Health 3.0 Leadership Conference: Healthier and Sustainable Food In a Large Academic Medical Center with Jack Henderson
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In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health. We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also: - implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and - transform the way we deliver health care to ensure access to quality, affordable health care for all. Enjoy this Bright Spot presentation from Jack Henderson of Nutrition and Food Services at the UCSF Medical Center, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health. To learn more about this event, please visit: http://calpact.org/index.php/en/events/leadership-conference Learn more about CALPACT: http://calpact.org/ Learn more about the CHL: http://chl.berkeley.edu/
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Health 3.0 Leadership Conference: Healthier and Sustainable Food In a Large Academic Medical Center with Jack Henderson
- 1. HEALTHIER AND SUSTAINABLE FOOD IN A LARGE ACADEMIC MEDICAL CENTER May 31st 2013 Jack Henderson Associate Director, Nutrition and Food Services, UCSF Medical Center
- 2. 2 Introduction: UCSF Medical Center • Part of University of California system’s 10 campuses and 5 medical centers • One of the top 10 hospitals in the nation (U.S. News and World Report) • 2 hospitals - 704 beds and 1.5M sq. ft. – 3rd hospital – Mission Bay opens February 2015 • Large, urban, academic facility with a health sciences university adjacent to the hospitals
- 3. 3 What counts as “Sustainable”? • Locally Grown • Fair Trade or Domestic Fair Trade Certified • Shade-Grown or Bird Friendly Coffee • Rainforest Alliance Certified • Food Alliance Certified • USDA Organic • AGA Grassfed/Grass Finished/100% Grassfed • Marine Stewardship Council or Seafood Watch Guide Recommended • Certified Humane Raised & Handled • Cage-free • Protected Harvest Certified • Pasture Raised • Cooperative Farm/Business • Farm/Business Social Responsibility includes – Union or prevailing wages – Transportation and/or housing support – Health care benefits – Other practices or certified processes as determined by campus ONLY NEED 1 CRITERION TO BE CONSIDERED “SUSTAINABLE”
- 4. 4 Nutrition & Food Services Timeline of Accomplishments
- 5. 5 Nutrition & Food Services Timeline of Accomplishments
- 6. 6 Nutrition & Food Services Timeline of Accomplishments
- 7. Nutrition & Food Services Timeline of Accomplishments 7 UCSF Sustainability Progress Oct/Nov 2012 Feb 2013 Mar 2013 Did you know? • To help retail patrons make informed choices about their food purchases, we began posting nutrition facts on digital boards at point-of-purchase in addition to cash register receipts post-purchase. • The digital signage in our Moffitt Café and Moffitt Café Express also indicate whether a menu item is vegetarian, vegan, sustainable, or a Smart Choice. • The Smart Choice program was developed to help patrons select better options at our retail outlets. To earn Smart Choice status, a meal (entrée and 2 sides) must meet the following criteria*: o < 700 calories o < 27 grams total fat o < 6 grams saturated fat o < 100 milligrams cholesterol o < 770 milligrams sodium o At least 10%or greater Daily Value of one or more key nutrients AND/OR at least one serving of fruits, vegetables, or whole grains. *Based on 2000 calorie per day diet. Switched to Earthbound Farms organic romaine lettuce, spring mix, and kale Began featuring Rocky free range hormone free anti-biotic chicken on patient menu Switched to Three Twins organic ice cream Began selling Froovie Organic juices
- 8. 8 Food Selection & Sourcing Accomplishments • Tracking Local Produce – Worked with produce vendor to establish local guidelines – Invoices contain local designation or country of origin
- 9. 9 Looking at Local Produce 3 Levels of local • Level 1 = 100 miles • Level 2 = 250 miles • Level 3 = rest of California
- 11. 11 Food Selection & Sourcing Accomplishments • Wilcox Cage Free Liquid Eggs – Cage free chickens, 100% vegetarian feed, free of hormones and antibiotics
- 12. 12 Food Selection & Sourcing Accomplishments • Wallaby Organic Local Yogurt – High quality organic milk sourced from small, local family farms in Sonoma and Marin Counties
- 13. 13 Food Selection & Sourcing Accomplishments • Wallaby Organic Local Yogurt
- 14. 14 Food Selection & Sourcing Accomplishments • Alvarado Street Local Organic Sprouted Wheat Bread – Organic sprouted wheat bread products from worker owned and managed cooperative in Sonoma County
- 15. 15 Food Selection & Sourcing Accomplishments • Alvarado Street Local Organic Sprouted Wheat Bread
- 16. 16 Food Selection & Sourcing Accomplishments • Organic Whole Fruit Under $1 – Provide seasonal organic and/or local whole fruits (apples, citrus, bananas, pears, stone fruit etc.) under $1 to promote both sustainability and health
- 17. 17 Food Selection & Sourcing Accomplishments • Organic Whole Fruit Under $1
- 18. 18 Wellness & Education Accomplishments • Smart Choice • Smart Choice criteria (entree & 2 sides):
- 19. 19 Smart Choice Descrip<on
- 20. 20 Wellness & Education Accomplishments • Digital boards to inform customers of
- 21. 21 Wellness & Education Accomplishments • Smart Receipt
- 22. The Anatomy of the Receipt 22 Personalized Nutrition Information Nutrition Education & Marketing
- 23. Nutritional Information Display Print nutrient information at the item or modifier level Highlight healthy options Automatic Meal Totals Automatic % Daily Values Print up to 4 nutrients
- 25. 25 Wellness & Education Accomplishments • Meatless Monday • Decrease meat & increase fresh produce on both patient and retail menus
- 26. 26 Wellness & Education Accomplishments • Living Green Fair
- 27. 27 Summary of Challenges in Meeting Sustainability Goals • Cost • Sourcing • Operational effect • Consumer satisfaction & demand • Meeting needs of everyone • Ability to effectively market • Closing gap between manufacturers, distributors, and consumers • Developing reliable sustainability metrics
- 28. 28 Lessons Learned Being Sustainable = • Requires more monitoring, time, and effort • Is a learning process • Persistence • Becoming an essential aspect of foodservice operations • Supports the environment for future generations • Creates employee engagement and sense of value • Can link health, wellness, and sustainability together • Marketing is key otherwise no one knows what you are doing • Start small….it all adds up!!
- 29. 29 What’s Next? • Local partnerships • Proteins • Better tracking of purchases • Improved marketing and branding
- 30. 30 Questions? Jack Henderson Associate Director Nutrition and Food Services UCSF Medical Center jack.henderson@ucsfmedctr.org (415) 353-1680