Health Care Without Harm announces first awards recipients

Sept. 29—Health Care Without Harm has announced the winners of its first Annual Sustainable Food Awards. According to the organization, the awards recognize significant achievement as well as leadership in healthcare foodservice, and are intended to spur competition to achieve measurable, lasting results; to encourage continuous improvement, with an emphasis on quantitative versus qualitative results; and to increase benchmarking progress in sustainable operations in healthcare foodservice. The awards will be presented at the 2011 FoodMed conference in Seattle, Oct. 18-19.

The winners are:

Sustainable Food Procurement Award: The Sustainable Food Procurement Award recognizes up to three leading facilities that, through their food purchasing decisions, promoted health by providing sustainable food choices for patients, staff and the community.

First place: Fletcher Allen Health Care, Burlington, Vt.

Second Place: United General Hospital, Sedro Woolley, Wash.

Third Place: John Muir Medical Center, Concord, Calif.

Public Policy & Advocacy Award: The Public Policy & Advocacy Award recognizes up to three leading facilities that have expressed their support for a healthy food system through their endorsement for and education and advocacy on public policy.

First Place: Fletcher Allen Health Care, Burlington, Vt.

Second Place: Sparrow Hospital, Lansing, Mich.

Third Place: Oregon Health & Science University, Portland, Ore.

Food Climate Health Connection Award: The Food Climate Health Connection Award recognizes up to three leading facilities that are taking significnat steps toward reducing their climate footprint.

First Place: Carroll Hospital, Westminster, Md.

Second Place: John Muir Medical Center, Concord, Calif.

Third Place: Oregon Health & Science University, Portland, Ore.

Clinical Engagement Award: The Clinical Engagement Award recognizes up to three leading health professionals for making the critical link between the industrialized food system and public health. The award encourages innovative program development and educational outreach.

First Place: Lisa McDowell, St. Joseph Mercy Health System, Ann Arbor, Mich.

Second Place: Tim Goltz, MD, Lincoln County Healthcare, Damariscotta, Maine

Third Place: Amy Collins, MD, MetroWest Medical Center, Framingham and Natick, Mass.

To be eligible for the awards, a hospital must sign the HCWH Healthy Food in Health Care Pledge or meet minimum eligibility requirements. Hospitals completed the HFHC Survey, from which facilities and individuals who meet the award criteria are selected.

“We’re honored to receive this award from Health Care Without Harm, which along with other great partners in Vermont and beyond has helped us create a model food service that supports our mission to provide the highest quality of care and to be responsible stewards of the environment,” Diane Imrie, director of nutrition services for Fletcher Allen Health Care, said in a press release. The facility won two first-place awards. “Transforming our program has been an exciting and rewarding journey for Fletcher Allen, and this recognition will serve to encourage our efforts to assist other institutions that want to follow the same path.”

The foodservice department at Fletcher Allen has a strong sustainability initiative, including purchasing local foods—70% of all meats are from local sources—recycling and planting several gardens on campus from which the department uses the bounty in patient and retail meals.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources