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{Past Event} - Green Building Series – Healthy Food In Hospitals

October 6, 2006 - 2:00 pm - October 6, 2006 - 2:00 pm -- Eastern Standard Time


Healthy Food in Hospitals will establish the health risks and waste associated with conventional food service in hospitals as well as current trends for preparing food on-site and third party organizations that work with farmers to bring local, organic food to healthcare facilities. Two case studies will outline their facilities food programs and present lessons learned.

Takehome Value

  • Understand the health and economic impact of conventional institutional food services.
  • Identify the key criteria associated with establishing a healthy food program in the healthcare setting.
  • Learn about the steps taken by leading health systems to establish healthy food service protocols: including purchasing, preparation, serving and compost/disposal of healthier food.
  • Understand the design implications of growing, preparing and serving healthy food in a healthcare setting.


Jamie Harvie, Institute for a Sustainable Future (ISF)
Jamie Harvie is a civil engineer, and presently serves as both the Co -Director of Health Care Without Harm’s Healthy Food in Health Care Project, and as Executive Director for the Institute for a Sustainable Future (ISF), a not-for-profit consultancy organization based in Duluth, Minnesota. Jamie also serves on the steering committee for the Green Guide for Healthcare Construction; design, construction, operations and maintenance guidelines for the healthcare industry. Mr. Harvie is a nationally recognized mercury expert and has been invited to speak and consult internationally on healthcare pollution prevention. He was instrumental in negotiations with major pharmacy chains, which successfully resulted in a national voluntary phase-out of mercury thermometer sales.

Eecole Copen, Oregon Health and Science University
Eecole Copen is a Registered Dietitian and has a Masters in Clinical Nutrition. She is currently working for the Oregon Health and Science University as a Food Service Manager. She has served on the Sustainable Food Programs Committee since its inception 4 months ago and is the coordinator of the upcoming OHSU Harvest Festival. She is also the Legislative Network Coordinator for the Oregon Dietetic Association. Her interests include gardening, dancing, and supporting the locally grown foods movement in every way possible.

Diane Imrie, Fletcher Allen Health Care
Diane Imrie is a graduate of McGill University (Bachelor of Science In Nutrition), a Registered Dietitian and holds a Masters of Business Administration from the University of Vermont. She has 18 years of experience working in a variety of healthcare food service operations. For the past 8 years Diane has worked as Director of Nutrition Services at Fletcher Allen Health Care. Recent work at that organization includes the implementation of two new retail services, improvement in the nutritional quality of the food offered to patients and other customers, and in the next several months room service for patients.

Webinar speakers have no financial or other interest in the sponsoring company and the sponsor has had no input into the content of the presentation.

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