Metro Health Hospital Local and Sustainable Food Procurement by the Numbers. Alison Waske Sutter Key Green Solutions November 10, 2014

Transcription

1 Metro Health Hospital Local and Sustainable Food Procurement by the Numbers Alison Waske Sutter Key Green Solutions November 10, 2014

2 Key Green Solutions Introduction Web-based sustainability management software Created in early 2009 as a healthcare specific solution for a 10+ hospital system in West Michigan to receive, organize, and report on recycling data o o o Electronic reporting: software developed to receive data from vendors Designed interfaces to receive and quickly load EDI / CSV type data Additional vendor relationships / interfaces built Started with energy, water, and waste modules Added food and purchasing modules as well as Sustainability Consulting in early 2013 Expanding beyond healthcare to schools, universities, hospitality, and other industry sectors

3 Food Data Collection and Tracking Key Green Solutions collects all of Metro s food and beverage purchasing data and loads it into Metro s dashboard Monthly or quarterly reports from vendors; some data provided by Metro (meals, bagels, garden produce, etc.) Food specific data from vendors loaded (brand, category, etc.) KGS categorizes data as sustainable v. conventional, local v. non local, and healthy v. other (beverages)

4 Food & Beverage Tracking

5 Metro s Four Food Goals 1. Reduce pounds of meat per meal by 20% as compared to FY12 by the end of FY15. Meat = beef, pork, chicken, turkey, and deli meat. Three year goal. 2. Increase sustainable and/or local food purchased by 20% at the end of 2014 as compared to Local = raised/grown and processed within 250 miles of the hospital. Sustainable = one of many third party certifications or FDA approved label claims. Annual goal of 20% increase over baseline. Stretch goal = 15% of all food purchased is local and/or sustainable. 3. Ensure more than 20% of asparagus, blueberries, tomatoes, and apples purchased in 2014 are local under Cultivate Michigan program. 4. Increase healthy beverages purchased by 20% at the end of 2014 as compared to Healthy beverage = no sugar sweeteners (including artificial sweeteners). Unflavored milk, 100% fruit juice, and unsweetened water/tea/coffee. Annual goal of 20% increase over baseline. Stretch goal = 80% of all beverages purchased are healthy.

6 Sustainable and/or Local Food Procurement 2014 Goal of annual 20% increase = 9.51% of total food purchasing Local: Produce from Visser Farms, Van Eerden, Shelton Farms, and Metro s onsite garden, Prairie Farms, Country Fresh dairy, Michigan Turkey Producers, Bettermade chips Sustainable: Chobani/Yoplait/Dannon yogurt

7 KGS Sustainable/Local Food Benchmark Hospitals Three of the best performers have year long growing seasons in California. Based on July 2013 June 2014 data.

8 Metro s On-Site Vegetable Garden Started in 2010 Was 2500 square feet although expanding and adding raised beds in 2015 Harvested produce given to garden volunteers and now used in patient and Café food offerings 2014 hired part time Community Garden Coordinator who works with the Executive Chef to manage the garden 2014 Harvest 200 volunteer hours logged by college students, retired gardeners, and YMCA Day Camp participants 500 pounds of produce worth $885 Heirloom tomatoes, zucchini, cucumbers, eggplant, rainbow chard, sweet and hot peppers, and herbs

9 Metro s On-Site Vegetable Garden

10 Metro s Community Garden Partnership with United Church Outreach Ministry and the City of Wyoming 1,380 sq ft 11 raised beds, one designed for mobility impaired gardeners 150 pounds of produce in 2015 Donated to UCOM s food pantry or volunteer gardeners

11 L.E.E.Ding the Way Food Event In Metro Health Hospital Café on Monday, September 22, Dr. Diaz and Chef Ryan providing free samples of turkey and portabella sliders along with fresh salsa made from garden produce and staff learning about the sugar content of different beverages.

12 Cultivate Michigan Participation Cultivate Michigan is designed to help ramp up Farm to Institution programs and track progress. Link large Michigan institutional food buyers with Michigan farmers and processors. Metro Health Hospital s 2013 local purchasing estimate as a percent of total produce versus 2014 purchasing (through August) Asparagus: 8.9% v. 30.4% Blueberries: 3.9% v. 18.1% Tomatoes: 18.7% v. 9.0% (not fully in season yet) Apples: 7.7% v. 32.2% (frozen sliced; not in season yet) Total for all Four Items: 10.9% v. 10.0%

13

14 Reduced Meat Programs Large catering orders Goal of 20% reduction by end of FY15 = lbs/meal Meal = Café, patient, and catering meals

15 Metro s Meat Purchasing over Time Turkey is the only local meat currently purchased. No sustainable meat, but evaluating antibiotic and hormone free options.

16 Healthy Beverage Vendors and Products: Prairie Farms Milk S&D, Ferris, Mulder, and Starbucks Coffee GFS Beverage: 100% Juice and Tea Pepsi Bottled Water HHI: Healthier Beverages

17 Thank you. Alison Waske Sutter Senior Sustainability Consultant Key Green Solutions 3841 Butterworth St SW, Grand Rapids MI Cell: Office: x1 Toll-Free: Fax: