| Tuesday, June 30, 2009 |
| A1 Agribusiness: Meat and Poultry Production |
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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 |
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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 |
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| A2 Food Production and Public Health |
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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 |
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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 |
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| A3 Industrialized Agriculture and New Technologies: Genetic Engineering and Nanotechnology |
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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 |
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Nanotechnology and Food
Learn about the public health ssues associated with this new technology.
Ian Illuminato, Friends of the Earth |
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| B1 Food Safety and Public Health |
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Agricultural Antibiotics and Microbial Resistance
MRSA in your hospital and your community. How might they be linked?
David Wallinga, M.D., MPA, Institute for Agriculture and
Trade Policy |
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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 |
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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 |
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| B2 Sustainable Foods – Thinking Globally, Acting Locally |
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Seasonal Foods and Seasonal Menus
Learn how to put seasonal foods into practice!
Diane Imrie, R.D., MBA, Fletcher Allen Health Care, VT
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Sustainable Seafood
Learn about seafood contamination, over fishing and sustainable procurement strategies
Emma Sirois, Health Care Without Harm |
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| B3 Food Sourcing for Health and the Community
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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 |
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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 |
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| C1 Healthy Foods in Healthcare: Getting Started on Sustainable Foods and Certified Foods |
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Healthy Foods in Healthcare: Getting Started on Sustainable Foods and Certified Foods
Moderator: Stacia Clinton, RD, LDN, Healthlink |
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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 |
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Rolling out the Program
From a humble beginning to a comprehensive initiative.
Erin Dawson, RD, LD, Legacy Health System, OR
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| C2 Food Service in a Low Carbon Society |
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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 |
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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 |
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| C3 Food Waste and Food Serviceware |
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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 |
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Establishing a Successful Food Waste Diversion Program - A Healthcare Example
John Ebers, Sustainability Officer, Metro Health Hospital
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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
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| D1 Cross-Sectoral Lessons on Sustainable Sourcing |
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Wayne State University – Lessons Learned from University
Food Sourcing
Kami Pothukuchi, PhD, SEED Wayne, Wayne State University, Detroit |
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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 |
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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 |
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| D2 Purchasing Tools, the Business Case |
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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 |
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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
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D3 Organic Food Promotion – A European Story
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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 |
| Wednesday, July 1, 2009 |
E1 Healthy Foods in Healthcare: Getting Started to Digging Deep
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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
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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
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Evaluating the Hospital Nutrition Environment
Marjorie Freedman, PhD., San Jose State University, CA
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| E2 Hospitals and Direct Food Markets |
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Farmers markets: Getting Going
What were the first steps and how does one start a farmers market. A hospital experience.
Jesse Keson, Employee Wellness Coordinator ,Farm Market Manager, Metro Health Hospital
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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 |
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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 |
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E3 Healthy Food, Healthy Hospitals, Healthy Communities
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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 |
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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 |
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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
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| F1 Food Systems, Diet in the Arc of Life |
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First Foods and the Healthy Baby Hospital
Michelle Gottlieb, MEM, Health Care Without Harm |
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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 |
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| F2 Understanding the Green Guide for Health Care |
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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
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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) |
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| F3 Food Environments |
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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) |
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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) |
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| GPO Panel - An Update on Sustainable Food Contracting |
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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 |
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