Detroit Urban Garden Tour
Join us a two hour guided tour of urban food gardens in Detroit, featuring gardens which participate in the Detroit Garden Resource Program. Click here for more information

MGM Green Kitchen Tour
The Detroit MGM Grand features an impressive commissary kitchen that utilizes state of the art cook/chill equipment and includes a bakery/pastry shop and full service butcher shop. The kitchen also uses a food waste tracking software to minimize food waste and overproduction.  The tour will also visit the Lodge, the team member 24/7 dining experience venue.  Employees can relax, enjoy a variety of foods including healthy options, in a modern and clean atmosphere. Space is limited.

Registration

Registration and continental breakfast

Welcome and Logistics

8:30 AM - 9:15 AM

9:15 AM - 9:30 AM

Break

9:30 AM – 10:45 AM

Concurrent Sessions 1 (A) – Industrialized Agriculture
and Health

(A1) Agribusiness: Meat and Poultry Production
Moderator: Jeff Gearhart, Ecology Center

What is a CAFO? Cheap Meat and Poultry
Public Health Issues with Industrialized Beef, Hog and Poultry Production
Doug Gurian-Sherman, Union for Concerned Scientists

Sustainable Meat Production – A Producers’ Experience Against the odds this producer is raising livestock. Learn about the challenges she faces and success she has encountered.
Karen Lubbers, Lubbers Family Farm, Grand Rapids, MI

(A2) Food Production and Public Health
Moderator: Tracey Easthope, MPH, Ecology Center

What’s in our Food and How Did it Get There?
Learn how food policy, obesity, high fructose corn syrup, food packaging, hormones and a warming climate are all connected in this public health overview of our food system.
David Wallinga, M.D., MPA, Institute for Agriculture and
Trade Policy

Pesticides and Public Health
Pesticides are found on our food and in our air,water and bodies. Learn about the public health impacts associated with an industrialized use of pesticides
Ted Schettler, M.D., MPH, Science and Environmental
Health Network

(A3) Industrialized Agriculture and New Technologies: Genetic Engineering and Nanotechnology
Moderator: Emma Sirois, Health Care Without Harm

Genetically Engineered Foods and Cloned Animals
Understand the ethical and ecological health issues of genetically engineered foods.
Rebecca Spector, West Coast Director, Center for Food Safety

Nanotechnology and Food
Learn about the public health ssues associated with this new technology.
Ian Illuminato, Friends of the Earth

10:45 AM – 11:15 AM

Break

11:15 AM - 12:30 PM

Concurrent Sessions 2 Issues in Food Safety

What Makes a Safe Food System?
What role does technology or a decentralized food system play in
food safety? What are the different ways to think of safe food?
Marie Kulick, M.S., Institute for Agriculture and Trade Policy

Voluntary or Required?
From the perspective of a regulator, learn what handling and processing rules are required of producers around food safety.
Colleen Bess, Michigan Department of Agriculture

(B2) Sustainable Foods – Thinking Globally, Acting Locally
Moderator: Lena Brook, MES, Physicians for Social

Seasonal Foods and Seasonal Menus
Learn how to put seasonal foods into practice!
Diane Imrie, R.D., MBA, Fletcher Allen Health Care, VT

Sustainable Seafood
Learn about seafood contamination, over fishing and sustainable
procurement strategies
Emma Sirois, Health Care Without Harm

(B3) Food Sourcing for Health and the Community
Moderator: Ted Schettler, MD, MPH, Science and Environmental Health Network

Growing Michigan’s Economy and Improving Health
How increased local food production can improve health and create jobs
Mike Hamm, PhD, C.S. Mott, Professor for Sustainable Agriculture

Local Products on the Menu
Making local and regional products a hospital purchasing priority
Frank Turner, Executive Chef, Henry Ford West
Bloomfield Hospital
Matt Prentice, CEO, Matt Prentice Restaurant Group

12:30 PM - 2:00 PM

Lunch and Keynote Address, From Silent Spring to Silent Night
Atrazine’s effects on frogs and the implications for human and ecological health
Tyrone Hayes, Ph.D.
Professor of Development Endocrinology at the University of California, Berkeley

2:00 PM - 3:15 PM

Concurrent Sessions 3 (C) – Issues in Food Service

(C1) Healthy Foods in Healthcare: Getting Started on Sustainable Foods and Certified Foods
Moderator: Stacia Clinton, RD, LDN, Healthlink

What is Organic, what is Fair Trade, what is sustainable?
Learn how to cut through the greenwash and get what you want.
Alyssa Nathanson, MS, Vermont Fresh Network

Rolling out the Program
From a humble beginning to a comprehensive initiative.
Erin Dawson, RD, LD, Legacy Health System, OR

Food Service and Climate Change
Where does bottled water, menu planning and food service equipment fit in a low carbon society. Why healthcare should care about climate change.
Jamie Harvie, P.E., Institute for a Sustainable Future

Balanced Menus Challenge: Less Meat, Better Meat and a Healthy Bottom Line
Saving money, improving ecological health and your
carbon footprint.
Lena Brook, MES, Physicians for Social Responsibility, San Francisco Bay Chapter
Linda Hansen, CDM, CFPP, St. Joseph’s Health System

(C3) Food Waste and Food Serviceware
Moderator: Dianne Moore, Women’s Health and
Environmental Network

Food Serviceware:  Biobased, Reusables and Compostables
Recent innovations allow for the use of compostable flatware, dishware, packaging and other items used in hospital kitchens. This presentation will focus on product availability, benefits, and environmental health issues to keep in mind.
Marie Kulick, M.S., Institute for Agriculture and Trade Policy

Establishing a Successful Food Waste Diversion Program - A Healthcare Example
John Ebers, Sustainability Officer, Metro Health Hospital

Closing the Loop: From Composting to Food Production
Learn the insights into a successful food waste program. What are the costs, regulatory concerns? Why do it?
Nicole Chardoul, P.E., Principal and COO, Resource Recycling Systems

3:15 PM - 3:30 PM

Break

3:30 PM - 4:45 PM

Concurrent Sessions 4 (D) – Learning Across Sectors

(D1) Cross-Sectoral Lessons on Sustainable Sourcing
Moderator: Michelle Gottlieb, MEM, Health Care Without Harm

Wayne State University – Lessons Learned from University
Food Sourcing
Kami Pothukuchi, PhD, SEED Wayne, Wayne State
University, Detroit

Baltimore Schools – Tight Budgets and Hungry Kids
What can we learn from Baltimore Schools and how their own Farm is helping serve healthy nutritious meals
Mellissa Mahoney, Dietician and Chef, Baltimore City
Public Schools

The Red Tomato Pilot
Hospitals in New England are forming new distribution models to source local foods. Learn more about how Boston Medical Center and Covenant Health System are implementing partnerships with Red Tomato and Northeast
Family Farms.
Michelle Gottlieb, MEM, Health Care Without Harm
Lynn Larsen, RD, LDN, Boston Medical Center

(D2) Purchasing Tools, the Business Case
Moderator: Archer Christian, Ecology Center

Food and Food Service Contracting
Learn the ins and outs of creating contracts and signaling the market to get what you want.
Marie Kulick, M.S., Institute for Agriculture and Trade Policy

Building the Business Case for Sustainable Food
Learn about how this health systems is trying to build the business case for local, sustainable food procurement
Kathleen Reed, Sustainable Food Program Manager, Kaiser Permanente

(D3) Organic Food Promotion – A European Story
Moderator and Interpreter: Gen Howe, MPH, Ecology Center

General Services Hospital, Spain will share their story of how they promote public health and organic farming
Martin Blanco Garcia, Hospital Universitario Virgen de las Nieves, Spain
Maria Gonzalez Callejas, Hospital Universitario Virgen de las Nieves, Spain

4:45 PM - 6:30 PM

Reception and Hors Doeuvres
New Milford Youth Chef Advocates Cooking Demonstration
Book Signing
Poster Presentation with Author Q&A
Exhibits

8:15 AM– 8:30 AM

Introduction and Logistics

9:20 AM-9:55 AM

Morning Plenary: Bugs, Drugs, and the Flu
Introduction: Michelle Gottlieb, MEM, Health Care Without Harm
Michael Greger, MD, Director, Public Health and Animal Agriculture, The Humane Society of the United States

Concurrent Sessions 1 (E) – Learn from Example

(E1) Healthy Foods in Healthcare: Getting Started to Digging Deep
Moderator: Stacia Clinton, RD, LDN, Healthlink

Getting Started
Learn how Sparrow Hospital got their program up and running to include, CSA’s and local sourcing.
Christa Betts, Room Service Supervisor, Sparrow Hospital, Lansing, MI

Beyond Baby Steps
Whole Grains, Fresh Produce, Scratch Cooking and Seasonal Menus are all part of a comprehensive program at OHSU. Learn their approach to local, nutritious food service.
Steven Hiatt, Food and Nutrition Director, Oregon Health and Science University
Eecole Copen, M.S., RD, LD, Oregon Health and
Science University

Evaluating the Hospital Nutrition Environment
Marjorie Freedman, PhD., San Jose State University, CA

Local Greenhouses and CSA’s: A Healthcare Perspective
Bronson’s CSA was so successful they are expanding their program.  Learn what makes a successful program.
Michael Rowe, Food Service Director, Bronson
Methodist Hospital

Detroit Eastern Market
The largest historic public market district in the United States. Every Saturday more than 150 farmers and vendors continue efforts to localize the food system.
Dan Carmody, President, Eastern Market

(E3) Healthy Food, Healthy Hospitals, Healthy Communities
Moderator: Dianne Moore, Women’s Health and
Environmental Network

Healthcare Leadership Teams
In different areas of the country, foodservice directors from competing systems are working together to change the face of healthcare food service. Learn about this collaborative strategy
Lena Brook, MES, Physicians for Social Responsibility, San Francisco Bay Chapter
Linda Hansen, St. Joseph’s Health System

New Milford Plow to Plate
What role can a hospital play as a community food leader?
Mary Dale DeBor V.P. External Affairs, New Milford Hospital
John Turenne, President and Founder, Sustainable Food Systems

Detroit Food and Fitness Initiative
Cities around the country are collaborating to engage their communities around food and health. Learn about how this is happening in Detroit.
Alberta Smith Plump, MPA, RN, City of Detroit, Department of Health and Wellness Promotion

11:45 AM– 1:00 PM

Lunch  

1:00 PM - 2:00 PM

Concurrent Sessions 2 (F) – Cross Cutting Issues

(F1) Food Systems, Diet in the Arc of Life

First Foods and the Healthy Baby Hospital
Michelle Gottlieb, MEM, Health Care Without Harm

Healthy Aging and the Arc of Life
Featured on Good Morning America, author of the Healthy Aging Report shares the Nutritional Link to the Western
Disease Cluster
Ted Schettler, MD, MPH, Science and Environmental
Health Network

(F2) Understanding the Green Guide for Health Care

Workshop: Using the Green Guide for Health Care in your Institution
Learn about the GGHC and how hospitals are implementing the new Healthcare Food Service Benchmarking Tool.
Jamie Harvie, P.E., Health Care Without Harm
Dianne Imrie R.D., MBA
Fletcher Allen Health Care, VT

(F3) Food Environments

Creating Healthy, Affordable Food Environments
Discover how this successful initiative uses 5 core principles to promote healthier foods in hospitals: Access; Affordable Pricing; Marketing; Wellness Incentives; and Education
Nicolas Sullivan, Healthy Food in Hospitals Project, North Carolina Prevention Partners (NCPP)

How can hospitals Value [the] Meal?
Learn how fast food impacts our environment, our communities and our health, and how hospitals can make a difference.
Judy Grant, MPH, Value [the] Meal Campaign Director,
Corporate Accountability International (formerly INFACT)

2:15 PM – 2:30 PM

Break

Plenary Panel
GPO Panel – An Update on Sustainable Food Contracting
Short Presentation and Question and Answer
Darren Victory, Portfolio Executive Support Services, Novation
Debby Kasper, RD, LD, Manager of Clinical Nutrition, Premier
Barb Meuller, RD, Food and Nutrition Specialist,
Eastern Region, MedAssets

3:15 PM – 3:45 PM

Round Table Discussions and Closing Remarks