1. Local Food in the Public Sector: Perspectives for Healthcare

2. Background St. Joseph’s Healthcare Systems-Group Purchasing Organization and St. Joseph’s Health Centre Guelph received funding from the BPSIF to increase the procurement of local food in Ontario healthcare facilities. Conducting food origin audits to establish baselines. Increase collaboration among food system stakeholders. Education and outreach.

3. Goal

4. Objectives 1. Develop our understanding of the food system and the advantages of local food. 2. Foster collaboration between stakeholders from all parts of the value chain. 3. Identify strategies to increase the presence of local food in the health care system. 4. Consider measurable and achievable targets to increase local food in the system.

5. Agenda 8:30 amRegistration & Refreshments 9:00 amWelcome and Opening Remarks 9:10 amWhy Local Food? Perspectives on the value of strong regional food systems Presentation of “Local Food for Healthcare” results 10:20 am 10:35 am Coffee Break & Networking Assessing Sector-Specific Issues Participant discussions about sector specific implications and opportunities to procuring local food. 11:40 am Lunch & Networking A local food lunch prepared by the Chefs at the Royal Botanical Gardens Developing the Common Ground Facilitated, cross-sector group discussions about new collaborations and synergies. Food categories of focus will be: Dairy, Eggs, Meat and Poultry, and Produce/Refrigerated Items. 12:45 pm 1:50 pmSemi-Moderated Group Discussion Discussion about realistic short-term goals, and what forms of assistance are needed to increase the procurement of local food in the public sector. 2:30 pm 2:40 pm Next Steps and Workshop Evaluation Closing Statements

6. What is Local Food? Local food is that which is grown, raised, processed and consumed in Ontario. Various sub-definitions by product category www.foodland.gov.on.ca/english/industry/ind- definitions.html

7. Why Local Food? Environmental Impacts Economic Impacts Social Impacts

8. Why Health Care? Community Health and Sustainability Leadership and Role Modeling Support Buying Power

9. Increasing Demand Demand for Local Foods is increasing Both from consumers and institutions Industry is responding

10. Current Food System in Health Care

11. Health Care Food Systems Hospitals: mostly retherm cooking Long Term Care: mostly conventional cooking

12. Health Care’s Food-Print

13. Dairy Products

14. Poultry

15. = ~268,000,000 fruits and vegetables. = ~200,000,000 cups of cereal. = ~29,000,000 Liters of milk. = ~38,000,000 steaks or 230,000,000 eggs.

16. Implications Solutions in health care require collaborative problem solving throughout the value chain Opportunity exists to drastically increase the investment in Ontario’s agricultural sector. With buying power in health care, even small changes can have profound impacts.