Building Local Markets:
The Role of Anchor Institutions
Thursday, November 20, 2014
15th Eastern Shore Planning Conference
The Future of Eastern Shore Agriculture
Tidewater Inn, Easton, MD
Louise Mitchell
Sustainable Foods Program Manager
Maryland Hospitals for a Healthy Environment
Chesapeake Food Leadership Council
Environmental Sustainability
in Health Care
www.mdh2e.org
Maryland Hospitals for a
Healthy Environment (MD H2E)
www.mdh2e.org
• Education & Share Best Practices
• Technical Assistance
• Networking Opportunities
• Leadership Councils
• Campaigns & Recognition
• Collaborative Initiatives
• Strategic Planning
Over 75% of MD Hospitals
have Green Teams
Freedom to be Green
International & National Partners
www.noharm.org
www.practicegreenhealth.org
www.healthierhospitals.org
6 Challenges
•
•
•
•
•
•
Engaged Leadership
Healthier Food
Leaner Energy
Less Waste
Safer Chemicals
Smarter Purchasing
Healthier Food Challenge
• Local Sustainable Foods
• Reducing Meat
• Healthier Beverages
www.healthierhospitals.org
Defining Healthy Food
•
Nutritious, Whole Foods
•
Environmentally Sound
•
Economically Viable
•
Socially Responsible
www.healthyfoodinhealthcare.org
Sample of National Initiatives –
Healthy Food in Health Care
National Campaign
Local Sustainable
Food Purchasing
Healthy Food Pledge
Clinical Education &
Advocacy Program
Balanced Menus
Healthy Beverage
Program
Leading Hospitals
in Maryland
Carroll Hospital Center
Anne Arundel Medical Center
MedStar Good Samaritan
Hospital
Union Hospital of Cecil County
UM Shore Medical Center
at Chestertown
Meritus Medical Center
Johns Hopkins Hospital
University of Maryland
Medical Center
Chesapeake Food
Leadership Council
Launched in 2009
Institutions
• Hospitals
• Nursing Homes
• Universities
• Hotels
• Schools
• Businesses
• State Agencies
• Correctional Facilities
Program Manager
Gina Navarro gnavarro@som.umaryland.edu
Chesapeake Food Leadership Council
Mission:
To engage food service professionals and other regional
stakeholders in:
 sharing best practices
 networking and learning opportunities
 implementing strategic purchasing solutions
throughout the food supply chain
 and advocating for policies
that support healthier, local sustainable foods for hospitals,
other institutions and the communities they serve.
National Procurement Work Group
• Largest health systems in the U.S.
• 3 largest food service management companies
• Largest broadline distributors
• Large group purchasing organizations (GPOs)
• 3 organizations working in Hospitals, Universities, Schools
Hospitals
Universities
Schools
Anchor Institutions - “Eds and Meds”
• Non-profit institutions that once established tend not
to move location
• One of the largest employers in the region
• In many places, they have surpassed traditional
manufacturing corporations to become their region's
leading employers
• Growing importance to local economies
The Democracy Collaborative - a national non-profit research institution dedicated to
developing new ways to build community wealth and stronger local economies.
http://democracycollaborative.org
The Anchor Dashboard: http://community-wealth.org/indicators
The Opportunity with Anchor Institutions
• More effectively harness the economic power
of these anchor institutions to contribute to stronger
local economies & “community wealth building.”
• The largest & most numerous non-profit anchors:
–Universities
–Non-profit hospitals
–"eds and meds"
Achievements of Hospitals & Nursing Homes
• Over 40 in MD, DC, N. VA regularly purchase local produce
• through a distributor
• directly from local farmers
• 14 in MD & DC buy directly from local farmers
• Produce
• Meat and/or poultry
• 12 in MD & DC buy beef &/or poultry raised without antibiotics
used routinely
• 11 buy directly from local farmers
Achievements of Hospitals & Nursing Homes
• Several buy local seafood
• 3 serve organic produce regularly
• Over 20 host a farmers market or farm stand
• 5 host Community Supported Agriculture (CSA) program
• At least 8 have onsite gardens
• Over 10 have healthy beverage programs
• Over 10 are composting their food waste
• 1 campus is pesticide-free
• Many use integrated pest management
The Buy Local Challenge
July 19 – 27, 2014
1. Hospitals Sign Pledge to Serve at Least 1 Local Food/Day for a Week
2. Hospital Employees Sign Pledge to Eat 1 Local Food/Day for a Week
Support Local Farmers ~ Reduce Food Miles ~ Serve Healthier Foods
www.buy-local-challenge.com
Maryland
Buy Local Challenge
- Last Full Week in July Each Year
Year
2008
2009
2010
2011
2012
2012
2013
2014
# of Hospitals
Serving Local Food
9
27
38
40
53
21 nationally
56
59
Dollars Spent
in 1 week
--> $5,400
> $15,000
$29,843
$61,281
$22,430
$53,500
---
# Employees
Pledging to Eat Local
--< 900
800
827
1402
--1300
---
Food Day 2014
Hospitals served meat or poultry raised without
routine antibiotics
• 15 hospitals in Maryland
• 49 hospitals in Mid-Atlantic/Chesapeake region
• 352 hospitals in the U.S.
– $146,345 on
» 16,600 pounds of chicken
» 10,000 pounds of beef
» and 5,000 pounds of pork and other meats
15 MD Hospitals Participating in Food Day
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Calvert Memorial Hospital
Carroll Hospital Center
LifeBridge Health - Levindale Hebrew Geriatric Center & Hospital
LifeBridge Health – Northwest Hospital
LifeBridge Health – Sinai Hospital of Baltimore
MedStar Franklin Square Hospital Center
MedStar Good Samaritan Hospital
MedStar Harbor Hospital
MedStar Montgomery Medical Center
MedStar Union Memorial Hospital
Mercy Medical Center
Meritus Medical Center
St. Agnes Hospital
Union Hospital of Cecil County
University of Maryland Medical Center
Next Steps & Opportunities
• Increase tracking of purchases
– Partnership with the Johns Hopkins Center for a
Livable Future – Maryland Food System Mapping
Project
• Engage other sectors
– Schools, State Agencies, Corrections, Businesses
• Continue to increase local and sustainable foods
• Increase local seafood
• Aggregate cross-sector data
Contact Information
Louise Mitchell, PT
Sustainable Foods Program Manager
410-706-1924 louise.mitchell@som.umaryland.edu
Gina Navarro, CNC, CHC
Program Manager, Chesapeake Food Leadership Council
410-706-2352 gnavarro@som.umaryland.edu
Tarah Ranke, MPH, M(ASCP)
Sustainable Foods Project Coordinator
410-706-6832 tranke@som.umaryland.edu
Maryland Hospitals for a Healthy Environment
www.mdh2e.org
www.healthyfoodinhealthcare.org