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HFHC April-June 2014 Newsletter

Oregon Healthy Food in Health Care
April/May/June 2014 Newsletter 

HFHC Updates

Kaiser Permanente Supports Health, Environment with New Plant Based Bowl Series

Many Oregon hospitals are national models for the food they serve their patients and visitors. From meat produced without added antibiotics and hormones to local, organic produce to healthier beverage options, hospitals in our state are working hard to promote the health of individuals and the environment through their kitchens. In recent years there has been an uptick in the quality and diversity of food coming out of hospitals, with fresh seasonal produce, wholegrain options, and dairy without added hormones becoming mainstays on their menus.  This is true for Oregon hospitals especially and innovative menu offerings coming out of our region's hospitals continue to grow. Kaiser Permanente Sunnyside is pushing that envelop even further with its new entrée bowls available in their cafeteria.  

 Wanting to offer more healthful, plant-based options Kaiser Permanente started exploring ideas and taste testing at some of Portland's revered meat-free restaurants. Ideas in hand, Executive Chef Greg Gates and Chef Todd Prince started experimenting with new ingredients, flavor combos, and sauces that would appeal to a varied audience. They came up with the “One Bowl to Rule Them All Series,” eight plant-based bowls, with high nutritional standards that are available once a week in their cafeteria's hot bar line.

The bowls are an international taste experience ranging from the Asian inspired Dragon Bowl to the plantain packed Cuban Bowl. One thing that is similar across all bowls is the concept of “everything from scratch.” That holds true for all parts of the meal from the onsite fermented kimchi in the Dragon Bowl to the two custom sauces available for each entrée.

And the bowls are a huge success. Todd Prince notes that in the 15 years that he has worked at the Kaiser Sunnyside kitchen, he is seeing long time staff that has never eaten in the cafeteria come in to order a bowl. A large part of this success is due to Molly Jennings, Clinical Dietitian and Regional Healthy Picks Specialist, and the marketing efforts she puts behind the bowl series. With weekly email reminders and colorful cafeteria chalkboard displays, staff and visitors are drawn into the café and once they try the bowl, keep coming back for more. Rounding out the team effort is Michael Starrett, Food & Nutrition Services Supervisor and purchaser. With his help, the Food & Nutrition Services team is able to acquire ingredients not commonly found in a hospital kitchen at a price point that makes the bowls a viable option to both sell and purchase.

All in all Kaiser Sunnyside is having tremendous success with their plant-based efforts. And that homemade kimchi? Twenty-five pounds of cabbage was used to make the first recipe and the whole batch sold out in one day.

To learn more about plant-based menu options, meat produced without antibiotics, and local and organic produce in hospital cafeterias, contact Gretchen Miller.

*All photo credit to Molly Jennings, Kaiser Permanente Sunnyside


Tools and Resources

The importance of reduced meat and dairy consumption for meeting stringent climate change targets. New research indicating that in addition to advanced technological mitigations, reduced meat and dairy consumption is needed to reach current climate change targets.


Articles

UW Medical Center opts out of antibiotic pork, poultry. UW Medical Center has joined a list of U.S. early-adopter hospitals committing to serve only antibiotic-free pork and poultry. The decision comes in response to the rising global incidence of antibiotic-resistant bacteria, which increasingly thwart doctors’ attempts to rid patients of infection.

Hospitals revamping their menus. From organic lettuce to hormone-free milk, healthier food just costs more. But meal managers at local hospitals said they’re finding ways to improve the quality of their menus without plowing their budgets under.

As dairy farms grow bigger, new concerns about pollution. Dairy operations in the U.S. are consolidating, with ever-larger numbers of cows concentrated on single farms. In states like Wisconsin, opposition to some large operations is growing after manure spills and improper handling of waste have contaminated waterways and aquifers.

Wal-Mart plans to bring its compete-on-price approach to organic food. Wal-Mart has managed to out-muscle competitors in the grocery business by using its mammoth size to promise low prices. Now the retailer plans to use the same strategy to upend the market for organic foods.

Is your milk full of girly hormones? By milking pregnant cows, dairies produce a product with elevated estrogen levels - which may be detrimental to your health.

Antibiotic resistance now 'global threat,' WHO warns. Resistance to antibiotics poses a "major global threat" to public health, says a new report by the World Health Organization. It analysed data from 114 countries and said resistance was happening now "in every region of the world."


Upcoming Events

June:
10th - Friends of Family Farmers InFARMation – 5:30PM-8:30PM (Portland, Oregon – Holocene, 1001 SE Morrison)
24th - –
Health Care Without Harm’s Protecting Antibiotics webinar series  - Purchasing: Success Stories and Strategies for Hospital Food Service – 11:00AM-12:30 PM (virtual)

July:
8th - Friends of Family Farmers InFARMation
– 5:30PM-8:30PM (Portland, Oregon – Holocene, 1001 SE Morrison)
17thInstitutional Food Buyers Alliance Meeting – 9:30-11:30AM (Portland, Oregon – Food Innovation Center, 1207 NW Naito Pkwy.)