A More Sustainable Approach to Hospital Food

1. Presented by AnnMarie Crosse

3. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse The big picture Governa nce of food & health Natural resources Global warming Growing Consum er awarene ss Chroni c diseas es geopoliti cs Food crisis equity Globalisation

4. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Context: Food system SOCIETY & CULTURE NATURAL RESOURCE S Economic & political SYSTEMSHealthy Food Positive Social Benefits Low Environmental Impact Governance Production Distribution Consumption Recycling

5. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse ireland

6. HEALTHY IRELANDA framework to improve health and wellbeing 2013-2025

7. HEALTHY IRELAND GOAL ONE Increase the proportion of people who are healthy at all stages of life GOAL TWO Reduce health inequalities GOAL THREE Protect the public from threats to health and wellbeing GOAL FOUR Create an environment where every individual and sector of society can play their part in achieving a healthy Ireland A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

8. Food as key determinant of hea A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Income Water & Sanitatio n Social Capital/n etworks Occupation Education Levels Attained Ethnicity Crime, Security & Personal Safety Social Class Chronic Health Problems Health Systems Social Support & Neighbourhood Health Related Behaviours Social Cohesion Home Food Production & Availability

9. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse sustainable food is about... Promoting good health Having access to healthy food & health related information Engaging with local communitiesBoosting the local economy by buying local where possible Eating food in season Sustainable farming, involving high environmental standards & reduced energy consumption Reducing pollution Reducing food miles & CHG’s Lowering pesticides Higher vitamin, mineral & essential fatty acidFair trade & ethical employment in ireland & overseas

10. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Equitable food system Healthier food system Sustainable food system challenges

11. HSE COMMITMENT TO SUSTAINABLE DEVELOPMENT The long term goal is to create a more sustainable, low carbon & efficient health service and thus achieve health gains for the population as a whole “ ” A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Tony O'Brien DG HSE 2014

12. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Co-benefits Links between health & sustainable development socia l environment economic € wellbeing Health care Common good community

13. Systems Approach Procurement Estates Catering DieticsNursing Patients Staff Public Catering & estates A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse From silo to systems

14. Its all about the patients Let food be your medicine, and medicine be your food ” Hippocrate s

15. Good governance Health is everyone’s businessThree questions How can joint policy be developed? A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

16. Good governance Which strategies can give a high level of commitment? A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

17. Good governance ptual thinking & common language can move shared agenda forward? A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

18. procurement Key steps Planning & development Sustainable procurement policy Management framework & action plan A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

19. procurement Education & training Provide legal, environmental & financial information, case studies & toolkits A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

20. procurement plier engagement & commissioning Engage early & advise on sustainability criteria. Benchmark & review A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

21. Production & distrubution Key steps Offer healthy & sustainable food A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

22. Training Maximise health & sustainability benefits A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Production & distrubution

23. EngaGement & education Promote a positive dialogue about nutrition with patients, staff & visitors A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Production & distrubution

24. Food waste Three STEPS Planning & development Food waste policy & management framework A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse

25. Training & education Engage & inform on food waste reduction & re-use A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Food waste

26. or quality & amount of food waste Compare food provision & food waste. Monitor waste benchmarks A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse Food waste

27. A More Sustainable Approach to Hospital Food Presented by Ann Marie Crosse recap

28. The way forward

A More Sustainable Approach to Hospital Food

A More Sustainable Approach to Hospital Food

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