Health Care Without Harm Announces Healthy Food in Health Care Awards for 2013; Winners in VT, CA, PA, MD, WA, SC and Ontario Link Sustainable Food with Health

Hospitals in VT, CA, PA, MD, WA, SC and Ontario recognized with national awards for integrating sustainability in food service operations.

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Health care has an opportunity through purchasing, community education and policy advocacy to make a huge impact on the health and sustainability of our current food systems-- Emma Sirois, Co-Coordinator of the HCWH Healthy Food in Health Care.

Boston, MA (PRWEB) April 24, 2013

The Health Care Without Harm (HCWH) Healthy Food in Health Care Program (HFHC) has announced the winners of its 2013 Healthy Food in Health Care Awards. The HFHC Awards Program recognizes excellence in sustainable food services at health care institutions across the country. These awards acknowledge significant achievement and leadership, inspire competition to achieve measurable and lasting results, and encourageg continuous improvement in sustainable health care food service operations.

“The healthcare sector has an opportunity through purchasing, community education and policy advocacy to make a huge impact on the health and sustainability of our current food systems,” stated Emma Sirois, Co-Coordinator of the HCWH Healthy Food in Health Care Program. “The winners of this year’s Healthy Food in Health Care awards inspire and challenge the sector to take full advantage of this opportunity, connecting healthy food environments and systems with their disease prevention and wellness missions.”

All facilities engaged in improving their food service in alignment with HFHC were encouraged to complete a Survey and Awards Application. Eligible health care facilities have signed the Healthy Food in Health Care Pledge OR otherwise met minimum eligibility criteria.

“We are honored to receive this prestigious award from Health Care without Harm that validates our efforts to promote optimal health, while also helping to protect the environment,” said Dr. David Feinberg, president of the UCLA Health System, who’s Ronald Reagan UCLA Medical Center was presented with the Food-Climate-Health Connection Award. “Our nutrition team has been at the forefront in developing initiatives that encourage healthier food choices to purchasing sustainable foods to recycling and composting in our food service areas. This is part of our vision to support a healthier community.”

Fletcher Allen Health Care of Burlington, VT, was presented with both the Sustainable Food Procurement Award and the Exemplary Food Service Professional Award. “We’re honored to receive these awards from Health Care Without Harm, which along with other great partners in Vermont and beyond has helped us create a model food service program that supports our missions to provide the highest quality of care and to be responsible stewards of the environment,” said John Brumsted, M.D. president and chief executive officer of Fletcher Allen Health Care. “Transforming our program has been an exciting and rewarding journey, and this recognition will serve to encourage our efforts to assist other institutions that want to follow the same path.”

Entrants accumulate points in the following categories, with the awards going to the facilities and individuals with the highest point score.

SUSTAINABLE FOOD PROCUREMENT AWARDS
The Sustainable Food Procurement Award was established to recognize three leading facilities that promote health by providing sustainable food choices for patients, staff, and the community in their food purchasing decisions.
First Place: Fletcher Allen Health Care, Burlington, VT
Second Place: Overlake Hospital Medical Center, Bellevue, WA
Third Place: University of Washington Medical Center, Seattle, WA

FOOD CLIMATE HEALTH CONNECTION AWARDS
The Food Climate Health Connection Award was established to recognize three leading facilities that are taking significant steps toward reducing their climate footprint.
First Place: Lucile Packard Children’s Hospital, Palo Alto, CA
Second Place: Ronald Reagan UCLA Medical Center, Los Angeles, CA
Third Place: University of Washington Medical Center, Seattle, WA

EXEMPLARY FOOD SERVICE PROFESSIONAL AWARD
The Exemplary Food Service Professional Award was established to recognize three leading food service professionals for making the critical link between our industrialized food system and public health.
First Place: Holly S. Emmons, Union Hospital of Cecil County, Elkton, MD
Second Place: Jack Henderson, University of California San Francisco Medical Center, San Francisco, CA
Third Place: Richard Jarmusz, Fletcher Allen Health Care, Burlington, VT

CLINICAL ADVOCACY & ENGAGEMENT AWARDS
The Clinical Advocacy & Engagement Award was established to recognize up to three leading clinical health professionals for making the critical link between our industrialized food system and public health.
First Place : Judith Focareta, Med, RN, LCCE, Coordinator of Environmental Health Initiatives, Magee-Womens Hospital of University of Pittsburg Medical Center, Pittsburg, PA
Second Place: Debbie Petitpain, MS, RD, LD, Bariatric Dietitian, Medical University of South Carolina, Charleston, SC
Third Place: Heather Fletcher, RD, Manager, St. Michael’s Hospital, Toronto, ON

See the complete list of criteria and award winner biographies at http://www.noharm.org/lib/downloads/food/HFHC_Awards_Program_2013.pdf.

Health Care Without Harm is an international coalition of more than 520 organizations in 53 countries, working to transform the health care industry worldwide, without compromising patient safety or care, so that it is ecologically sustainable and no longer a source of harm to public health and the environment. For more information on HCWH, see http://www.noharm.org. HCWH’s Healthy Food in Health Care (HFHC) Program works with hospitals across the country to help improve the sustainability of their food services. To learn more about HCWH’s Healthy Food in Health Care Program visit http://www.healthyfoodinhealthcare.org


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