1. Menu of Change: Healthy Food in Healthcare Farm to Cafeteria Conference March 21, 2009 Portland, OR Presenters: Emma Sirois , Oregon Center for Environmental Health Roberta Anderson , Food Alliance Suzanne Briggs , Kaiser Permanente Northwest Eecole Copen , Oregon Health & Science University

4. The food system & Systems thinking Diet-related health costs

14. Roberta Anderson Business Development Manager www.FoodAlliance.org The GGHC Operations Food Service Credits: a framework for measuring and tracking sustainability

17. Our focus: food service credits Intent: Create, promote and implement sustainable food purchasing policies and plans that support human and ecological health.

24. Local, Sustainably Produced Food Purchasing “ Raised without antibiotics ” or ” No antibiotics administered ” “ Raised without added hormones ” or “ No hormones added ” ” rBGH/rBST-free” or “From cows not treated with the growth hormone rBGH/rBST” “ Grass-fed ” “ No genetically engineered ingredients”

25. Thank you! Roberta Anderson [email_address]

26. Kaiser Permanente Comprehensive Food Policy and Programs Kaiser Permanente Farm to Cafeteria Conference March, 2009 Presented by Suzanne Briggs

33. Fit Picks in Time Square www.fitpicks.org

34. Bring Fresh Produce to Campus

39. Eating is an Agricultural Act Wendell Berry

40. Sustainability at OHSU Food & Nutrition OHSU Farm to Cafeteria Conference March, 2009 Presented by Eecole Copen

41. Sustainable Food

42. Sustainable Food Vegetarian and Vegan menu

43. Sustainable Food Health Food Convenience Store

44. Sustainable Food Farmer’s Market

45. Community Building

46. Sustainable Practices We use biodegradable dishes

47. Sustainable Practices Composting