kaiser permanente comprehensive food policy and programs presented by suzanne briggs
DESCRIPTION
Power Point used during the Menu of Change: Healthy Food in Health Care workshop, presented by Suzanne Briggs of Kaiser PermanenteTRANSCRIPT
Kaiser Permanente Kaiser Permanente Comprehensive Comprehensive
Food Policy and Programs Food Policy and Programs
Kaiser PermanenteKaiser Permanente Farm to Cafeteria Conference Farm to Cafeteria Conference
March, 2009March, 2009 Presented byPresented by
Suzanne BriggsSuzanne Briggs
The Convergence of The Convergence of Interests, Opportunities, Interests, Opportunities,
and Imperativesand Imperatives
Community Health Initiatives/HEAL Environmental Stewardship Council Care Management Institute Weight Management Initiative Employee Wellness Policy HEAL Advocacy by KP Physicians & Employees KP Farmers Markets THRIVE Campaign
Comprehensive Approach: Comprehensive Approach:
5 P’s5 P’s
Partners Policy Program Promotion Physical Project
Partners of the Partners of the Comprehensive Comprehensive
Food PolicyFood Policy
KP Food Policy Steering Committee – Develop Vision, Guiding Principles, Supported Implementation
KP Food Workgroup – Inpatient Meals, Cafeterias, Vending, Catering KP Farmers Market Initiative – Farmers Markets, Community Gardens Technical Assistance and Support – Health Care without Harm,
Broadlane, Center for Food and Justice, Community Alliance of Family Farms
Kaiser Permanente Kaiser Permanente Comprehensive Food Policy: Comprehensive Food Policy:
Foundation forFoundation for
Policy and ProgramsPolicy and Programs Vision and Statements of Principle Minimum Standards for Healthy Food & Beverages
Vending Machines Cafeteria and Coffee Carts Catering Inpatient Food Guidelines for Healthy Meetings
Request for Information (RFI)
Healthy Picks Vending Machines
→ Fit Picks
Change behavior by creating choices, not mandates 35% of Slots offer Healthy Foods Minimum Standards Criteria is an Education Tool Countywide Collaboration with Schools and Government The Discovered Gatekeepers - Vending Company Drivers Develop Healthy Foods Demand to Support Suppliers Partnership with National Automated Merchants Association
Fit Picks Fit Picks in in
Time SquareTime Square
www.fitpicks.orgwww.fitpicks.org
Bring Fresh Bring Fresh Produce to Produce to Campus Campus
Comprehensive Food Program: Comprehensive Food Program: Implementation Implementation
Successes and ChallengesSuccesses and Challenges
Farmers Market vs Farm Stand Parking Considerations Location on Campus Vendor/Customer Ratio Number of Days Offered Management of Farmers Market Collecting Data - Dot Surveys and Crowd Counts
www.oregonfarmersmarkets.org
Comprehensive Food Program: Comprehensive Food Program: Implementation Implementation
Successes and ChallengesSuccesses and Challenges
Cafeteria and Coffee Carts Sourcing Products – Push Demand Up the Chain Convenient Kitchens vs Prep Kitchens Seasonal Menus Promotional Signage Frontline Employee Education Classes Borrow Ideas from Unusual Sources
Comprehensive Food Program: Comprehensive Food Program: Implementation Implementation
Successes and ChallengesSuccesses and Challenges
Inpatient Food Focus on Healthy Comfort Food In Patient Order Preference Survey Connect the Patients to the Food Source Room Service – Order on Demand
Comprehensive Food Policy:Comprehensive Food Policy:
Resources Resources
Healthy Food in Health Care Pledge http://www.noharm.org/us/food/pledge
HCWH Website and Publications http://www.noharm.org/us/food/gettingstarted
How to Create A Farmers Marketwww.oregonfarmersmarkets.org
Seek out Physicians and Health Providers to become Your Policy and Program Advocates
Build Diverse Healthy Eating Community Partners
Eating is an Eating is an Agricultural Act Agricultural Act
Wendell BerryWendell Berry