Average of 2.5 million meals per year 600,000 patients each year 1,400 physicians 16,500 staff six hospitals 80 outpatient sites Average of 2.5 million meals per year Introductions Ellen - Building a Responsible, Policy driven Food System for our Health Care Environment Meals/year demonstrates the impact of our decisions related to our local, sustainable Food System & our ability to influence both broadline and small distributors for the benefit of other systems (healthcare/schools/government) 80% of every dollar spent within the State, stays in the State – ASK SARAH

Create a Healthy Food Environment, built on Sustainable Partnerships that demonstrates Financial Sustainability and supports a Green Environment Amy – As a healthcare entitiy we must demonstrate what embodies a healthful environtment – food, wellness, PA, etc By making a commitment to our local food system, creating partnerships with champions in the industry and changing our pricing strategies, we have witnessed an increase in consumer sales for healthier food options. UW Health Policy: Nutrition and Sustainability Standards; January 1, 2016 Health Epidemics Overweight/Obesity Diabetes Cardiovascular Disease Sustainability & Preservation Support Local Growers and Producers UW Health Nutrition and Sustainability Standards Policy

Sustainability at UW Health The impact of production, distribution, and overall supply chain has on consumers’ and the environment’s overall health. Our policy goal is to have a minimum of 20% of our food system be environmentally, economically, and socially responsible. Amy – With a connection to Practice Greenhealth and our Sustainability Department we are able to benchmark how we are measuring against other healthcare organizations across the nation. In last year we have surpassed our conservative, yet realistic goal of 20%. As we move forward, our goal is to continue to see the growing season expand to decrease out-of-state purchasing. Also, strong connections with growers/producers for a consistent demand for product year round = sustainable farming.

We are committed to partnering with local growers and producers to source seasonal produce, artisan products and the highest-quality proteins and dairy for UW Health. Ellen – Local Chef Spotlight, FMC, March of Dimes, Just Bakery, Roth Fresh Farms, Cadence, Peacefully Organic, Farmers Market To grow our commitment to a Healthy Hospital and Community, we aim to contribute to our local food system in environmentally, economically and socially responsible ways. Connections outside of UW Health – one of the positives in the first year of implementing a local/sustainable food system are the connections & partnerships we have made with other organizations, growers/producers, CALS,

Ellen – Educate, Collaborate and Network Local Chef, FMC, March of Dimes, Just Bakery, Roth Fresh Farms, Cadence, Peacefully Organic, Farmers Market Economic Impact – Forecasting, Planting, Guaranteed Purchase Behavioral Impact Food as Preventative Medicine

University Hospital retail venues average 180,000 customers per month Salad Bar 46% average increase in volume Coffee Responsibly-sourced Locally roasted and distributed Sustainable Proteins Antibiotic-free Humane handling and sustainable practices Beef sourced from WI Family Farms Menu Engineering/ Whole Animal Utilization Local Produce Multiple partnerships Farmers Market CSA host sites Seasons regulate menu offerings Crop forecasting Alternate means of growing- Aquaponic & Hydroponic Cheese and Dairy 85% of our cheese is sourced from Wisconsin Milk is sourced from MN and WI family farms Ellen – Connect sales volume to cost increase associated with local purchasing: decrease in revenue to change in salad bar, increase in volume balances revenue Decision to eat in Café becomes intuitive with a strong interest in supporting local agriculture

23 Health Care Facilities WI Department of Agriculture, Trade and Consumer Protection Research, Education, Action, and Policy on Food (REAP) FairShare Coalition 5th Season Cooperative UW Center for Integrated Agriculture healthTIDE WI Comprehensive Cancer Control Program Amy – WI Communty of Practice – Healthy Hospital and Farm to Cafe Pioneers in implementing a policy-driven food system. Able to share strategies related to local/sustainable systems with healthcare, schools and government organizations. Web of Influence & Ripple Effect - Recent conversations with San Francisco General Hospital, Marathon County Public Health Dept, conference related to CHNA in Wood County,

Amy – Be consistent and create organizational alignment -in marketing tools, verbage, presentation, media. Incorporate the initiatives and partnerships into a branded concept for the organization.