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Healthy Food Procurement at Kaiser PermanenteKathleen M. Reed, Sustainable Food Program ManagerNational Nutrition Services – Procurement & Supply, Kaiser Permanente
Cindy M. Crawford, RD, MBA/HCM, Food and Nutrition Systems ManagerNational Nutrition Services – Procurement & Supply, Kaiser Permanente
Food Policy Forum ~ Effective Strategies to Create Healthier Food Service Environments, April 15, 2011
| © Kaiser Permanente. All Rights Reserved.
Our mission for 60 years…
“…to improve the health of our members and the
communities we serve”
| © Kaiser Permanente. All Rights Reserved.
Kaiser Permanente Stats
• 8.7 million members
• 35 hospitals
• 15,100 physicians
• 164,000 employees
• 14,000 patient meals/day
| © Kaiser Permanente. All Rights Reserved.4
Our Vision for a Healthy Food System
• Environmentally Sound
• Socially Responsible
• Economically Viable
| © Kaiser Permanente. All Rights Reserved.
Established a Comprehensive Food Policy
• Access to and promotion of healthy food
• Align with wellness, health education, nutrition, prevention
• Promote fresh fruit and vegetable consumption
• Incorporate contract language re: sustainable and healthy food
| © Kaiser Permanente. All Rights Reserved.6
Kaiser Permanente’s Healthy Food Journey…
Healthy
Picks
Sustainable Food
Purchasing
National Salt Reduction Initiative
| © Kaiser Permanente. All Rights Reserved.7
Reducing Salt = Reducing Mortality
| © Kaiser Permanente. All Rights Reserved.
NSRI Recommendations :Current
Recommended Limit2300 mg Sodium
o Reduce cases of High Blood Pressure (HBP) by 11 million
o Save $18 billion in US health care spending
o Gain 312,000 quality-adjusted life years
Recommended Maximum for 70% of our Population
1500 mg Sodium
o 40 years of age or older
o African American
o Established diagnosis of high blood pressure regardless of age
Palar k, Sturm R. Potential societal savings from reduced sodium consumption in the US adult population. Am J Health Promotion. 2009 Sep-Oct;24(1):49-57
| © Kaiser Permanente. All Rights Reserved.9
Salt Consumed in the American Diet
Processed & restaurant
foods
77 %
12%
Source: Mattes, RD. Journal of American College Nutrition, 1991,
10:383-393.
Added while eating
6 %
12 %
5 %
| © Kaiser Permanente. All Rights Reserved.10
Dietary Sodium in Foods
| © Kaiser Permanente. All Rights Reserved.11
International Product Variability
| © Kaiser Permanente. All Rights Reserved.12
US Goals in Sodium Reduction
Decrease sodium in
foods by 25%
in five years
Decrease
population
salt intake
by 20%
in five years
Reduce
| © Kaiser Permanente. All Rights Reserved.13
Healthy Picks Program - Vending and Cafeterias
| © Kaiser Permanente. All Rights Reserved.14
Healthy Picks Program – Menu Labeling
| © Kaiser Permanente. All Rights Reserved.15
Healthy Picks Program – Sweetened Beverages
| © Kaiser Permanente. All Rights Reserved.
Farmers Markets, Patient Meals, Cafeterias, Vending
| © Kaiser Permanente. All Rights Reserved.17
Environmentally Preferable Purchasing Policy
Natural Resources and Waste Sustainable Food
Safe Chemicals Energy
| © Kaiser Permanente. All Rights Reserved.
Local Produce Sourcing – Distributor Partnership
Southern California – partnered with produce distributor/processor, Sunrise Produce
• 2010 expansion from 4 to 12 facilities
• Customized produce processing
• Replaced frozen vegetables with fresh
• Tracking of sustainable, local purchases
• Forecasting to create seasonal menus
| © Kaiser Permanente. All Rights Reserved.19
Local/Sustainable Produce Sourcing Challenges
• Distribution
• Pricing
• Sizing and consistency of product
• Planning menus around seasonal produce
• Regular tracking of sustainable/local produce purchases
| © Kaiser Permanente. All Rights Reserved.20
• Fresh fruit is a patient satisfier!
• Potential to reduce carbon footprint
• Supports local farmers
• Supply chain transformation
Local Produce Sourcing Benefits
| © Kaiser Permanente. All Rights Reserved.21
Expanding Sustainable Food Purchasing Program
• Baseline of current food purchasing
• Sustainable food purchasing criteria
• Key product categories
• Potential cost impact and barriers
• Strategies to achieve cost neutrality
| © Kaiser Permanente. All Rights Reserved.22
KP Sustainable Food Purchasing Criteria
Dairy
• rBGH/rBST free• Locally produced within a
200-mile radius• Third-party certified as
sustainably produced
Ultimate goal: rBGH/rBST-free; from local/regional dairies; humanely produced; sustainably produced; free of synthetic pesticides
| © Kaiser Permanente. All Rights Reserved.23
Procurement Process - Contracting
• Sustainability questions in RFPs
• Prioritize vendors who can support sustainable food program
• Sustainable and healthy food language in contracts
• Marketing and education
| © Kaiser Permanente. All Rights Reserved.24
A Gradual and Ongoing Process
| © Kaiser Permanente. All Rights Reserved.25
For further information…
Kathleen M Reed
Sustainable Food Program Manager
National Nutrition Services
Procurement & Supply
Cindy M Crawford, RD, MBA/HCM
Food and Nutrition Systems Manager
National Nutrition Services
Procurement & Supply