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The Power of ProcurementSchools, Hospitals, Worksites and Local Government
Childhood Obesity ConferenceSan Diego, CAJune 20, 2017
Meet the Panel
Toni LiquoriFounder and Executive DirectorSchool Food Focus
Prem DurairajDirector of Food Systems and ResearchCommunity Health Improvement Partners
Juliet SimsAssociate Program DirectorPrevention Institute
Jennifer LeBarreDirector of Nutrition ServicesOakland Unified School District
Courtney CrenshawCA Regional Procurement & Engagement CoordinatorHealth Care Without Harm
WHO WE ARE
School Food Focus is the national collaborative that ignites change in our food system by transforming the way school food is produced and purchased so that every child in the U.S. — regardless of income or race — has access to healthy school meals.
Procurement:• the act of finding, acquiring, buying goods (services or works) – in
this case, FOOD – from an external source, often via a competitive bidding process.
• Procurement is, essentially, the overarching or umbrella term within which purchasing can be found.
Values-based Procurement includes the rights to food:
1. In the right quantity2. Delivered to the right place at the right time3. Obtained at the right price4. Of the right quality5. From the right source
Juliet SimsAssociate Program Director
www.preventioninstitute.org
Childhood Obesity ConferenceJune 2, 2017San Diego, CA
Advancing Health Equity Through Healthy, Sustainable, and Just Procurement
@preventioninst
http://www.facebook.com/PreventionInstitute.org
Our definition of healthful food is not limited to the nutrients that a food contains. Our definition recognizes that healthful food comes from a food system where food is produced, processed, transported, and marketed in ways that are environmentally sound, sustainable and just.
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”http://preventioninstitute.org/sa/settingtherecordstraight.html
Health Equity
“Health equity means that every person, regardless of who they are—the color of their skin, their level of education, their gender or sexual identity, whether or not they have a
disability, the job that they have, or the neighborhood that they live in—has an equal
opportunity to achieve optimal health.”
Source: Braveman PA, et al. Health disparities and health equity: The issue is justice. 2011.
Framework for Evaluating the Impact of Food and Activity Strategies
• Social marketing
• Healthy eating campaigns inschools
• Signage encouraging healthier options (e.g., taking stairs instead of elevator)
• Community gardens
• Workplace design to encourage incidental exercise
• School-based programs focused on growing and cooking food
• School cafeteria policies restrictingunhealthy food
• Increase in PE time at school
• Removal of vending machines containing unhealthy food and drink at workplaces
• Social marketing
• Population-wide distribution of healthy eating or physical activity guidelines
• Mandatory food and nutrition labeling
• Urban design to increase green space and bike paths
• Regulate density of fast foodrestaurants
• Restrictions on marketing of unhealthy food
• Food procurement policies based onnutritional standards in government settings
• Food reformulation
Agentic Agento-structural Structural
Micro(schools, worksites,clinical, or
home)
Macro(national,state, or
communitylevel)
Degree of agency required to influence behavior change
Envir
onme
ntal le
vel w
here
actio
n is t
aken
Source: Backholer K, et al. A framework for evaluating the impact of obesity prevention strategies on socioeconomic inequalities in weight. Am J Public Health. 2014; 104: e43-e50.
An Equitable Food System: From Farm to Fork
PEOPLE
EQUITABLE OPPORTUNITY
Elements of Community Health
u Educationu Living wages &
local wealth
u Social networks & trust
u Participation & willingness to act for the common good
u Norms and culture
PLACEu What’s sold & how it’s
promotedu Look, feel & safety u Parks & open spaceu Getting aroundu Housing u Air, water, soil u Arts & cultural expression
Los Angeles Good Food Purchasing Program
vRedirected $12 million in produce purchases to local business
vGenerated more than 125 new, well-paying food chain jobs
vLos Angeles Unified School District’s bread and produce distributor, Gold Star Foods, reformulated its products to contain sustainable, California-grown wheat
221 Oak StreetOakland, CA 94607Tel: (510) 444-7738
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Beyond Local: Values-Based Procurement
Presented by OUSD Nutrition Services Department
Jennifer LeBarre, Executive Director
June 2017
Values-Based Procurement History
• 2007- OUSD joined School Food FOCUS• 2008-2009 – OUSD Nutrition Services launches Farm
to School• 2010 – OUSD Nutrition Services partnered with the
Center for Ecoliteracy to conduct the Rethinking School Lunch Oakland (“RSLO”)
• 2012- OUSD acquires Oakland Fresh Produce Markets
Since 2007, OUSD Nutrition Services has prioritized school meal improvements and Farm to School.
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Values-Based Procurement History
• 2013- OUSD develops and implements California Thursdays in partnership with CEL
• Between 2014 and 2016 – OUSD increases local California produce purchases by 24% and almost $200K annually through a recipe development and staff training program.
• November 2017 – OUSD School Board adopts Good Food Purchasing Resolution.
Since 2007, OUSD Nutrition Services has prioritized school meal improvements and Farm to School.
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EVERY STUDENT THRIVES!
900 High Street, Oakland, CA 94601
Contact us for additional information Phone: 510-434-3334Email: [email protected]
Farm to Institution:Strengthening Local Food Systems
Challenges to Building Local Farm to Institution
• Growers• Producing quantities to meet mid-to-large market needs• Meeting legal and compliance requirements of buyers• Meeting transportation/logistics/processing
requirements of buyers• Buyers
• Higher local food pricing than status quo• Risk of working with new, small farmers• High transaction costs of working with small farmers
Key Point: Market is not yet catered to small farmers and connected enough to build local food systems
Local Approach – Create Sharing Platform
• Institutional Food Systems Support• Nutrition in Healthcare Leadership Team• Farm to School Taskforce
• Cross-Institutional Food System Support• Farm to Institution Council
Key Point: Building momentum towards food system change requires collaboration, community engagement, and positive reinforcement
Local Approach – Provide Focused Support
• Working with Small Farmers• Capacity-building workshops, one-on-one
support
• Working with Institutions• Procurement bid workshops, one-on-one
support
Key Points: Small farmers do not have critical marketing and administration personnel of larger companies. Supporting these functions is key to CHIP’s approach. Institutions need support and confidence in shifting procurement habits to local preferences.
Local Approach – Build Market for Local Food
• Benevolent Brokering• Good Food Rebate Program• Good Food Showcase
Key Point: Without an established marketplace, it is critical to find alternative strategies to build market connections between local farmers and institutions.
Health Equity in Local F2I Approach• Institutions
• Replace unhealthy foods with local, healthy, sustainably-sourced foods• Support behavior change activities (healthy food signage, school gardens, etc.)• Provide community-wide access to healthy foods through institution-based
strategies focusing on institutions with higher at-risk populations
• Local Economy• Increase demand and market linkage for healthy foods leading to increased supply • Provide money back into local economy to support purchasing of healthier foods
A market connectivity approach to supporting local, healthy foods will result in greater access and consumption of these foods when focused on institutions.
ProCureWorks is a joint
initiative of School Food
Focus and Health Care
Without Harm
Influencing Market Opportunities
through Cross-Sector Procurement
ProCureWorks.
ProCureWorks is a joint initiative of School Food Focus and Health Care Without Harm. This cross-sector collaboration between school districts and health care systems catalyzes food system change through the prioritization, development, delivery and service of healthy, sustainable and regional food items in communities of high need across California.
TRANSFORMING THE FOOD SYSTEM
a new recipe for human and environmental health
Combined purchasing power of ProCureWorks6 California School Districts // 560 schools
8 California Health Care Systems // 55 hospitals
POWER OF PROCUREMENT
$100 million
a new recipe for human and environmental health
1. Beef: 100% pasture-raised; organic; grass-fed; local
1. Grains: 100% whole-grain pasta; local
1. Poultry: NAE USDA PVP Certified; CA-grown
PRIORITY FOOD PRODUCTS
a new recipe for human and environmental health
• Fundamental differences across sectors
• Getting all facilities to purchase same product
• Working with smaller-scale food producers that are newer to food service sector
• Maintaining stakeholder engagement
CHALLENGES
a new recipe for human and environmental health
• Better access to more healthful, sustainable and/or locally-produced products at more affordable prices
• Opening pathways for small to mid-size companies that do not have access to the institutional market
• Pushing reform in larger companies that have control over institutional markets
• Institutional purchasers become more intentional about their purchasing
COLLABORATIVE PROCUREMENTHow Does Collaborative Purchasing
Promote Equity?
a new recipe for human and environmental health
www.procureworks.org
a new recipe for human and environmental health
Audience Q&A
schoolfoodfocus.org