An NGFN W An NGFN Webina binar “HEALTHY” INSTITUTIONS AND CONSUMERS AS BUYERS
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Presentation Outline Welcome NGFN Overview Green Guide for Health Care GGHC Case Study Reboot Your Life Questions and Answers Upcoming Opportunities, etc.
Presentation Outline Welcome NGFN Overview Marty Gerencer Manager, National Good Food Network Green Guide for Health Care GGHC Case Study Reboot Your Life Questions and Answers Upcoming Opportunities, etc.
N ATIONAL G OOD F OOD N ETWORK Moving more good food to more people John Fisk, PhD Director, Wallace Center at Winrock International Marty Gerencer Manager, National Good Food Network
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: VISION Increase small- Add economic Reach children and medium-sized vitality to rural and families grower viability and urban areas where they live
NATIONAL GOOD FOOD NETWORK: A CTIVITIES ngfn.org/sysco2009 ngfn.org
NATIONAL GOOD FOOD NETWORK: GOALS Supply Meets Demand • There is abundant good food (healthy, green, fair and affordable) to meet demands at the regional level. Information Hub • The National Good Food Network (NGFN) is the go to place for regional food systems stories, methods and outcomes. Policy Change • Policy makers are informed by the results and outcomes of the NGFN and have enacted laws or regulation which further the Network goals.
NATIONAL GOOD FOOD NETWORK: LOCATIONS
NATIONAL GOOD FOOD NETWORK: STRUCTURE Advisory Council • Institute for Agriculture and Trade Policy • SYSCO-Grand Rapids • American Friends Service Committee • Karp Resources • Michael Fields Agricultural Institute • WellSpring Management • Good Natured Family Farms • Agriculture and Land-Based Training Association • Food Alliance • Leopold Center for Sustainable Agriculture • Appalachian Sustainable Development • Farm to Table / Southwest Marketing Group • Sustainable Food Lab • NE Sustainable Agriculture Working Group • SCALE, Inc. • Center for Food and Justice at Occidental College
NATIONAL GOOD FOOD NETWORK: STRUCTURE Regional Teams West • Agriculture and Land-Based Training Association, Salinas, CA • Center for Food and Justice at Occidental College, Los Angeles, CA Southwest • Farm to Table / Southwest Marketing Network, Santa Fe, NM • American Friends Service Committee, Albuquerque, NM Southeast • Appalachian Sustainable Development, Abingdon, VA Northeast • Northeast Sustainable Agriculture Working Group, Belchertown, MA • Sustainable Food Lab at The Sustainability Institute, Hartland, VT Midwest • Leopold Center for Sustainable Agriculture, Ames, IA • Sysco and NGFN Partnership Regions: Grand Rapids, Kansas City area and Chicago
N ATIONAL G OOD F OOD N ETWORK John Fisk Director, Wallace Center at Winrock International Marty Gerencer Manager, National Good Food Network www.ngfn.org contact@ngfn.org 231/638-2981
Presentation Outline Welcome NGFN Overview Green Guide for Health Care Jamie Harvie Executive Director, Institute for a Sustainable Future Founder, Healthy Food in Health Care GGHC Case Study Reboot Your Life Questions and Answers Upcoming Opportunities, etc.
"Healthy" - Institutions and Consumers as Buyers of Good Food Green Guide for Health Care Food Credits National Good Food Network Webinar Jamie Harvie, P.E. harvie@isfusa.org Institute for a Sustainable Future www.isfusa.org Regenerative Healthcare Network www.regenerativehealthcare.org
What is the GGHC? Self certifying tool kit to steer facilities through greener design, construction and operations. Version 1.0 released in 2003 – Review of Versions 2.0, 2.1 and now 2.2 Operations launched in 2009
2002 ASHE Green Healthcare Construction Guidance Statement Protect the immediate 1 health of building occupants. Protect the health of the 2 surrounding local community. Protect the health of the 3 global community and natural resources. foundational document
GGHC Credit Organization Intent Health Issues Credit Goals Documentation Reference Standards Technologies & Strategies
geographic distribution GGHC Website Registration Green Guide for Health Care Website Registrants top ten countries with international gghc website registrant growth website registrants GGHC Website Registrant Growth 20000 1. Canada 6. Malaysia 18000 2. Australia 7. Argentina 16000 3. United Kingdom 8. Brazil 14000 4. India 9. South Africa 12000 Release GGHC 5. France 10.Portugal 10000 Version 2.2 8000 18,000+ website registrants Release GGHC 6000 Version 2.1 Pilot • every state in the U.S. 4000 Release GGHC 2000 • every Canadian Province Version 2.0 Pilot 0 Nov-03 Jan-04 Mar-04 May-04 Jul-04 Sep-04 Nov-04 Jan-05 Mar-05 May-05 Jul-05 Sep-05 Nov-05 Jan-06 Mar-06 May-06 Jul-06 Sep-06 Nov-06 Jan-07 Mar-07 May-07 Jul-07 Sep-07 Nov-07 Jan-08 Mar-08 • 500 new registrants/month • 100+ countries registration Last updated April 2008 overview
Section / Category Name Pre-Req. / Max. Total 1 – Integrated Design 2 - 0 2 – Sustainable Sites 1 - 21 3 – Water Efficiency 1 - 6 4 – Energy & Atmosphere 3 - 21 5 – Materials & Resources 2 - 21 6 – Environmental Quality 3 - 24 0 - 4 7 – Innovation & Design Process 12 - 97 construction section
Section / Category Name Pre-Req. / Total Points 1 – Integrated Operations & Education 1 - 2 2 – Sustainable Sites Management 0 - 9 3 – Transportation Operations 0 - 5 4 – Facilities Management 6 - 39 5 – Chemical Management 3 - 5 6 – Waste Management 3 - 6 7 – Environmental Services 0 - 8 8 – Food Service 0 - 14 9 – Environmentally Preferable Purchasing 2 - 19 10 – Innovation in Operation 0 - 7 operations 15 - 114 section
FS Credit 1: Sustainable Food Policy and Plan FS Credit 1.2: Nutrition Food Service FS Credit 2: Sustainable Food Education and Promotion Credits FS Credit 3: Local, Sustainably Produced Food Purchasing FS Credit 4: Reusable & Non-Reusable Products FS Credit 5: Hospital Supported Agriculture: Food and Farm Linkages FS Credit 6.1: Food Donation and Composting FS Credit 6.2: Food Services Recycling FS Credit 7: Food Vendors FS Credit 8: Chemical Management for Food Services Food Service Operational Credits
Intent: Create, promote and implement practical sustainable food purchasing policies and plans that support human and ecological health. CHW recognizes that healthyfood” describes not only nutritional quality, but equally by a food system which is ecologically sound, economically viable, and supportive of human dignity and justice, and so; CHW aspires to develop a healthy food system • Food policy Vision Statement or • Healthy Food in Health Care Pledge FS Credit 1: Sustainable Food Policy and Plan
Intent Create, promote and implement sustainable food purchasing policies and plans that support human and ecological health. Achieve FS Credit 1.1: Sustainable Food Policy and Plan AND • minimum of one fresh fruit option at each patient meal and at lunch and dinner, provide a fresh green salad and a minimum of one non-starch fresh vegetable option. • whole grain options for minimum 50% of grains and breads • one protein-balanced vegetarian menu option during each meal. FS Credit 1.2:Food Nutrition
AND a minimum of four of the following practices: • Wholesome Soup : all patient and cafeteria soups are made from scratch ( excepting canned legumes and tomatoes). • Meat Free Option : Cafeteria and patient food meat-free one day per week. • Trans Fats and Healthy Oils: Eliminate all products that contain trans fats AND, create a heart-healthy oils purchasing policy • Fried Food Elimination : Eliminate deep fried foods from patient menus and cafeteria. • Nanotech Foods: Develop and implement a policy requiring disclosure and elimination of nanotech additives. • Food Color and Additives : a purchasing policy and program to eliminate food additives • Healthy Vending and Snacks • Promote Breast Feeding FS Credit 1.2:Food Nutrition
Intent: Create awareness among staff, patients, visitors, service providers, vendors and the community of hospital food service initiatives around sustainability through education programs and constant reinforcement of the benefits to human health. Hold Educational Event Post Vision in Facility and on Website FS Credit 2: Sustainable Food Education and Promotion
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