20 Most Influential: Jamie Harvie, Institute for a Sustainable Future & Healthy Food in Health Care

Harvie created Healthy Food in Health Care, an initiative developed to help hospitals make the connection between health and the foods being served.

Jamie Harvie
Executive Director, Institute for a Sustainable Future;
Founder, Healthy Food in Health Care,
Duluth, Minn.

Hospitals should be bastions of healthy eating behaviors. The notion seems simple, but in reality that wasn’t necessarily happening, according to Jamie Harvie. In 2005 Harvie created Healthy Food in Health Care, an initiative developed with Health Care Without Harm, that helps hospitals make the connection between the health of patients, staff and the community and the foods being served. In 2006, the Healthy Food in Health Care Pledge was launched. Hundreds of hospitals have signed on, promising to make changes in the way they procure foods. For example, in a 2011 survey of operators who have signed the pledge, 94% of respondents served local foods or beverages in 2010 and 80% purchased sustainable dairy products.

Harvie’s work focuses on creating a community. The pledge did that by establishing a network for directors to band together around a common cause. While Harvie recently stepped back from Health Care Without Harm to tackle a broader system’s approach, his influence will have lasting effects.

“We can get cheap food, but there are some broader expenses associated with that,” he says. “People are becoming more aware of that. People want to change.” Harvie’s hoping he can help people make that change.  


Foodservice Director has undertaken a bold initiative by identifying people who we believe are having the biggest impact on non-commercial foodservice. Our list may surprise you and should certainly intrigue you. Our honorees have backgrounds as varied as their personalities. They range from the father of the modern-day food truck to the wife of a sitting president. They include operators and suppliers, chefs and consultants, CEOs and civil servants. There are traditionalists and there are mavericks. Well-known names share space with hot newcomers. In all, 17 people, two groups of individuals and one institution compose the list. It’s time to meet FSD’s 20 Most Influential.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources