1. 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

2. 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

3. 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.

4. 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,

5. 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

6. 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

7. 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,

8. 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.