1. Building Local Markets: The Role of Anchor Institutions Thursday, November 20, 2014 15 th 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

2. www.mdh2e.org Environmental Sustainability in Health Care

3. Education & Share Best Practices Technical Assistance Networking Opportunities Leadership Councils Campaigns & Recognition Collaborative Initiatives Strategic Planning www.mdh2e.org Maryland Hospitals for a Healthy Environment (MD H2E)

4. Over 75% of MD Hospitals have Green Teams Freedom to be Green

5. www.practicegreenhealth.orgwww.healthierhospitals.org International & National Partners www.noharm.org

6. 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

7. Defining Healthy Food Nutritious, Whole Foods Environmentally Sound Economically Viable Socially Responsible www.healthyfoodinhealthcare.org

8. Healthy Beverage Program Balanced Menus Healthy Food Pledge Clinical Education & Advocacy Program National Campaign Local Sustainable Food Purchasing Sample of National Initiatives – Healthy Food in Health Care

9. Leading Hospitals in Maryland Meritus Medical Center Johns Hopkins Hospital Carroll Hospital Center Union Hospital of Cecil County University of Maryland Medical Center UM Shore Medical Center at Chestertown MedStar Good Samaritan Hospital Anne Arundel Medical Center

10. Chesapeake Food Leadership Council Launched in 2009 Institutions Program Manager Gina Navarro gnavarro@som.umaryland.edugnavarro@som.umaryland.edu Universities Hotels State Agencies Correctional Facilities Hospitals Nursing Homes Schools Businesses

11. 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.

12. National Procurement Work Group Hospitals Universities Schools 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

13. 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 http://democracycollaborative.org The Anchor Dashboard: http://community-wealth.org/indicatorshttp://community-wealth.org/indicators

14. 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"

15. 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

16. 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

17. July 19 – 27, 2014 Support Local Farmers ~ Reduce Food Miles ~ Serve Healthier Foods The Buy Local Challenge 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 www.buy-local-challenge.com

18. Year # of Hospitals Dollars Spent # Employees Serving Local Food in 1 week Pledging to Eat Local 2008 9 --- --- 2009 27 > $5,400 < 900 2010 38 > $15,000 800 2011 40 $29,843 827 2012 53 $61,281 1402 2012 21 nationally $22,430 --- 2013 56 $53,500 1300 2014 59 --- --- Maryland Buy Local Challenge - Last Full Week in July Each Year

19. 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

20. 15 MD Hospitals Participating in Food Day 1. Calvert Memorial Hospital 2. Carroll Hospital Center 3. LifeBridge Health - Levindale Hebrew Geriatric Center & Hospital 4.LifeBridge Health – Northwest Hospital 5.LifeBridge Health – Sinai Hospital of Baltimore 6.MedStar Franklin Square Hospital Center 7.MedStar Good Samaritan Hospital 8.MedStar Harbor Hospital 9.MedStar Montgomery Medical Center 10.MedStar Union Memorial Hospital 11.Mercy Medical Center 12.Meritus Medical Center 13.St. Agnes Hospital 14.Union Hospital of Cecil County 15.University of Maryland Medical Center

21. 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

22. Contact Information Louise Mitchell, PT Sustainable Foods Program Manager 410-706-1924 louise.mitchell@som.umaryland.edulouise.mitchell@som.umaryland.edu Gina Navarro, CNC, CHC Program Manager, Chesapeake Food Leadership Council 410-706-2352 gnavarro@som.umaryland.edugnavarro@som.umaryland.edu Tarah Ranke, MPH, M(ASCP) Sustainable Foods Project Coordinator 410-706-6832 tranke@som.umaryland.edutranke@som.umaryland.edu Maryland Hospitals for a Healthy Environment www.mdh2e.org www.healthyfoodinhealthcare.org