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Healthy Food in Health Care

Transforming healthcare through sustainable food initiatives to improve public and environmental health. Objectives include waste management, climate and health awareness, safer chemicals, and greener purchasing. Shift towards sustainably produced foods, engage clinicians in advocacy, and enhance community food access.

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Healthy Food in Health Care

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  1. Healthy Food in Health Care Health Care Without Harm Nov 12, 2015

  2. Health Care Without Harm • Environmental health organization that utilizes the health care sector to create change in public and environmental health • Program areas include: • Waste management • Climate and health • Food • Safer chemicals • Leadership engagement • Greener purchasing Shift health care food purchase to support sustainably produced products Engage clinicians in advocacy Support health care in improving community food access to healthy, affordable food

  3. Healthier hospitals

  4. The Food challenge Less Meat & Better Meat Part A: Reduce by 10% per year OR achieve ultimate goal of an average 1.5 oz per meal served Part B: Increase by 5% per year OR achieve the ultimate goal of 20% of meat and poultry purchases raised without the routine use of antibiotics

  5. The Food challenge • Mass Hospital Association issued an Antibiotics Stewardship Challenge asked CEOs to transition one meat or poultry product that raised without the routine use of antibiotics by Dec 2015. • Numerous facilities purchasing direct from local producers with transparent production practices, including Pen Bay and Maine General • 270 facilities are participating in Food Day by serving meat and poultry raised without the routine use of antibiotics – 60 from New England.

  6. The Food challenge Local and Sustainable Foods • Part A: Increase the percentage of local food purchases by 5% annually OR achieve the ultimate goal of 20% of total purchases. • Part B: Increase the percentage of sustainable food purchases by 5% annually OR achieve the ultimate goal of 20% of total purchases.

  7. The Food challenge • Pre-season contracting with local farmers • Purchase direct from farms • Purchase from food hubs and regional distributors • Increase local and sustainable procurement of proteins • Communicate with GPO and FSMC representatives regarding their desire for increased access to local and sustainable products on contract

  8. Healthy food in the community

  9. Community Food access • Conducted research on use of community benefits and food access in Mass. • Thanks to support from RWJF will expand research nationally to investigated utilization of community benefits to improve community food access • Research will begin Jan 2016 and resources will be available mid- to late-2017 • Will also develop regional learning networks for community benefit staff and others interested in exploring this work

  10. food access initiatives Lahey Health System • Conduct food insecurity screenings in emergency room • Developed an on-site food pantry to address immediate food needs • Connect patients to community based resources • Link screening results to electronic records

  11. FOOD ACCESS INITIATIVES New Haven Farms & Yale, New Haven hospital Harvest Shares Farm Education Nutrition Education Cooking Classes

  12. FOOD ACCESS INITIATIVES Steward health system, fvRx Obese and diabetic patients referred to program by physicians Receive a dollar a day per family member Coupons can only be spent on fruits and vegetables Receive coupons on a monthly basis and must participate in check-in to continue participation

  13. FOOD ACCESS INITIATIVES Hallmark Health System Mobile Market Distribute food to 600 families each month Operates 12 months a year Food provided in collaboration with the Greater Boston Food Bank Provides auxiliary services at each market

  14. Contact information:jennifer obadia, PhDnew England coordinatorhealthy food in health care programhealth care without harmjobadia@hcwh.org

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