13th International Conference on Health Promoting Hospitals 13th International Conference on Health Promoting Hospitals (HPH) (HPH)

Dublin, 18th-20th May 2005Dublin, 18th-20th May 2005

Health promotion, economy and Health promotion, economy and protection of the environment in protection of the environment in

line with the Hospital Food line with the Hospital Food Services ProjectServices Project

C. Lesi, C. Lesi, P.Beltrami, A.Albertini, R.Borgogno, C. P.Beltrami, A.Albertini, R.Borgogno, C. Giannone, E.Guberti, P. Magnavita, L.PreteGiannone, E.Guberti, P. Magnavita, L.Prete

Azienda USL di Bologna (ItalyAzienda USL di Bologna (Italy))

PRESUPPOSITIONS OF THE PRESUPPOSITIONS OF THE PROJECTPROJECT

The need to The need to rationalise hospital food servicesrationalise hospital food services

as a result of the newly created Health as a result of the newly created Health Institution of Bologna, in its aim to develop Institution of Bologna, in its aim to develop

empowerment processes of patients, empowerment processes of patients, hospital personnel and members of the hospital personnel and members of the

local community. local community.

ELEMENTS OF THE PROJECTELEMENTS OF THE PROJECT

Hospital food service Hospital food service must go beyond the mere quality must go beyond the mere quality

and safety of the food that is and safety of the food that is servedserved

and address and address social, relational and social, relational and

environmental implicationsenvironmental implications

OBJECTIVESOBJECTIVES

To develop, in the realm of To develop, in the realm of

SOCIAL RESPONSIBILITY OF BUSINESSSOCIAL RESPONSIBILITY OF BUSINESS

the following objectives:the following objectives:

TO SAFEGUARD THE STANDARDS BY LAW AS REGARDS FOOD TO SAFEGUARD THE STANDARDS BY LAW AS REGARDS FOOD SAFETY, NUTRITION AND SAFETY, NUTRITION AND THE VARIOUS ASPECTS OF THE VARIOUS ASPECTS OF

COMFORT DURING HOSPITAL STAY COMFORT DURING HOSPITAL STAY

TO PROTECT THE ENVIRONMENTTO PROTECT THE ENVIRONMENT (INSTRUMENTS OF ENVIRONMENTAL SUSTAINABILITY)(INSTRUMENTS OF ENVIRONMENTAL SUSTAINABILITY)

TO SUPPORT THE LOCAL ECONOMYTO SUPPORT THE LOCAL ECONOMY

TO PROMOTE SOCIAL SOLIDARITY TO PROMOTE SOCIAL SOLIDARITY

Methodology of WorkMethodology of Work

The The formation of a formation of a

mixed team of interdisciplinary mixed team of interdisciplinary charactercharacter

launched in line with launched in line with the HPH Food Programthe HPH Food Program

The team PLANNED and DEFINED The team PLANNED and DEFINED the OBJECTIVES OF THE PROJECTthe OBJECTIVES OF THE PROJECT..

THE ROADMAP:THE ROADMAP:Critical analyses of the current state of nine Critical analyses of the current state of nine

hospitals belonging to the USL Health hospitals belonging to the USL Health Institution Institution

(Azienda USL):(Azienda USL):

A study of the factors that influence the A study of the factors that influence the productive process, analysis of its critical productive process, analysis of its critical

urgency and possible alternatives urgency and possible alternatives (Auditing of the food service)(Auditing of the food service)

To upgrade global service standards To upgrade global service standards in the in the field of Sanitary and Nutritional Hygienefield of Sanitary and Nutritional Hygiene

The Region

Bentivoglio Hospital

Salvatoredi S. Giovanni in Persiceto Hospital

Budrio Hospital

Ospedale Maggiore of BolognaBazzano Hospital

Ospedale Roncati of Bologna

Vergato HospitalBellaria via Altura Hospital

Porretta Terme HospitalLoiano Hospital

Loiano Rest Home

32 km

0 km

20 km

20 km

21 km3 km

9,5 km22 km

Improvement of Improvement of comfortableness comfortableness

in the hotel food servicein the hotel food service::

Some specific targets are:Some specific targets are:

To ensure that service is personalized To ensure that service is personalized (flexibility of food distribution times; personalised meals; (flexibility of food distribution times; personalised meals;

children’s safety)children’s safety)

To provide more To provide more information to the service users and information to the service users and their familiestheir families

(with the active participation of the ward staff in the patient’s (with the active participation of the ward staff in the patient’s diet and nutrition)diet and nutrition)

To encourage high quality of food presentation and see To encourage high quality of food presentation and see to it that the patient enjoys his mealsto it that the patient enjoys his meals

A A “SURPLUS VALUE“SURPLUS VALUE”:”: Give attention to Give attention to

“environmental sustainability”“environmental sustainability” mattersmatters

through through Acquisti Pubblici VerdiAcquisti Pubblici Verdi

(Green Public Procurement - GPP)(Green Public Procurement - GPP)

and to give more importance to and to give more importance to BBio-diversity factorsio-diversity factors

Sustainability of the Sustainability of the Environment Environment

Gli Acquisti Pubblici Gli Acquisti Pubblici

Verdi Verdi (Green Public procurement - GPP)(Green Public procurement - GPP) THEY ARE VITAL AS THEY ARE DETERMINING FACTORS IN :THEY ARE VITAL AS THEY ARE DETERMINING FACTORS IN :

The improvement of the general quality of the The improvement of the general quality of the

environmentenvironmentfor the large extent of the public sectorfor the large extent of the public sector

Giving a great impact on the market Giving a great impact on the market since the Public Administration Institutions are among the most since the Public Administration Institutions are among the most

important buyers in various market sectorsimportant buyers in various market sectors

Environmental Environmental sustainability sustainability Green Public Green Public ProcurementProcurement

THE CONDITIONS OF ENVIRONMENTAL SUSTAINABILITY TO THE CONDITIONS OF ENVIRONMENTAL SUSTAINABILITY TO WHICH IMPORTANCE IS GIVEN IN THE PROJECT WHICH IMPORTANCE IS GIVEN IN THE PROJECT

through an integrated procurement system of ecological through an integrated procurement system of ecological products!products!

The impact of the food carts used in the delivery of The impact of the food carts used in the delivery of

meals;meals;

The volume and the type of packaging;The volume and the type of packaging;

Energy-saving production technologiesEnergy-saving production technologies;;

Water consumptionWater consumption;;

Waste disposal system (Composting);Waste disposal system (Composting);

Environmental sustainability:Environmental sustainability:The valorisation of The valorisation of

biodiversitiesbiodiversities

The project includes the introduction in the menu of The project includes the introduction in the menu of typical products and traditional dishes in an effort to typical products and traditional dishes in an effort to conserve them. For 10 days a year, these dishes will conserve them. For 10 days a year, these dishes will

be served in place of traditional meals.be served in place of traditional meals.

The insertion of such meals will be aided by specific The insertion of such meals will be aided by specific initiatives of initiatives of educational and communicative nature educational and communicative nature designed especially for patients and their familiesdesigned especially for patients and their families

The adoption of these traditional products on the part of our The adoption of these traditional products on the part of our Health Institution is made possible in collaboration with Health Institution is made possible in collaboration with Slow FoodSlow Food as many of these products are part of the as many of these products are part of the

protected “Presidia” founded by said organisation protected “Presidia” founded by said organisation

A “SURPLUS VALUE”:A “SURPLUS VALUE”: A A joint experiment joint experiment

between the AUSL between the AUSL (Local Health (Local Health Unit) and the Local GovernmentUnit) and the Local Government

(Municipality)(Municipality)

to guard the efficiency of to guard the efficiency of the system,the system, to favour a positive impact to favour a positive impact

on the local economy.on the local economy.

OPERATIONAL OPERATIONAL PROCEDURESPROCEDURES

Participants in the contract bidding who make Participants in the contract bidding who make an effort in utilizing local products will be an effort in utilizing local products will be

rewarded through special agreements with area rewarded through special agreements with area suppliers suppliers

(DIRECT LINK BETWEEN (DIRECT LINK BETWEEN PRODUCER AND CONSUMER PRODUCER AND CONSUMER

OR “FILIERA CORTA”)OR “FILIERA CORTA”)

and to effectively manage organic and to effectively manage organic WASTE (compost) WASTE (compost)

to be used as fertilizer in local producers’ landsto be used as fertilizer in local producers’ lands

A road to social solidarityA road to social solidarity

Recovery of unconsumed Recovery of unconsumed food in the hospital food food in the hospital food

serviceservice (providing it meets nutritional and (providing it meets nutritional and sanitary hygiene requirements)sanitary hygiene requirements)

in favour of the in favour of the underprivilegedunderprivileged

ConclusionsConclusions THE GLOBAL APPROACH OF THE THE GLOBAL APPROACH OF THE

PROJECT:PROJECT:

- FAVOURS INNOVATIVE CONDITIONS AS WELL AS - FAVOURS INNOVATIVE CONDITIONS AS WELL AS INSTRUMENTS OF HEALTH PROMOTION AND INSTRUMENTS OF HEALTH PROMOTION AND

EMPOWERMENT OF THE LOCAL COMMUNITY AND AIMS TO EMPOWERMENT OF THE LOCAL COMMUNITY AND AIMS TO INVOLVE MANY SECTORS AND SERVICE USERS THROUGH INVOLVE MANY SECTORS AND SERVICE USERS THROUGH

AN INTERGRATED ACTIONAN INTERGRATED ACTION

- ALLOWS THE CURRENT CONCEPT OF FOOD SERVICE TO - ALLOWS THE CURRENT CONCEPT OF FOOD SERVICE TO GO FROM THE MERE SATISFACTION OF A BASIC HEALTH GO FROM THE MERE SATISFACTION OF A BASIC HEALTH NECESSITY TO ALSO HAVING A SOCIO-CULTURAL ROLENECESSITY TO ALSO HAVING A SOCIO-CULTURAL ROLE