healthy food procurement at kaiser permanente kathleen m. reed, sustainable food program manager...

Healthy Food Procurement at Kaiser PermanenteKathleen M. Reed, Sustainable Food Program ManagerNational Nutrition Services – Procurement & Supply, Kaiser Permanente

Cindy M. Crawford, RD, MBA/HCM, Food and Nutrition Systems ManagerNational Nutrition Services – Procurement & Supply, Kaiser Permanente

Food Policy Forum ~ Effective Strategies to Create Healthier Food Service Environments, April 15, 2011

| © Kaiser Permanente. All Rights Reserved.

Our mission for 60 years…

“…to improve the health of our members and the

communities we serve”


Kaiser Permanente Stats

• 8.7 million members

• 35 hospitals

• 15,100 physicians

• 164,000 employees

• 14,000 patient meals/day

| © Kaiser Permanente. All Rights Reserved.4

Our Vision for a Healthy Food System

• Environmentally Sound

• Socially Responsible

• Economically Viable


Established a Comprehensive Food Policy

• Access to and promotion of healthy food

• Align with wellness, health education, nutrition, prevention

• Promote fresh fruit and vegetable consumption

• Incorporate contract language re: sustainable and healthy food


Kaiser Permanente’s Healthy Food Journey…

Healthy

Picks

Sustainable Food

Purchasing

National Salt Reduction Initiative


Reducing Salt = Reducing Mortality


NSRI Recommendations :Current

Recommended Limit2300 mg Sodium

o Reduce cases of High Blood Pressure (HBP) by 11 million

o Save $18 billion in US health care spending

o Gain 312,000 quality-adjusted life years

Recommended Maximum for 70% of our Population

1500 mg Sodium

o 40 years of age or older

o African American

o Established diagnosis of high blood pressure regardless of age

Palar k, Sturm R. Potential societal savings from reduced sodium consumption in the US adult population. Am J Health Promotion. 2009 Sep-Oct;24(1):49-57


Salt Consumed in the American Diet

Processed & restaurant

foods

77 %

12%

Source: Mattes, RD. Journal of American College Nutrition, 1991,

10:383-393.

Added while eating

6 %

12 %

5 %


Dietary Sodium in Foods


International Product Variability


US Goals in Sodium Reduction

Decrease sodium in

foods by 25%

in five years

Decrease

population

salt intake

by 20%

in five years

Reduce


Healthy Picks Program - Vending and Cafeterias


Healthy Picks Program – Menu Labeling


Healthy Picks Program – Sweetened Beverages


Farmers Markets, Patient Meals, Cafeterias, Vending


Environmentally Preferable Purchasing Policy

Natural Resources and Waste Sustainable Food

Safe Chemicals Energy


Local Produce Sourcing – Distributor Partnership

Southern California – partnered with produce distributor/processor, Sunrise Produce

• 2010 expansion from 4 to 12 facilities

• Customized produce processing

• Replaced frozen vegetables with fresh

• Tracking of sustainable, local purchases

• Forecasting to create seasonal menus


Local/Sustainable Produce Sourcing Challenges

• Distribution

• Pricing

• Sizing and consistency of product

• Planning menus around seasonal produce

• Regular tracking of sustainable/local produce purchases


• Fresh fruit is a patient satisfier!

• Potential to reduce carbon footprint

• Supports local farmers

• Supply chain transformation

Local Produce Sourcing Benefits


Expanding Sustainable Food Purchasing Program

• Baseline of current food purchasing

• Sustainable food purchasing criteria

• Key product categories

• Potential cost impact and barriers

• Strategies to achieve cost neutrality


KP Sustainable Food Purchasing Criteria

Dairy

• rBGH/rBST free• Locally produced within a

200-mile radius• Third-party certified as

sustainably produced

Ultimate goal: rBGH/rBST-free; from local/regional dairies; humanely produced; sustainably produced; free of synthetic pesticides


Procurement Process - Contracting

• Sustainability questions in RFPs

• Prioritize vendors who can support sustainable food program

• Sustainable and healthy food language in contracts

• Marketing and education


A Gradual and Ongoing Process


For further information…

Kathleen M Reed

Sustainable Food Program Manager

National Nutrition Services

Procurement & Supply

[email protected]

Cindy M Crawford, RD, MBA/HCM

Food and Nutrition Systems Manager

National Nutrition Services

Procurement & Supply

[email protected]

healthy food procurement at kaiser permanente kathleen m. reed, sustainable food program manager...

Documents

j health promotion

reduced sodium consumtion

healthy food palar

healthy food procurement

us adult population

potential socieital

reduced sodium consumption

dietary sodium