The Power of Procurement

Transcription

1 The Power of Procurement

2 Meet the Panel Toni Liquori Founder and Executive Director School Food Focus Juliet Sims Associate Program Director Prevention Institute Jennifer LeBarre Director of Nutrition Services Oakland Unified School District Prem Durairaj Director of Food Systems and Research Community Health Improvement Partners Courtney Crenshaw CA Regional Procurement & Engagement Coordinator Health Care Without Harm

3 WHO WE ARE School Food Focus is the national collaborative that ignites change in our food system by transforming the way school food is produced and purchased so that every child in the U.S. regardless of income or race has access to healthy school meals.

4 WE IGNITE CHANGE By driving change in school food, we change our children s future. WE BRING EVERYONE TO THE TABLE WE INSPIRE SCHOOL FOOD LEADERS WE CONNECT SCHOOL DISTRICTS WE COLLABORATE WITH FOOD PRODUCERS WE ENGAGE GOVERNMENT

5 Advancing Health Equity Through Healthy, Sustainable, and Just Procurement Juliet Sims Associate Program Director Childhood Obesity Conference June 2, 2017 San Diego, CA

6 Our definition of healthful food is not limited to the nutrients that a food contains. Our definition recognizes that healthful food comes from a food system where food is produced, processed, transported, and marketed in ways that are environmentally sound, sustainable and just.

7 Health Equity Health equity means that every person, regardless of who they are the color of their skin, their level of education, their gender or sexual identity, whether or not they have a disability, the job that they have, or the neighborhood that they live in has an equal opportunity to achieve optimal health. Source: Braveman PA, et al. Health disparities and health equity: The issue is justice

8 Environmental level where action is taken Framework for Evaluating the Impact of Food and Activity Strategies Degree of agency required to influence behavior change Agentic Agento-structural Structural Micro (schools, worksites, clinical, or home) Macro (national, state, or community level) Social marketing Healthy eating campaigns in schools Signage encouraging healthier options (e.g., taking stairs instead of elevator) Social marketing Population-wide distribution of healthy eating or physical activity guidelines Community gardens Workplace design to encourage incidental exercise School-based programs focused on growing and cooking food Mandatory food and nutrition labeling Urban design to increase green space and bike paths Regulate density of fast food restaurants School cafeteria policies restricting unhealthy food Increase in PE time at school Removal of vending machines containing unhealthy food and drink at workplaces Restrictions on marketing of unhealthy food Food procurement policies based on nutritional standards in government settings Food reformulation Source: Backholer K, et al. A framework for evaluating the impact of obesity prevention strategies on socioeconomic inequalities in weight. Am J Public Health. 2014; 104: e43-e50.

9 Where Does Sustainability Fit In? Purchasing from local, sustainable farms Compostable dishes and flatware Fresh tap water

10 An Equitable Food System: From Farm to Fork

11 Elements of Community Health EQUITABLE OPPORTUNITY Education Living wages & local wealth PEOPLE Social networks & trust Participation & willingness to act for the common good Norms and culture PLACE What s sold & how it s promoted Look, feel & safety Parks & open space Getting around Housing Air, water, soil Arts & cultural expression

12 Los Angeles Good Food Purchasing Program Redirected $12 million in produce purchases to local business Generated more than 125 new, well-paying food chain jobs Los Angeles Unified School District s bread and produce distributor, Gold Star Foods, reformulated its products to contain sustainable, Californiagrown wheat

13 221 Oak Street Oakland, CA Tel: (510) Sign up for our media alerts: Follow us on:

14 Beyond Local: Values-Based Procurement Presented by OUSD Nutrition Services Department Jennifer LeBarre, Executive Director June 2017

15 Values-Based Procurement History Since 2007, OUSD Nutrition Services has prioritized school meal improvements and Farm to School OUSD joined School Food FOCUS OUSD Nutrition Services launches Farm to School 2010 OUSD Nutrition Services partnered with the Center for Ecoliteracy to conduct the Rethinking School Lunch Oakland ( RSLO ) OUSD acquires Oakland Fresh Produce Markets 15

16 Values-Based Procurement History Since 2007, OUSD Nutrition Services has prioritized school meal improvements and Farm to School OUSD develops and implements California Thursdays in partnership with CEL Between 2014 and 2016 OUSD increases local California produce purchases by 24% and almost $200K annually through a recipe development and staff training program. November 2017 OUSD School Board adopts Good Food Purchasing Resolution. 16

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18 EVERY STUDENT THRIVES! 900 High Street, Oakland, CA Contact us for additional information Phone:

19 Farm to Institution: Strengthening Local Food Systems

20 San Diego County Food Systems Landscape Rankings ( 12 th largest farm economy More small farms than any other US county (less than 10 acres) Top producer of avocados and nursery crops Economy 17 th largest US economy ( 3.2 million people in county San Diego is the 8 th largest US city Major institutions supporting Good Food Movement

21 Challenges to Building Local Farm to Institution Growers Producing quantities to meet mid-to-large market needs Meeting legal and compliance requirements of buyers Meeting transportation/logistics/processing requirements of buyers Buyers Higher local food pricing than status quo Risk of working with new, small farmers High transaction costs of working with small farmers Key Point: Market is not yet catered to small farmers and connected enough to build local food systems

22 Local Approach Create Sharing Platform Institutional Food Systems Support Nutrition in Healthcare Leadership Team Farm to School Taskforce Cross-Institutional Food System Support Farm to Institution Council Key Point: Building momentum towards food system change requires collaboration, community engagement, and positive reinforcement

23 Local Approach Provide Focused Support Working with Small Farmers Capacity-building workshops, one-on-one support Working with Institutions Procurement bid workshops, one-on-one support Key Points: Small farmers do not have critical marketing and administration personnel of larger companies. Supporting these functions is key to CHIP s approach. Institutions need support and confidence in shifting procurement habits to local preferences.

24 Local Approach Build Market for Local Food Benevolent Brokering Good Food Rebate Program Good Food Showcase Key Point: Without an established marketplace, it is critical to find alternative strategies to build market connections between local farmers and institutions.

25 Health Equity in Local F2I Approach Institutions Replace unhealthy foods with local, healthy, sustainably-sourced foods Support behavior change activities (healthy food signage, school gardens, etc.) Provide community-wide access to healthy foods through institution-based strategies focusing on institutions with higher at-risk populations Local Economy Increase demand and market linkage for healthy foods leading to increased supply Provide money back into local economy to support purchasing of healthier foods A market connectivity approach to supporting local, healthy foods will result in greater access and consumption of these foods when focused on institutions.

26 Thank you! Contact Information Prem Durairaj Director of Food Systems and Research

27 Influencing Market Opportunities through Cross-Sector Procurement ProCureWorks is a joint initiative of School Food Focus and Health Care Without Harm

28 TRANSFORMING THE FOOD SYSTEM ProCureWorks. ProCureWorks is a joint initiative of School Food Focus and Health Care Without Harm. This cross-sector collaboration between school districts and health care systems catalyzes food system change through the prioritization, development, delivery and service of healthy, sustainable and regional food items in communities of high need across California. a new recipe for human and environmental health

29 PRIORITY FOOD PRODUCTS 1. Beef: 100% pasture-raised; organic; grass-fed; local 1. Grains: 100% whole-grain pasta; local 1. Poultry: NAE USDA PVP Certified; CA-grown a new recipe for human and environmental health

30 CHALLENGES Fundamental differences across sectors Getting all facilities to purchase same product Working with smaller-scale food producers that are newer to food service sector Maintaining stakeholder engagement a new recipe for human and environmental health

31 EARLY WINS! Within our Food Product Guidelines, we defined farm/business ownership structure and size to be more specific about the values inherent in those terms and the values we seek when sourcing PCW products. Worked with Foster Farms to ensure USDA Process-Verified Program (PVP) Certification for their No Antibiotics Ever (NAE) Chicken Products a new recipe for human and environmental health

32 POWER OF PROCUREMENT $100 million Combined purchasing power of ProCureWorks 6 California School Districts // 560 schools 8 California Health Care Systems // 55 hospitals a new recipe for human and environmental health

33 COLLABORATIVE PROCUREMENT How Does Collaborative Purchasing Promote Equity? Better access to more healthful, sustainable and/or locallyproduced products at more affordable prices Opening pathways for small to mid-size companies that do not have access to the institutional market Pushing reform in larger companies that have control over institutional markets Institutional purchasers become more intentional about their purchasing a new recipe for human and environmental health

34 a new recipe for human and environmental health

35 Audience Q&A

36 schoolfoodfocus.org