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

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

FSD Resources