building local markets: the role of anchor institutions thursday, november 20, 2014 15 th eastern...

Building Local Markets: The Role of Anchor Institutions

Thursday, November 20, 2014

15th Eastern Shore Planning Conference

The Future of Eastern Shore Agriculture

Tidewater Inn, Easton, MD

Louise MitchellSustainable Foods Program Manager

Maryland Hospitals for a Healthy EnvironmentChesapeake Food Leadership Council

www.mdh2e.org

Environmental Sustainabilityin Health Care

• Education & Share Best Practices• Technical Assistance• Networking Opportunities• Leadership Councils• Campaigns & Recognition• Collaborative Initiatives• Strategic Planning

www.mdh2e.org

Maryland Hospitals for a Healthy Environment (MD H2E)

Over 75% of MD Hospitalshave Green Teams

Freedom to be Green

www.practicegreenhealth.org www.healthierhospitals.org

International & National Partners

www.noharm.org

www.healthierhospitals.org

6 Challenges

• Engaged Leadership• Healthier Food• Leaner Energy• Less Waste• Safer Chemicals• Smarter Purchasing

Healthier Food Challenge

• Local Sustainable Foods• Reducing Meat• Healthier Beverages

Defining Healthy Food

• Nutritious, Whole Foods

• Environmentally Sound

• Economically Viable

• Socially Responsible

www.healthyfoodinhealthcare.org

Healthy Beverage Program

Balanced Menus

Healthy Food Pledge

Clinical Education & Advocacy Program

National CampaignLocal Sustainable Food Purchasing

Sample of National Initiatives –Healthy Food in Health Care

Leading Hospitalsin Maryland

Meritus Medical Center

Johns Hopkins Hospital

Carroll Hospital Center

Union Hospital of Cecil CountyUniversity of Maryland

Medical Center

UM Shore Medical Centerat ChestertownMedStar Good Samaritan

Hospital

Anne Arundel Medical Center

Chesapeake Food Leadership Council

Launched in 2009

Institutions

Program Manager Gina Navarro gnavarro@som.umaryland.edu

• Universities• Hotels

• State Agencies• Correctional Facilities

• Hospitals• Nursing Homes

• Schools• Businesses

Chesapeake Food Leadership Council

Mission:

To engage food service professionals and other regional stakeholders in:

sharing best practices networking and learning opportunities implementing strategic purchasing solutions

throughout the food supply chain and advocating for policies

that support healthier, local sustainable foods for hospitals, other institutions and the communities they serve.

National Procurement Work Group

Hospitals Universities Schools

• Largest health systems in the U.S.• 3 largest food service management companies• Largest broadline distributors• Large group purchasing organizations (GPOs)• 3 organizations working in Hospitals, Universities, Schools

Anchor Institutions - “Eds and Meds”

• Non-profit institutions that once established tend not to move location

• One of the largest employers in the region

• In many places, they have surpassed traditional manufacturing corporations to become their region's leading employers

• Growing importance to local economies

The Democracy Collaborative - a national non-profit research institution dedicated to developing new ways to build community wealth and stronger local economies. http://democracycollaborative.org

The Anchor Dashboard: http://community-wealth.org/indicators

The Opportunity with Anchor Institutions

• More effectively harness the economic power of these anchor institutions to contribute to stronger local economies & “community wealth building.”

• The largest & most numerous non-profit anchors:–Universities–Non-profit hospitals –"eds and meds"

Achievements of Hospitals & Nursing Homes

• Over 40 in MD, DC, N. VA regularly purchase local produce• through a distributor• directly from local farmers

• 14 in MD & DC buy directly from local farmers• Produce• Meat and/or poultry

• 12 in MD & DC buy beef &/or poultry raised without antibiotics used routinely

• 11 buy directly from local farmers

Achievements of Hospitals & Nursing Homes

• Several buy local seafood

• 3 serve organic produce regularly

• Over 20 host a farmers market or farm stand

• 5 host Community Supported Agriculture (CSA) program

• At least 8 have onsite gardens

• Over 10 have healthy beverage programs

• Over 10 are composting their food waste

• 1 campus is pesticide-free

• Many use integrated pest management

July 19 – 27, 2014

Support Local Farmers ~ Reduce Food Miles ~ Serve Healthier Foods

The Buy Local Challenge

1. Hospitals Sign Pledge to Serve at Least 1 Local Food/Day for a Week

2. Hospital Employees Sign Pledge to Eat 1 Local Food/Day for a Week

www.buy-local-challenge.com

Year # of Hospitals Dollars Spent # Employees Serving Local Food in 1 week Pledging to Eat Local

2008 9 --- ---2009 27 > $5,400 < 9002010 38 > $15,000 8002011 40 $29,843 8272012 53 $61,281 14022012 21 nationally $22,430 ---2013 56 $53,500 13002014 59 --- ---

MarylandBuy Local Challenge

- Last Full Week in July Each Year

Food Day 2014

Hospitals served meat or poultry raised without routine antibiotics

• 15 hospitals in Maryland• 49 hospitals in Mid-Atlantic/Chesapeake region• 352 hospitals in the U.S.

– $146,345 on » 16,600 pounds of chicken» 10,000 pounds of beef» and 5,000 pounds of pork and other meats

15 MD Hospitals Participating in Food Day

1. Calvert Memorial Hospital2. Carroll Hospital Center3. LifeBridge Health - Levindale Hebrew Geriatric Center & Hospital4. LifeBridge Health – Northwest Hospital5. LifeBridge Health – Sinai Hospital of Baltimore6. MedStar Franklin Square Hospital Center7. MedStar Good Samaritan Hospital8. MedStar Harbor Hospital9. MedStar Montgomery Medical Center10. MedStar Union Memorial Hospital11. Mercy Medical Center12. Meritus Medical Center13. St. Agnes Hospital14. Union Hospital of Cecil County15. University of Maryland Medical Center

Next Steps & Opportunities

• Increase tracking of purchases– Partnership with the Johns Hopkins Center for a

Livable Future – Maryland Food System Mapping Project

• Engage other sectors– Schools, State Agencies, Corrections, Businesses

• Continue to increase local and sustainable foods• Increase local seafood• Aggregate cross-sector data

Contact InformationLouise Mitchell, PT

Sustainable Foods Program Manager410-706-1924 louise.mitchell@som.umaryland.edu

Gina Navarro, CNC, CHCProgram Manager, Chesapeake Food Leadership Council

410-706-2352 gnavarro@som.umaryland.edu

Tarah Ranke, MPH, M(ASCP)Sustainable Foods Project Coordinator

410-706-6832 tranke@som.umaryland.edu

Maryland Hospitals for a Healthy Environmentwww.mdh2e.org

www.healthyfoodinhealthcare.org