Green Building Series - Sustainable Food Procurement and Design
October 05, 2007
1:00 eastern, 12:00 central, 11:00 mountain and 10:00 pacific and will last for 90 minutes.
Topic
An overview of the sustainable food movement in health care and its implications to facility design.
Take Home Value (THV)
* Understand the health and economic impact of conventional institutional food services.
* Identify the key criteria associated with establishing a healthy food program in the healthcare setting.
* Learn about the steps taken by leading health systems to establish healthy food service protocols: including purchasing, preparation, serving and compost/disposal of healthier food.
Presenters
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Mark Branovan, St. Luke's Duluth
(6:49 PM)
Email: mbranovan@slhduluth.com
Mark Branovan currently serves as the Director of Hospitality Services for St. Luke’s in Duluth, MN- a 265 bed, level II trauma hospital. Mark is a graduate of the University of California at Los Angeles with a degree in Sociology with a minor in Business Administration, and has a graduate degree in Organizational Management from Concordia University in St. Paul, MN. Mark is also an honors graduate of the California Culinary Academy, in San Francisco, CA. He has worked as an Executive Chef in restaurants throughout the wine country of California as well as owning his own restaurant in Colorado. For the past 12 years Mark has been working in the healthcare field holding positions ranging from cook to Department Director. He currently oversees a staff of over 150 employees with services lines representing Nutrition Services, Environmental Services and an in-house laundry that processes over 3 million pounds of linen annually.
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Diane Imrie, Fletcher Allen Health Care
(6:52 PM)
Email: Diane.Imrie@vtmednet.org
Diane is a graduate of McGill University (Bachelor of Science In Nutrition), a Registered Dietitian and holds a Masters of Business Administration from the University of Vermont. She has 18 years of experience working in a variety of healthcare food service operations. For the past 8 years Diane has worked as Director of Nutrition Services at Fletcher Allen Health Care, responsible for clinical, retail, and patient Nutrition Services. Recent work at that organization includes the implementation of two new retail services, and room service for patients.
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David Wallinga, Institute for Agriculture and Trade Policy
(6:53 PM)
Email: dWallinga@iatp.org
David Wallinga, MD, MPA, is Director of the Food and Health Program. Dr. Wallinga applies a systems perspective to the intersection of public
health, agriculture, food and the environment. His expertise includes the impacts of food contamination and the means of food production on human health, including impacts on obesity and ecological health impacts from the inappropriate use of antibiotics and arsenic in livestock and poultry. He serves on Health Care Without Harm's Safer Materials and
Food Working Groups. He has authored "Playing Chicken: Avoiding Arsenic in Your Meat", and "Poultry on Antibiotics: Hazards to Human Health", and is a co-developer of the AAP-endorsed Pediatric Environmental Health Toolkit. He received a medical degree from the University of Minnesota Medical School, a Masters degree from Princeton University, and a Bachelors from Dartmouth College.
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Resources
Presentation Materials
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