HEALTHIER AND SUSTAINABLE FOOD IN A

LARGE ACADEMIC MEDICAL CENTER

May 31st 2013 Jack Henderson

Associate Director, Nutrition and Food Services,

UCSF Medical Center

2

Introduction: UCSF Medical Center

•  Part of University of California system’s 10 campuses and 5 medical centers

•  One of the top 10 hospitals in the nation (U.S. News and World Report)

•  2 hospitals - 704 beds and 1.5M sq. ft. –  3rd hospital – Mission Bay opens February 2015

•  Large, urban, academic facility with a health sciences university adjacent to the hospitals

3

What counts as “Sustainable”? •  Locally Grown

•  Fair Trade or Domestic Fair Trade Certified

•  Shade-Grown or Bird Friendly Coffee

•  Rainforest Alliance Certified

•  Food Alliance Certified

•  USDA Organic

•  AGA Grassfed/Grass Finished/100% Grassfed

•  Marine Stewardship Council or Seafood Watch Guide Recommended

•  Certified Humane Raised & Handled

•  Cage-free

•  Protected Harvest Certified

•  Pasture Raised

•  Cooperative Farm/Business

•  Farm/Business Social Responsibility includes

–  Union or prevailing wages –  Transportation and/or housing

support –  Health care benefits –  Other practices or certified

processes as determined by campus

ONLY  NEED  1  CRITERION  TO  BE  CONSIDERED  “SUSTAINABLE”  

4

Nutrition & Food Services Timeline of Accomplishments

5

Nutrition & Food Services Timeline of Accomplishments

6

Nutrition & Food Services Timeline of Accomplishments

Nutrition & Food Services Timeline of Accomplishments

7

UCSF Sustainability Progress

Oct/Nov 2012 Feb 2013 Mar 2013

Did you know? • To help retail patrons make informed choices about

their food purchases, we began posting nutrition facts on digital boards at point-of-purchase in addition to cash register receipts post-purchase.

• The digital signage in our Moffitt Café and Moffitt Café Express also indicate whether a menu item is vegetarian, vegan, sustainable, or a Smart Choice.

• The Smart Choice program was developed to help patrons select better options at our retail outlets. To earn Smart Choice status, a meal (entrée and 2 sides) must meet the following criteria*: o < 700 calories o < 27 grams total fat o < 6 grams saturated fat o < 100 milligrams cholesterol o < 770 milligrams sodium o At least 10%or greater Daily Value of one or

more key nutrients AND/OR at least one serving of fruits, vegetables, or whole grains. *Based on 2000 calorie per day diet.

 

Switched to Earthbound

Farms organic romaine lettuce, spring mix, and

kale

Began featuring Rocky free range

hormone free anti-biotic chicken on patient menu

Switched to Three Twins

organic ice cream

Began selling Froovie

Organic juices

 

       

8

Food Selection & Sourcing Accomplishments

•  Tracking Local Produce

–  Worked with produce vendor to establish local guidelines

–  Invoices contain local designation or country of origin

9

Looking at Local Produce

3 Levels of local •  Level 1 = 100 miles •  Level 2 = 250 miles •  Level 3 = rest of

California

10

Tracking Sustainable Purchases

11

Food Selection & Sourcing Accomplishments

•  Wilcox Cage Free Liquid Eggs –  Cage free chickens, 100% vegetarian feed, free of hormones

and antibiotics

12

Food Selection & Sourcing Accomplishments

•  Wallaby Organic Local Yogurt –  High quality organic milk sourced from small, local family

farms in Sonoma and Marin Counties

13

Food Selection & Sourcing Accomplishments

•  Wallaby Organic Local Yogurt

14

Food Selection & Sourcing Accomplishments

•  Alvarado Street Local Organic Sprouted Wheat Bread

–  Organic sprouted wheat bread products from worker owned and managed cooperative in Sonoma County

15

Food Selection & Sourcing Accomplishments

•  Alvarado Street Local Organic Sprouted Wheat Bread

16

Food Selection & Sourcing Accomplishments

•  Organic Whole Fruit Under $1 –  Provide seasonal organic and/or local whole fruits (apples,

citrus, bananas, pears, stone fruit etc.) under $1 to promote both sustainability and health

17

Food Selection & Sourcing Accomplishments

•  Organic Whole Fruit Under $1

18

Wellness & Education Accomplishments

•  Smart Choice

•  Smart Choice criteria (entree & 2 sides):

19

Smart  Choice    Descrip<on  

20

Wellness & Education Accomplishments

•  Digital boards to inform customers of

21

Wellness & Education Accomplishments

•  Smart Receipt

The Anatomy of the Receipt

22

Personalized Nutrition Information

Nutrition Education & Marketing

Nutritional Information Display

23

Print nutrient information at the item or modifier level

Highlight healthy options

Automatic Meal Totals

Automatic % Daily Values

Print up to 4 nutrients

Promotion Examples

24

25

Wellness & Education Accomplishments

•  Meatless Monday

•  Decrease meat & increase fresh produce on both patient and retail menus

26

Wellness & Education Accomplishments

•  Living Green Fair

27

Summary of Challenges in Meeting Sustainability Goals

•  Cost •  Sourcing •  Operational effect •  Consumer satisfaction & demand •  Meeting needs of everyone •  Ability to effectively market •  Closing gap between manufacturers,

distributors, and consumers •  Developing reliable sustainability metrics

28

Lessons Learned Being Sustainable =

•  Requires more monitoring, time, and effort •  Is a learning process •  Persistence •  Becoming an essential aspect of foodservice

operations •  Supports the environment for future generations •  Creates employee engagement and sense of value •  Can link health, wellness, and sustainability

together •  Marketing is key otherwise no one knows what

you are doing •  Start small….it all adds up!!

29

What’s Next? •  Local partnerships

•  Proteins

•  Better tracking of purchases

•  Improved marketing and branding

30

Questions? Jack Henderson Associate Director Nutrition and Food Services UCSF Medical Center jack.henderson@ucsfmedctr.org (415) 353-1680