13th International Conference on Health Promoting Hospitals (HPH) Dublin, 18th-20th May 2005

13th International Conference on Health Promoting Hospitals (HPH) Dublin, 18th-20th May 2005 Health promotion, economy and protection of the environment in line with the Hospital Food Services Project C. Lesi, P.Beltrami, A.Albertini, R.Borgogno, C. Giannone, E.Guberti, P. Magnavita, L.Prete Azienda USL di Bologna (Italy)

PRESUPPOSITIONS OF THE PROJECT The need to rationalise hospital food services as a result of the newly created Health Institution of Bologna, in its aim to develop empowerment processes of patients, hospital personnel and members of the local community.

ELEMENTS OF THE PROJECT Hospital food service must go beyond the mere quality and safety of the food that is served and address social, relational and environmental implications

OBJECTIVES To develop, in the realm of SOCIAL RESPONSIBILITY OF BUSINESS the following objectives: TO SAFEGUARD THE STANDARDS BY LAW AS REGARDS FOOD SAFETY, NUTRITION AND THE VARIOUS ASPECTS OF COMFORT DURING HOSPITAL STAY TO PROTECT THE ENVIRONMENT (INSTRUMENTS OF ENVIRONMENTAL SUSTAINABILITY) TO SUPPORT THE LOCAL ECONOMY TO PROMOTE SOCIAL SOLIDARITY

Methodology of Work The formation of a mixed team of interdisciplinary character launched in line with the HPH Food Program The team PLANNED and DEFINED the OBJECTIVES OF THE PROJECT.

THE ROADMAP:Critical analyses of the current state of nine hospitals belonging to the USL Health Institution (Azienda USL): A study of the factors that influence the productive process, analysis of its critical urgency and possible alternatives (Auditing of the food service) To upgrade global service standards in the field of Sanitary and Nutritional Hygiene

The Region Bentivoglio Hospital 32 km 20 km Budrio Hospital Salvatore di S. Giovanni in Persiceto Hospital 20 km 0 km Ospedale Maggiore of Bologna Bazzano Hospital 21 km Ospedale Roncati of Bologna 3 km 9,5 km 22 km Vergato Hospital Bellaria via Altura Hospital Loiano Hospital Porretta Terme Hospital Loiano Rest Home

Improvement of comfortableness in the hotel food service:Some specific targets are: To ensure that service is personalized (flexibility of food distribution times; personalised meals; children’s safety) To provide more information to the service users and their families (with the active participation of the ward staff in the patient’s diet and nutrition) To encourage high quality of food presentation and see to it that the patient enjoys his meals

A “SURPLUS VALUE”: Give attention to “environmental sustainability” matters through Acquisti Pubblici Verdi (Green Public Procurement - GPP) and to give more importance to Bio-diversity factors

Sustainability of the Environment Gli Acquisti Pubblici Verdi (Green Public procurement - GPP) THEY ARE VITAL AS THEY ARE DETERMINING FACTORS IN : The improvement of the general quality of the environment for the large extent of the public sector Giving a great impact on the market since the Public Administration Institutions are among the most important buyers in various market sectors

Environmental sustainability Green Public Procurement THE CONDITIONS OF ENVIRONMENTAL SUSTAINABILITY TO WHICH IMPORTANCE IS GIVEN IN THE PROJECT through an integrated procurement system of ecological products! The impact of the food carts used in the delivery of meals; The volume and the type of packaging; Energy-saving production technologies; Water consumption; Waste disposal system (Composting);

Environmental sustainability:The valorisation of biodiversities The project includes the introduction in the menu of typical products and traditional dishes in an effort to conserve them. For 10 days a year, these dishes will be served in place of traditional meals. The insertion of such meals will be aided by specific initiatives of educational and communicative nature designed especially for patients and their families The adoption of these traditional products on the part of our Health Institution is made possible in collaboration with Slow Food as many of these products are part of the protected “Presidia” founded by said organisation

A “SURPLUS VALUE”:A joint experiment between the AUSL (Local Health Unit) and the Local Government(Municipality) to guard the efficiency of the system, to favour a positive impact on the local economy.

OPERATIONAL PROCEDURES Participants in the contract bidding who make an effort in utilizing local products will be rewarded through special agreements with area suppliers (DIRECT LINK BETWEEN PRODUCER AND CONSUMER OR “FILIERA CORTA”) and to effectively manage organic WASTE (compost) to be used as fertilizer in local producers’ lands

A road to social solidarity Recovery of unconsumed food in the hospital food service (providing it meets nutritional and sanitary hygiene requirements) in favour of the underprivileged

Conclusions THE GLOBAL APPROACH OF THE PROJECT: - FAVOURS INNOVATIVE CONDITIONS AS WELL AS INSTRUMENTS OF HEALTH PROMOTION AND EMPOWERMENT OF THE LOCAL COMMUNITY AND AIMS TO INVOLVE MANY SECTORS AND SERVICE USERS THROUGH AN INTERGRATED ACTION - ALLOWS THE CURRENT CONCEPT OF FOOD SERVICE TO GO FROM THE MERE SATISFACTION OF A BASIC HEALTH NECESSITY TO ALSO HAVING A SOCIO-CULTURAL ROLE

13th International Conference on Health Promoting Hospitals (HPH) Dublin, 18th-20th May 2005