building local markets: the role of anchor institutions thursday, november 20, 2014 15 th eastern...
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Building Local Markets: The Role of Anchor Institutions
Thursday, November 20, 2014
15th Eastern Shore Planning Conference
The Future of Eastern Shore Agriculture
Tidewater Inn, Easton, MD
Louise MitchellSustainable Foods Program Manager
Maryland Hospitals for a Healthy EnvironmentChesapeake Food Leadership Council
• Education & Share Best Practices• Technical Assistance• Networking Opportunities• Leadership Councils• Campaigns & Recognition• Collaborative Initiatives• Strategic Planning
www.mdh2e.org
Maryland Hospitals for a Healthy Environment (MD H2E)
Over 75% of MD Hospitalshave Green Teams
Freedom to be Green
www.practicegreenhealth.org www.healthierhospitals.org
International & National Partners
www.noharm.org
www.healthierhospitals.org
6 Challenges
• Engaged Leadership• Healthier Food• Leaner Energy• Less Waste• Safer Chemicals• Smarter Purchasing
Healthier Food Challenge
• Local Sustainable Foods• Reducing Meat• Healthier Beverages
Defining Healthy Food
• Nutritious, Whole Foods
• Environmentally Sound
• Economically Viable
• Socially Responsible
www.healthyfoodinhealthcare.org
Healthy Beverage Program
Balanced Menus
Healthy Food Pledge
Clinical Education & Advocacy Program
National CampaignLocal Sustainable Food Purchasing
Sample of National Initiatives –Healthy Food in Health Care
Leading Hospitalsin Maryland
Meritus Medical Center
Johns Hopkins Hospital
Carroll Hospital Center
Union Hospital of Cecil CountyUniversity of Maryland
Medical Center
UM Shore Medical Centerat ChestertownMedStar Good Samaritan
Hospital
Anne Arundel Medical Center
Chesapeake Food Leadership Council
Launched in 2009
Institutions
Program Manager Gina Navarro [email protected]
• Universities• Hotels
• State Agencies• Correctional Facilities
• Hospitals• Nursing Homes
• Schools• Businesses
Chesapeake Food Leadership Council
Mission:
To engage food service professionals and other regional stakeholders in:
sharing best practices networking and learning opportunities implementing strategic purchasing solutions
throughout the food supply chain and advocating for policies
that support healthier, local sustainable foods for hospitals, other institutions and the communities they serve.
National Procurement Work Group
Hospitals Universities Schools
• Largest health systems in the U.S.• 3 largest food service management companies• Largest broadline distributors• Large group purchasing organizations (GPOs)• 3 organizations working in Hospitals, Universities, Schools
Anchor Institutions - “Eds and Meds”
• Non-profit institutions that once established tend not to move location
• One of the largest employers in the region
• In many places, they have surpassed traditional manufacturing corporations to become their region's leading employers
• Growing importance to local economies
The Democracy Collaborative - a national non-profit research institution dedicated to developing new ways to build community wealth and stronger local economies. http://democracycollaborative.org
The Anchor Dashboard: http://community-wealth.org/indicators
The Opportunity with Anchor Institutions
• More effectively harness the economic power of these anchor institutions to contribute to stronger local economies & “community wealth building.”
• The largest & most numerous non-profit anchors:–Universities–Non-profit hospitals –"eds and meds"
Achievements of Hospitals & Nursing Homes
• Over 40 in MD, DC, N. VA regularly purchase local produce• through a distributor• directly from local farmers
• 14 in MD & DC buy directly from local farmers• Produce• Meat and/or poultry
• 12 in MD & DC buy beef &/or poultry raised without antibiotics used routinely
• 11 buy directly from local farmers
Achievements of Hospitals & Nursing Homes
• Several buy local seafood
• 3 serve organic produce regularly
• Over 20 host a farmers market or farm stand
• 5 host Community Supported Agriculture (CSA) program
• At least 8 have onsite gardens
• Over 10 have healthy beverage programs
• Over 10 are composting their food waste
• 1 campus is pesticide-free
• Many use integrated pest management
July 19 – 27, 2014
Support Local Farmers ~ Reduce Food Miles ~ Serve Healthier Foods
The Buy Local Challenge
1. Hospitals Sign Pledge to Serve at Least 1 Local Food/Day for a Week
2. Hospital Employees Sign Pledge to Eat 1 Local Food/Day for a Week
www.buy-local-challenge.com
Year # of Hospitals Dollars Spent # Employees Serving Local Food in 1 week Pledging to Eat Local
2008 9 --- ---2009 27 > $5,400 < 9002010 38 > $15,000 8002011 40 $29,843 8272012 53 $61,281 14022012 21 nationally $22,430 ---2013 56 $53,500 13002014 59 --- ---
MarylandBuy Local Challenge
- Last Full Week in July Each Year
Food Day 2014
Hospitals served meat or poultry raised without routine antibiotics
• 15 hospitals in Maryland• 49 hospitals in Mid-Atlantic/Chesapeake region• 352 hospitals in the U.S.
– $146,345 on » 16,600 pounds of chicken» 10,000 pounds of beef» and 5,000 pounds of pork and other meats
15 MD Hospitals Participating in Food Day
1. Calvert Memorial Hospital2. Carroll Hospital Center3. LifeBridge Health - Levindale Hebrew Geriatric Center & Hospital4. LifeBridge Health – Northwest Hospital5. LifeBridge Health – Sinai Hospital of Baltimore6. MedStar Franklin Square Hospital Center7. MedStar Good Samaritan Hospital8. MedStar Harbor Hospital9. MedStar Montgomery Medical Center10. MedStar Union Memorial Hospital11. Mercy Medical Center12. Meritus Medical Center13. St. Agnes Hospital14. Union Hospital of Cecil County15. University of Maryland Medical Center
Next Steps & Opportunities
• Increase tracking of purchases– Partnership with the Johns Hopkins Center for a
Livable Future – Maryland Food System Mapping Project
• Engage other sectors– Schools, State Agencies, Corrections, Businesses
• Continue to increase local and sustainable foods• Increase local seafood• Aggregate cross-sector data
Contact InformationLouise Mitchell, PT
Sustainable Foods Program Manager410-706-1924 [email protected]
Gina Navarro, CNC, CHCProgram Manager, Chesapeake Food Leadership Council
410-706-2352 [email protected]
Tarah Ranke, MPH, M(ASCP)Sustainable Foods Project Coordinator
410-706-6832 [email protected]
Maryland Hospitals for a Healthy Environmentwww.mdh2e.org
www.healthyfoodinhealthcare.org