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Webinars

{Past Event} - Healthy Food in Healthcare: Creating a Menu of Change in your Food Service Operations

March 26, 2010 - 2:00 pm - March 26, 2010 - 2:00 pm -- Eastern Standard Time
$

Topic

As places of healing, hospitals have a natural incentive to provide food that’s healthy for people and the environment in which we live. By understanding the link between food production and food related disease, health care practitioners can begin to educate their patients, model appropriate food purchasing and help transition the way in which our food is grown and distributed to one that is protective of human health and the environment. There are a lot of options for hospitals interested in moving forward with sustainable food service operations. Learn more about the Menu of Options, the Food Pledge, the Green Guide for Healthcare and practical steps for hospitals interested in beginning a sustainable food program. This Webinar will feature two hospitals at the forefront of the healthcare sustainable food service movement.

Health Care Without HarmSponsor

'Leading the global movement for environmentally responsible health care.'

Objectives

  • Gain insight into the misalignment between our industrial food system and U.S. dietary guidelines, the negative impact of current production / distribution methods and the role of healthcare professionals in supporting a healthy food system
  • Discover the many “menu” options and how hospitals around the country are serving up new recipes for change
  • Understand how hospitals have established farmer’s markets, organic / healing gardens, composting programs, sustainable and local meat and produce sourcing and more
  • Learn about the GGHC and the methods by which hospitals are implementing the new Healthcare Food Service Benchmarking Tool

Presenters

Jamie Harvie, PE, Institute for a Sustainable Future
Jamie Harvie, Co-Director, Healthy Food in Health Care Project, Health Care Without Harm, Executive Director, Institute for a Sustainable Future. Jamie Harvie is a civil engineer, and presently serves as both the Co-Director of HCWH’s Healthy Food in Health Care Project, and as Executive Director for the Institute for a Sustainable Future (ISF), a not-for-profit organization based in Duluth, Minnesota. He has coordinated HCWH’s purchasing effort, which has resulted in a strong relationship between HCWH and the country’s five largest Group Purchasing Organizations. Jamie also serves on the steering committee for the Green Guide for Healthcare Construction; design, construction, operations and maintenance guidelines for the healthcare industry, and coordinated the GGHC Food Credit. He was instrumental in negotiations with major pharmacy chains, which successfully resulted in a national voluntary phase-out of mercury thermometer sales. Mr. Harvie is a nationally recognized mercury expert and has been invited to speak internationally on pollution prevention. Mr. Harvie was recently a Growing Green award from NRDC in recognition for his leadership on sustainable foods in the healthcare sector. Together with his wife Nancy, they attempt to raise two happy, healthy, well adjusted children, Emma and Nathaniel.

Diane Imrie, MBA, RD, Fletcher Allen Health Care
Email: Diane.Imrie@vtmednet.org
Diane Imrie, MBA, RD, Director of Nutrition Services, Fletcher Allen Health Care, Burlington, VT. Diane 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 20 years of experience working in a variety of healthcare food service operations. For the past 12 years she has worked as Director of Nutrition Services at Fletcher Allen Health Care, responsible for clinical, retail, and patient Nutrition Services. Recent work at that organization includes the implementation of new retail services, room service for patients, and a food sustainability program that is nationally recognized. Diane received the first Fletcher Allen CEO leadership award, titled “Living the Leadership Philosophy”. She is passionate about local food, both personally and professionally, and is the co-author of a cookbook highlighting seasonal cooking titled “Cooking Close to Home”.

Rick Beckler, Sacred Heart Hospital
Rick Beckler of Sacred Heart Hospital led the charge to develop a buy local food cooperative, an initiative that received a Buy Local, Buy Wisconsin state grant. The grant was personally announced by the Governor James Doyle of Wisconsin at the hospital during a delivery of local food by farmers. (Governor Doyle chose Eau Claire as the city to announce the statewide grants due to the innovative partnership between Sacred Heart Hospital, local farmers and River Country RC&D Council.) Through Rick’s dedication and community networking, and the hospital’s commitment of 10% of its $2 million food budget to local food, the program is developing regional markets for buyers and producers that impact the local economy and support family farms. Articles of Incorporation were signed on March 15, 2009 at the hospital to formally create Producers & Buyers Co-op: Linking Local Farms and Institutions.

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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