Health 3.0 Leadership Conference: Our Path to Sustainability with Alison Negrin

John Muir Health System

Our Path to Sustainability

Overview

•  John Muir Health - Our Story –  Initial and expanded vision –  Key Steps and Challenges –  Healthy Food Committee Formation –  Committee Actions –  Accomplishments –  Lessons –  Benefits –  Next Steps

Initial Vision (2003-2005) •  To make the food served by the health system an

integral part of the healing process

Challenges and First Steps

•  Challenges –  Resistance to change among workers and diners –  Purchasing contracts with large food companies

•  First Steps –  Introduced seasonal vegetables on all menus –  Incorporated healthier cooking methods –  Reduced use of processed foods

Expanded Vision (2005 – Present)

To transform JMHS approach to food quality, preparation, purchasing, and relationship to

local/regional communities.

Formation of the Healthy Food Committee

•  Educated medical staff of sustainable food practices

•  Surveyed employees and physicians on the importance of healthy, sustainable food in their work environment

•  Date of first committee meeting inviting participation in hospital newsletter

Healthy Food Noon Conference

Multi Disciplinary-Cross Campus Representation

•  Human Resources •  Public Relations •  Medical Staff and Administration •  Nutrition Services •  Plant Services •  Materials Management •  Community Health Alliance •  Employee Wellness/Education

Committee Actions

•  Created mission statement •  Developed strategic plan •  Formed sub groups

– Healthy food – Sustainable/local food procurement – Marketing / Public relations – Staff and community education – Minimize waste

Now Serving

•  Wild Friday catch •  Cage free liquid eggs •  Organic strawberries •  Rocky chicken •  Hormone free burgers •  Masa brown rice •  Local CAFF sourcing of

seasonal vegetables and fruits •  Even LESS MEAT! •  Increased vegetarian options

New patient menu

New menu roll out

CSA with Farm Fresh To You

First drop off of local produce box

Our lead dietician doing a QC

Re-launch of CSA

Mt Diablo high school partnership

Student vegetable garden

Farm tour with UCSF

Local asparagus!

Sharing our story

Nutritional marketing tools

 asian noodles with stir-fry vegetables and tofu

Healthy  Tip:  By  giving  up  meat  for  one  day  each  week  you  can  save  money,  reduce  your  environmental  impact  and  live  a  healthier  life.    

Ingredients: chinese rice-stick noodles, tofu, napa cabbage, bok choy, carrots, snow peas, red bell pepper, bean sprouts, stir-fry sauce, sesame oil, cilantro, garlic, ginger, chili oil. Contains: wheat, soy.

Please note: seasonal substitutions are made as needed. Allergy foods are noted when known. All foods prepared in a kitchen that processes nuts, soy, eggs, corn, wheat, dairy and shellfish.  

Eat Well, Be Well Nutrition Education for everyone! Attend one or all of these FUN and INFORMATIVE sessions to watch a cooking demonstration and learn the following; How to read food labels Basic healthy eating options What food to eat…..and why How to prepare healthy salads using foods that are in season And much more! Sessions facilitated by Alison Negrin, John Muir Executive Chef and Susie Howard, John Muir Registered Dietician

Educate in the community

Lessons Learned

•  Start with low hanging fruit •  Utilize existing resources •  Strategic selection of committee members •  Secure commitment from senior leadership •  Collaborate with other institutions,

organizations and community leaders