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A Case Study

A Case Study. Presented by: Eecole Copen MS, RD Sustainable Food Programs Coordinator. Building a Sustainable Food Service. OHSU Food & Nutrition Services, September 9 th , 2010. Hospital Stats. Approximately 542 beds 1250 patient meals per day 8000 retail transactions per day

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A Case Study

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  1. A Case Study Presented by: Eecole Copen MS, RD Sustainable Food Programs Coordinator Building a Sustainable Food Service OHSU Food & Nutrition Services, September 9th, 2010

  2. Hospital Stats • Approximately 542 beds • 1250 patient meals per day • 8000 retail transactions per day • 12,000 employees • $8 million food budget • $12 million in retail & catering sales • Self Op since1996

  3. Health Care Without Harm (HCWH) Pledge Signed in 2007

  4. OHSU Sustainability in Action • Sustainable Food Procurement: Retail Foods & Natural Foods Store • Farmers Market/ Market Basket • Garden of Healthy Delights • Campus Wide Sustainability Survey • OHSU Sustainable Food Policy and Action Plan • Legislation & Letter writing

  5. Retail Foods Kobos - local roaster, Fair-trade, organic. Includes Café Feminino line: $1 per pound goes back to “battered” women from Peru. Sunshine Dairy- Bovine Growth Hormone Free milk. Renewable energy from wind and biogas used to make their products. Dave’s Killer Bread - Locally made, Organic Bread

  6. Composting

  7. Sustainable, Local Meat and Poultry • Carmen Ranch Beef, Wallowa, OR: Food Alliance Certified, Grass-fed & finished, No added hormones or antibiotics. • Sudan Farms Lamb, Canby, OR: Grass-fed & finished; No added hormones or antibiotics. • Draper Valley Chicken, Mt. Vernon, WA: No added antibiotics. 100% vegetarian diet.

  8. “It’s All Good” Natural Food StoreOffering Healthy Options • Preference for Fair Trade, Organic and locally grown products. • Gluten-Free offerings • GMO-Free • High Fructose Corn- Syrup Free • Vegan offerings • rBGH- Free • Trans-Fat Free • Coloring & Dye-Free • Low Sodium ~ 425 square feet ~475 different products ~$550,000 per year

  9. Farmers Market & Market Basket SNAP & WIC Accepted

  10. Locally grown.. On campus Garden of Healthy Delights

  11. Food Sustainability Survey

  12. Sustainable Food Policy & Plan • Utilized Green Guide for Health Care Food Service Credits as Framework for comprehensive sustainable food policy and action plan • Created a Vision: The goal of this Policy & Plan is to provide a framework in which OHSU Food and Nutrition Services will: • Purchase and provide foods which prevent disease and promote health and healing, based on scientific research. • Make purchasing choices which demonstrate an understanding of the inextricable links between human, public and ecosystem health. • Establish ecologically sound, economically viable and socially responsible purchasing principles and practices. • Provide patients, staff, students and visitors with information regarding the sustainable and healthy purchasing practices Food and Nutrition supports. • Integrate health, research and service through ethically sound practices, doing no harm.

  13. Sustainable Food Policy & Plan • Developed a Sustainable Purchasing Steering Committee whose participants co-create a 5-year plan and establish: • Goals indicating what metrics will be tracked and how success will be defined. • Expectations of everyone involved in implementation. • An evaluation plan that specifies a means and process for evaluating effectiveness and for making adjustments to the plan when necessary. • Policy covers all areas of food service • Establishes Procurement Priorities: Minimum standards to protect the eater’s health: • No non-therapeutic antibiotics used • No added hormones • Limit pesticide, herbicide, fungicide exposure • Limit mercury intake from seafood

  14. OHSU Supports Sustainable Food Policies PAMTA • Congress introduced the Preservation of Antibiotics for the Medical Treatment Act (HR 1549), which would require the FDA to re-review the approvals it previously issued for animal feed uses of the seven classes of antibiotics that are important to human medicine. • OHSU signs-on to letter from health institutions and professionals (organized by HCWH) urging legislative support.

  15. How are health practitioners involved? Supporting Programs • Visit the Market • Purchase available sustainable options On Green Team • Waste reduction Policy • Sustainable Living Day • Earth Day Advocate for Programs • Medical voice to support FS in attaining administrative support • As the customer, advocate for compost in cafes • Answer surveys about these issues

  16. Resources & Contacts Health Care Without Harm www.noharm.org/food/issue Green Guide For Healthcare www.gghc.org Practice GreenHealth www.practicegreenhealth.org Eecole Copen Sustainable Food Programs Coordinator OHSU Food Service 503-494-8792 copene@ohsu.edu Emma Sirois Oregon Program Director Health Care Without Harm 503-780-9859 emma@oregonpsr.org

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