Jamie Harvie, P.E. Institute for a Sustainable Future Healthy Food in Healthcare: The Role for Healthcare in Food and Agriculture Policy September 9 th, 2010 Webinar

Health Costs of Biological Manufacturing Human Health –Nutrition Related Sugars / oils/ commodities Heart disease, stroke, diabetes, etc Social Health –Community Health – Loss of Family Farms, Food Access –Moral Ethical Concerns – Humane Treatment, Child Labour, Working Conditions Environmental Health –Climate Change –Water Pollution –Habitat Loss –Toxics

Ecological Model of Health / Disease Progressive nesting of individuals within families within communities and finally within ecosystems. Variables at any level can directly or indirectly influence measures of health at any level. Influences may be identifiable as individual markers or as community level markers GBPSR – Healthy Aging Report

American Medical Association Resolution 405, A That our AMA support practices and policies in medical schools, hospitals, and other health care facilities that support and model a healthy and ecologically sustainable food system, which provides food and beverages of naturally high nutritional quality. That our AMA encourage the development of a healthier food system through the US Farm Bill and other federal legislation. That our AMA consider working with other health care and public health organizations to educate the health care community and the public about the importance of healthy and ecologically sustainable food systems

Farm Bill or Food Bill? USDA

PCRM

“ Climate change is the largest health threat in the 21 st century” –The Lancet

30.9% anthropogenic (human-caused), CO 2 -equivalent IPCC Global Greenhouse Gas Emissions*

Balanced Menus Challenge: Less Meat, Better Meat  Reduce meat purchases by 25%  Serve smaller quantities of sustainable meat to promote healthy eating habits  Hospitals saving money and mitigate climate

The Healthy Food in Health Care Pledge “ recognize that … healthy food must be defined not only by nutritional quality, but equally by a food system that is economically viable, environmentally sustainable, and supportive of human dignity and justice “ More than 300 hospitals…

Food Service Credits FS Credit 1: Sustainable Food Policy and Plan FS Credit 2: Sustainable Food Education and Promotion 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

Preservation of Antibiotics and Medical Treatment Act (PAMTA) S. 619/H.R PAMTA directs FDA to phase out medically impt. antibiotics unless demonstrated not to promoted resistance Hospital Petition Health Practitioner Petition –MDs, RDs, RNs, CDM, etc www. Protectantibiotics.org

Fresh Food Access Government investment can provide financing for supermarkets, grocery stores, and other healthy food retailers that plan to operate in underserved communities. This initiative, known as Fresh Food Financing, Can provide loans, grants and technical assistance to retailers. The first statewide policy, passed in Pennsylvania in 2004, committed $21.9 million in grants and loans.

Policy Engagement Voice support at institution with decision makers/administrators/ board Provide and model examples at meetings/ conferences Offer time / voice to sustainable agriculture, food access, similar organizations Meet and/or write with/to legislators

RESOURCES Health Care Without Harm Food Workgroup American Dietetic Association Hunger and Environmental Nutrition Dietary Practice Group Healthy Food Pledge GGHC Food Service Credits National Sustaianable Agriculture Coalition AMA – Council on Science and Health Report assn.org/ama1/pub/upload/mm/475/refcomd.pdf assn.org/ama1/pub/upload/mm/475/refcomd.pdf Kaiser Institute for Health Policy s/In_Focus_5- 09%20Sustainable%20Food%20Procurement.pdf s/In_Focus_5- 09%20Sustainable%20Food%20Procurement.pdf