Building a Sustainable Food Service:

An Oregon Healthy Food in Health Care Roundtable Building a Sustainable Food Service: Setting Goals & Measuring Results with the Green Guide for Health Care Food Service Credits

Building a Sustainable Food Service: Setting Goals and Measuring Results using the Green Guide for Health Care s Food Service Credits Presentation Overview What is the GGHC and Why Use it? The Food Credits Case Study of Applying the GGHC Food Credits at OHSU Activities: The Checklist Discussion of Opportunities, Challenges and Support Needs Presented by Emma Sirois Oregon Program Director Health Care Without Harm Eecole Copen Sustainable Food Program Coordinator OHSU Food and Nutrition Services

What is the GGHC? Self certifying tool kit to steer facilities through greener design, construction and operations. Version 1.0 released in 2003 then Versions 2.0, 2.1 and now 2.2 Void in the marketplace of health-care specific green building tool Core content transfer from existing tools (e.g., LEED ) but need to tailor for healthcare Explicit health-based focus Sensitivity to an over-regulated sector --> voluntary best practices with no certification thresholds Reinforces integrated design as essential Bridges design & construction with operational considerations

Move from tactical to strategic! Why use the GGHC? Framework applies to your whole operation Connects sustainability to health issues Provides potential strategies and technologies Recommends resources Provides tools for measuring, tracking, goal setting and comparing The New Food Credits!

geographic distribution GGHC Website Registration Green Guide for Health Care Website Registrants top ten countries with international website registrants 1. Canada 2. Australia 3. United Kingdom 4. India 6. Malaysia 7. Argentina 8. Brazil 9. South Africa 5. France 10.Portugal 20000 18000 16000 14000 12000 10000 gghc website registrant growth GGHC Website Registra Release GGHC Version 2.2 18,000+ website registrants every state in the U.S. every Canadian Province 500 new registrants/month 100+ countries Last updated April 2008 8000 6000 4000 2000 0 Nov-03 Jan-04 Mar-04 May-04 Jul-04 Sep-04 Nov-04 Jan-05 Release GGHC Version 2.0 Pilot Mar-05 May-05 Jul-05 Sep-05 Release GGHC Version 2.1 Pilot Nov-05 registration overview Jan-06 Mar-06 May-06 Jul-06 Sep-06 Nov-06 Jan-07 Mar-07 May-07 Jul-07 Sep-07 Nov-07 Jan-08 Mar-08

geographic distribution Green Guide for Health Care Registered Projects green guide project growth 148 registered projects 36,000,000 sf 34 states Current as of January 2007 4 Canadian provinces 7 countries Current as of April 2008 project overview

GGHC Credit Organization Health Issues Intent Credit Goals Documentation Reference Standards Technologies & Strategies

Section / Category Name Pre-Req. / Total Points 1 Integrated Operations & Education 2 Sustainable Sites Management 3 Transportation Operations 4 Facilities Management 5 Chemical Management 6 Waste Management 7 Environmental Services 8 Food Service 9 Environmentally Preferable Purchasing 10 Innovation in Operation 1-2 0-9 0-5 6-39 3-5 3-6 0-8 0-14 2-19 0-7 operations section 15-114

FS Credit 1.1: Sustainable Food Policy and Plan FS Credit 1.2: Nutrition FS Credit 2: Sustainable Food Education and Promotion FS Credit 3: Local, Sustainably Produced Food Purchasing FS Credit 4: Reusable & Non-Reusable Products FS Credit 5: Hospital Supported Agriculture: Food and Farm Linkages FS Credit 6.1: Food Donation and Composting FS Credit 6.2: Food Services Recycling FS Credit 7: Food Vendors FS Credit 8: Chemical Management for Food Services Food Service Credits Food Service Operational Credits

FS Credit 1.1: Sustainable Food Policy and Plan FS Credit 1.2: Nutrition FS Credit 2: Sustainable Food Education and Promotion FS Credit 3: Local, Sustainably Produced Food Purchasing FS Credit 4: Reusable & Non-Reusable Products FS Credit 5: Hospital Supported Agriculture: Food and Farm Linkages FS Credit 6.1: Food Donation and Composting FS Credit 6.2: Food Services Recycling FS Credit 7: Food Vendors FS Credit 8: Chemical Management for Food Services Food Service Credits Food Service Operational Credits

Intent: Create, promote and implement practical sustainable food purchasing policies and plans that support human and ecological health. CHW recognizes that healthyfood describes not only nutritional quality, but equally by a food system which is ecologically sound, economically viable, and supportive of human dignity and justice, and so; CHW aspires to develop a healthy food system FS Credit 1.1: Sustainable Food Policy and Plan

Credit Goals Develop a Sustainable Food Policy: Stakeholder participation and sign off Vision statement that links to the institution s broader mission Adopt the Healthy Food in Health Care pledge (option) Develop a Sustainable Food Plan: Strategies for execution that align with the GGHC food credits Goals indicating what metrics will be tracked and how success will be defined Action plan defining roles/responsibilities Evaluation plan for assessing effectiveness and making adjustments FS Credit 1.1: Sustainable Food Policy and Plan

Tools and Resources Guide to Developing Sustainable Food Procurement Policies and Plans (In Binder) On-line companion resource at : www.sustainablefoodpolicy.org HCWH Healthy Food in Health Care Pledge (In Binder) Sample Hospital Sustainable Food Plan from Fletcher Allen, VT (In Binder)

Activity

Intent: Improve human and ecological health through purchase of local and sustainably produced food products. Credits 3.1, 3.2, 3.3 FS Credit 3: Local, Sustainably Produced Food Purchasing

Credit Goals Achieve minimum percentages of food/beverage purchases Approved to carry an independent third party certified eco-label Approved to carry a label claim allowed by USDA or FDA Locally sourced from ranches and processing facilities within a 200 mi radius Incremental Success is rewarded (15%, 25%, 50%) FS Credit 3: Local, Sustainably Produced Food Purchasing

Third Party Certified Eco-labels http://www.greenerchoices.org/eco-labels/

Label Claim USDA or FDA Approved Label Claims Raised without antibiotics or No antibiotics administered Raised without added hormones or No hormones added No genetically engineered ingredients rbgh-free, rbst-free, or something to this effect our farmers pledge not to use rbgh or rbst / Our famers pledge not to use artificial hormones Grass-fed Food Category poultry and meat beef and lamb only products made from corn, soy, canola or their derivatives milk, butter, cheese, yogurt, ice cream, sour cream, cottage cheese products from ruminants such as beef cattle, dairy cattle, lamb FS Credit 3: Local, Sustainably Produced Food Purchasing

Direct relationships Local Sourcing Strategies Connect through resources like Food Hub More distributors now feature local May be able to use state local food marketing programs* Processed foods >50% by weight FS Credit 3: Local, Sustainably Produced Food Purchasing

Tools and Resources GGHC Technical Brief on Sustainable Food (In Binder) Sustainable Food Procurement Tracking Tool for Operators (Available Electronically) Sustainable Food Procurement Identification Tool for Suppliers (Available Electronically) Questions to ask suppliers/producers (Available Upon Request) Food Hub (Upcoming Presentation)

Sustainable Food Procurement Tracking Tool

Sustainable Food Procurement Tracking Tool

Activity

Intent: Support local and regional food production by increasing its visibility in the community and strengthening local agriculture infrastructure. FS Credit 5: Hospital Supported Agriculture: Food and Farm Linkages

Credit Goals Create programs that support the following: Processing and Season Extension Develop and support relationships with at least one local farm, not-for-profit farming organization, and/or meat or produce processing facility to extend the seasonal availability of local food in the facility. Food Service Procurement - Coordinate with local farm to match planting decisions with purchasing intentions prior to growing season. Farmers Markets - Host and promote local or onsite farmers markets. Food Box - Actively promote Community Supported Agriculture (CSA) food box programs. Host CSA pick up locations on-site. Hospital Garden or Hospital Farm - Support on-site or off-site hospital owned food producing garden(s) and/or farm(s). Urban Garden Program Provide direct or in-kind support for not-for-profit urban food producing community garden organization(s). Conference and Meeting Food Policy Develop and implement a policy requiring sustainable purchases at all facility-sponsored or -hosted conferences and workshops. FS Credit 5: Hospital Supported Agriculture: Food and Farm Linkages

Tools and Resources Farmers Markets and CSA s on Hospital Gounds, HCWH Factsheet (In binder) Case Study: On-Site Farmers Markets, Kaiser Permanente (In Binder) Food Hub (Upcoming Presentation)

Activity

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

May 11-13, 2010 Baltimore, Maryland *** The premier global conference on environmentally sustainable health care *** SAVE THE DATE!