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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources