrition Perspective Sustainable Food System Toolbox: Navigational Resources for the Health Care Professional Angie Tagtow, MS, RD, LD, Environmental Nutrition Solutions Nutritional Benefits of Sustainably Raised Foods Helen Costello, MS, RD, LD, Nutrition Crossroads Seasonal Foods: A Menu for Public Health Holly Freishtat, MS, CN, Health Care Without Harm, W.K. Kellogg Food and Society Policy Fellow B3 - Food Procurement and Global Health Issues Healthcare in the Food Web 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 C1 - Healthy Foods in Healthcare: Getting Started Getting Started: Buying Local Food for Hospitals Claire Morenon, Communities Involved in Sustaining Agriculture (CISA) Going Green at Fletcher Allen Diane Imrie, RD, Fletcher Allen Health Care Getting Started: A Menu of Options Marie Kulick, MS, Institute for Agriculture and Trade Policy C2 - Making Choices in Sustainable Food Recombinant Bovine Growth Hormone (rBGH or rBST) Rick North, Oregon Physicians for Social Responsibility The Need to Ban Trans Fat, and the Sooner the Better Walter Willett, MD, Department of Nutrition, Harvard School of Public Health C3 - Certified Foods and Industrialized Agriculture Challenging Assumptions: Food Safety and Our Food System Molly Anderson, PhD, Food Systems Integrity Introduction to Certified Foods Suzanne Briggs, MBA, Collaboration D2 - Food Waste / Dishware Shriners Hospital for Children: It's Easy Bein' Green Hermine Levey Weston, RN, Shriners Hospital, Springfield, MA Compostable Food Service Ware Marie Kulick, MS, Institute for Agriculture and Trade Policy and John Stoddard, Oregon Center for Environmental Health Food Compost and Food Diversion - Establishing a Successful Food Waste Program Walker Lunn, EnviRelation LLC D3 - Food Contracting Puchasing Tools: Strategies and Tools for the Supply Chain Jamie Harvie, PE, Institute for a Sustainable Future Corporate Responsibility and Sustainability @ U.S. Foodservice Rachel Sylvan, U.S. Food Service United Natural Foods Sean Dean, United Natural Foods Friday - 06.29.07 E1 Healthy Foods in Healthcare: Getting Started (2) Seasonal Menus: Making Them Work for You John Turenne, Sustainable Food Systems Selling Your Menu Inpatient Karen Purdy-Reilly, Brigham and Women’s Hospital "Selling Your Menu" Getting Trans Fats Out Kathy McManus, MS, RD, LDN International Menus, Organic Produce, Grass Fed Beef, how one Chicago area hospital did it! Maria Simmons RD, Swedish Covenant E2 Healthy Food for Staff and Visitors Healthy Picks: A Program by Kaiser Permanente Procurement and Supply's National Nutrition Services and The Care Management Institute Cindy Crawford, RD, National Nutrition Services - Procurement & Supply, Kaiser Permanente Food Franchises: Modeling Healthy Food in Healthcare Lenard Lesser, MD, Tufts University Family Medicine Residency at Cambridge Health Alliance Produce To The People: Good Food, Good Medicine Preston Maring, MD, Kaiser Permanente, W.K. Kellogg Food and Society Policy Fellow E3 Healthy Food, Healthy Hospitals, Healthy Communities Industrialized Meat and Poultry Production: An Ecological System Approach Marydale DeBor, New Milford Hospital Boston Collaborative for Food and Fitness (BCFF) Yi Chin Chen, Hyde Square Task Force, Boston Collaborative for Food and Fitness (BCFF) John Muir Health System: Our Path to Sustainability Alison Negrin, John Muir Health System Marketing Healthy Food: A Public Health Issue Holly Freishtat, MS, CN, Health Care Without Harm, W.K. Kellogg Food and Society Policy Fellow SF Bay Area Chapter of Physicians for Social Responsibility & Health Care Without Harm Lucia Sayre, San Francisco Bay Area Physicians for Social Responsibility GPOs and Contracting Debby Kasper - Premier Darren Victory - Novation Barb Mueller - MedAssets |
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