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Sustainable Food in Healthcare. Wendi Shafir EPA Pacific Southwest Region. Overview. Why Sustainable Food ? Sustainable Food in Healthcare Health Issues Environmental Issues Strategies Food policies, Healthy Food Pledge Procurement Operations Tools GGHC HCWH Pledge PGH

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sustainable food in healthcare

Sustainable Food in Healthcare

Wendi Shafir

EPA Pacific Southwest Region

overview
Overview
  • Why Sustainable Food ?
  • Sustainable Food in Healthcare
  • Health Issues
  • Environmental Issues
  • Strategies
    • Food policies, Healthy Food Pledge
    • Procurement
    • Operations
  • Tools
    • GGHC
    • HCWH Pledge
    • PGH
    • EDF Best Practices Guide
why sustainable food
Why Sustainable Food ?
  • Support Human and Environmental Health
  • Educate patients, community
  • Provide healthier food (Farmer’s Markets) to community
  • Combat Antibiotic Resistance
  • Reduce food production’s environmental footprint
    • Energy, water, pesticides, soil conservation, fishery depletion
sustainable food in healthcare4
Sustainable Food in Healthcare
  • Average US hospital serves over 1 million meals per year
    • Patients, Staff, Visitors plus vending
  • Education of patients and visitors
  • Improved health of patients, visitors, community
  • Positive publicity - differentiation
health issues
Health Issues
  • Poor nutrition – risk factor in 4 out of 6 leading causes of death
    • Obesity, diabetes, heart disease, stroke
  • Increase in antibiotic resistance
  • Lack of Education on good nutrition
  • Often no source of fresh food in underserved communities
  • Respiratory Illness in neighbors (CAFOs)
  • Pesticide exposure to workers and their families, neighbors
environmental issues
Environmental Issues
  • Energy/Carbon – food production methods, transportation
  • Water conservation
  • Water quality - CAFOs, Pesticide, Fertilizer
  • Antibiotic resistant organisms, endocrine disruptor released into environment
  • Adequate Food Supply
medical professionals call for end to non therapeutic use of antibiotics in food production
Medical Professionals Call for end to Non-Therapeutic Use of Antibiotics in Food Production:
  • American Medical Association
  • American Public Health Association
  • American Academy of Pediatrics
  • American Academy of Family Physicians
  • American Nurses Association
  • American Academy of Neurology
how to start
How To Start
  • Form Green teams
  • Commitment at all levels
  • Develop goals, policies
  • SIGN: Healthy Food in Healthcare Pledge
healthy food in healthcare pledge
Healthy Food in Healthcare Pledge
  • From Healthcare Without Harm
  • Sample Language provided
  • Over 240 hospitals have signed up
  • Healthcare without Harm – provides resources
  • AMA approved a policy resolution in support of practices and policies to promote sustainable food health care systems
involve suppliers
Involve suppliers
  • Food service providers: ex. Sysco
  • GPOs: ex. Novation
  • Food service contracts: ex. Sodexho, Aramark
  • Many have Sustainability Policies and Practices – But you may not get what you don’t ask for
  • Strategy - Avoid signing a contract with a prime vendor, get more flexibility in sourcing
  • Insist on what you want, put into next contract
food policies
Food Policies
  • Locally sourced foods
  • Hormone/antibiotic free animal products,rBGH Free Dairy
  • Sustainably harvested foods, fair trade
  • Organic and other certified food
what else can you do
What else can you do?
  • Healthier vending machines
  • Serve meals lower on the food chain

less meat, vegetarian options

  • Farmers Markets
  • Onsite Gardens
  • Healthy Cooking Classes and demonstrations
marketing and education
Marketing and Education
  • Table tents
  • Special of the day feature
  • Patient tray inserts
  • Menu’s, recipes
sustainable food purchasing
Sustainable Food Purchasing:
  • Meat, Dairy and Eggs
  • Produce
  • Seafood
  • Coffee and Tea
  • Bottled Beverages
sustainable dining operation
Sustainable Dining Operation:
  • Cleaning Chemicals and Pest Control
  • Cooking and Refrigeration Equipment
  • Dishwashing and Water Use
  • Facilities Construction and Design
  • Serviceware
  • Recycling and Waste Disposal
some examples
Some Examples
  • Meat, Dairy and Eggs
  • Produce
  • Cleaning Chemicals and Pest Control
  • Cooking and Refrigeration Equipment
  • Waste Practices
  • Water
meat dairy and eggs
Meat, Dairy and Eggs
  • Serve meals that are lower on the food chain
  • Go Antibiotic Free
  • Consider Cage Free, Hormone Free, Grass fed,
  • Reduce Transport GHGs
produce
Produce
  • Go organic or at least IPM- take the time to learn more about your source farms
  • Go seasonal and local
    • Reduce transport GHGs
    • Support local farms, communities
    • Freshest
  • Buy imported produce with credentials
    • Such as fair trade, Rainforest Alliance
cleaning chemicals and pest control
Cleaning Chemicals and Pest Control
  • Use certified cleaners
    • Such as Green Seal, those on San Francisco’s list
  • Get informed
    • Ask for Materials Safety Data Sheet
  • Prevent pests
    • Integrated Pest Management - Non-chemical preventative measures
  • Dry-clean responsibly
    • Avoid Dry cleaners who use perchloroethylene (PCEs)
    • Reusable laundry bags -eliminate need for plastic disposables
cooking and refrigeration equipment
Cooking and Refrigeration Equipment
  • Reduce appliance “on” time
  • Use energy efficient appliances
    • Energy Star Program for Commercial Food Service
    • Center for Energy Efficiency Commercial Kitchens Initiative
  • Focus on refrigeration.
example waste practices
Example: Waste Practices

Reduce food waste by:

  • Tracking and planning (Join EPA’s Wastewise)
  • “room service” model for patients
  • Reduced packaging
  • Reduce bottled beverages
  • Use re-usable china, serving ware, linens
  • Biobased service ware
  • Recycle, compost
water
Water
  • Rinse smarter - Low-flow spray valves, Regulation devices
  • Buy water and energy-efficient equipment.
    • Energy Star or Consortium for Energy Efficiency’
  • Don’t overheat
    • Tankless water heater
    • Insulate
    • Programmable thermostat, recirculation-pump timer
    • Regular preventative maintenance
  • Serve water upon request -Bottleless water service
  • Spot and fix leaks
discussion
Discussion
  • Kaiser Permanente Sustainable Food Programs
  • What are YOU doing
  • Ideas?
resources
Resources
  • EDF Sustainable food practices
    • http://innovation.edf.org/page.cfm?tagID=34864
  • Healthcare without Harm
    • http://www.noharm.org/us/food/pledge
  • Practice Greenhealth
    • http://cms.h2e-online.org/ee/waste-reduction/epp/psguide/food/
  • Foodmed
    • http://www.foodmed.org/
  • Green Guide for Healthcare
    • www.gghc.org
contact info
Contact Info
  • shafir.wendi@epa.gov
  • 415-972-3422
  • http://www.epa.gov/region09/waste/p2/hospart.html