Healthy Food in Health Care

The Healthy Food in Health Care initiative in Maryland is part of a national campaign by Health Care Without Harm www.healthyfoodinhealthcare.org to support hospitals and other health care facilities in providing healthier, local and sustainably produced foods to patients, employees, visitors and surrounding community members.  This campaign also supports health care facilities in implementing environmentally sustainable initiatives in hospital food service.

Healthy Food Pledge
20 hospitals in Maryland and 1 in Washington, DC have signed the Healthy Food in Health Care Pledge to provide healthier foods and implement sustainable initiatives.  They join more than 300 hospitals throughout the country that have signed the Pledge.

2011 Buy Local Challenge
For the third consecutive year, hospitals responded enthusiastically to MD H2E’s call to participate in the Maryland Buy Local Challenge. A total of 40 participating health care facilities spent $29,885 on local foods from July 23-31 by either buying through their distributor or directly from local farmers. Institutions in Maryland, the District of Columbia and Virginia served local foods in their cafeterias and patient menus, engaged 827 employees and community members in taking the pledge to eat local, and hosted farmers’ markets or educational events centered on the benefits of eating local, sustainable foods during the week-long observance.

Reduced Meat & Local Sustainable Meat and Poultry Purchasing
9 hospitals in Maryland and 1 in Washington, DC are taking the Balanced Menus Challenge to reduce their meat purchasing by 20% over the next 12 months, and begin to purchase more sustainably produced beef, pork and poultry, ideally from local farmers. Click here for a list of:

  • Hospitals that regularly serve local sustainable meat or poultry to patients, employees and visitors; and
  • Hospitals that use special occasions to serve local sustainable meat or poultry.

Existing Models & Pilot Programs for Local Sustainable Meat Purchasing
In a report entitled “Local Sustainable Meat Purchasing in Healthcare Institutions: A Preliminary Look at Existing Models and Pilot Programs,” Casey Starshine, MS, RN, describes examples from hospitals around the country and in Maryland which demonstrate cost-effective and efficient strategies for local sustainable meat purchasing.  Take a look at this report to learn how your hospital can implement these strategies.

Hospitals Buy Local Food
38 hospitals in Maryland and DC participated in the 2010 Buy Local Challenge by serving at least 1 local food each day during the last week in July 2010 or by engaging their employees to commit to eating at least 1 local food each day during that week.  Click here for a list of hospitals that regularly purchase local foods through their distributor and/or directly from local farmers.

Nursing and Sustainable Food in Healthcare
This video showcases nurses who have launched farmers’ markets at their hospitals in Maryland to provide increased access to healthier local and sustainably produced foods.  The video was created by Casey Starshine, MS, RN with support from MD H2E, ANHE, and University of Maryland School of Nursing, as a project for  her Masters of Science degree from the University of Maryland School of Nursing.  http://www.youtube.com/watch?v=EFuOXAsyLe0

Farmers’ Markets & Farm Stands at Hospitals & Nursing Homes in Maryland

  • Anne Arundel Medical Center
  • Calvert Memorial Hospital
  • Civista Medical Center
  • Doctors Community Hospital
  • FutureCare Canton
  • Holy Cross Hospital
  • Howard County General Hospital
  • Johns Hopkins Bayview Medical Center
  • Johns Hopkins Hospital
  • Kaiser Permanente
  • MedStar Harbor Hospital
  • MedStar Montgomery Medical Center
  • MedStar Union Memorial Hospital
  • Meritus Medical Center
  • Sinai Hospital
  • University of Maryland Medical Center
  • Western Maryland Regional Medical Center

Community Supported Agriculture (CSA’s) at Hospitals in Maryland

  • Johns Hopkins Bayview Medical Center
  • Johns Hopkins Hospital
  • MedStar Montgomery Medical Center
  • Suburban Hospital
  • University of Maryland Medical Center

Gardens at Hospitals & Nursing Homes in Maryland

Vegetable Gardens:

  • Copper Ridge / Fairhaven
  • FutureCare Cherrywood Nursing and Rehabilitation Center
  • Johns Hopkins Bayview Medical Center
  • MedStar Good Samaritan Hospital
  • Sinai Hospital

Herb Garden or Educational Garden:

  • Mt. Washington Pediatric Hospital
  • Union Hospital of Cecil County

Healthy Beverage Initiatives at Hospitals

  • Carroll Hospital Center
  • Chester River Hospital
  • Greater Baltimore Medical Center
  • University of Maryland Medical Center

 

Food Leadership Council of Maryland & DC
The Food Leadership Council of Maryland & DC meets monthly to implement  strategies for increased local sustainable meat & other protein food purchasing at hospitals and other institutions. Food service professionals are invited to  attend or join by conference call. The council will soon create leadership  positions and a formal structure for communication and decision-making. Open to leaders in institutional food purchasing in Maryland & DC.

To participate, contact Louise:  410-706-1924, Lmitc001@son.umaryland.edu

Resources for Local Sustainable Meat & Poultry Purchasing
a)May 5 Conference – Local Sustainable Meat & Poultry: Making the Shift in Institutional Purchasing. Check out the videos, speaker presentations, and more on our conference archive page.

Resources for Starting a Farmers’ Market

a) Farmers’ Market Coalition

b) Farmers’ Markets and CSAs on Hospital Grounds

c) How to Start a New Farmers’ Market in Maryland (by the Maryland Department of Agriculture)

d) Resources to start a Farmers’ Market (in Baltimore City)

e) The U.S. Department of Agriculture Agricultural Marketing Service

 

MD H2E Sustainable Food Newsletter
The MD H2E Sustainable Food Newsletters share stories about hospitals in Maryland and DC that are providing healthier, local and sustainably produced foods and implementing environmentally sustainable initiatives in hospital food service. Past issues can be found here.

Email Molly Englund to be added to MD H2E’s listserv, where you will receive our two newsletters and other useful resources for greening MD healthcare.

“Balance Meets Taste” dinner fundraiser – March 4, 2010 at the Pier 5 Hotel
The Food Leadership Council of Maryland & DC successfully hosted a dinner fundraiser entitled “Balance Meets Taste” on Thursday, March 4, 2010 at the Pier 5 Hotel in downtown Baltimore. Chefs from the Pier 5 Hotel, the Maryland Science Center and from 5 Baltimore area hospitals prepared the 4 course Balanced Menus meal at $100 a plate using local sustainable ingredients. The event raised $2,000 which it donated to Future Harvest – Chesapeake Alliance for Sustainable Agriculture to benefit local sustainable farmers. Dr. Robert Lawrence, director of the Center for a Livable Future ant the Johns Hopkins School of Public Health, was the master of ceremonies, and local food pioneer Tony Geraci, food service director of the Baltimore City Public Schools, was the guest speaker. As a result of the event, the Washington Post published an article about Health Care Without Harm’s Healthy Food in Health Care initiative and the Balanced Menus Challenge. Food Service Monthly and the Baltimore Times also published articles about the event.

Click the photos below to enlarge.

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