Healthy Food in Health Care Roundtable

Roundtable Purpose: Create space for healthcare professionals to come together to share results and experiences, build collaboration and learn about new issues and resouces pertaining to sustainability in food service.

To find out more about the Roundtable and receive notice about upcoming meetings, please contact Gretchen Miller, Oregon Healthy Food in Health Care Project Coordinator

Upcoming Roundtables & Events

 Information coming soon!

Past Roundtables

9/20/11 Oregon Hospital Green Chef Challenge - An Oregon Healthy Food in Health Care Event
At Oregon Health & Science Unviersity, Portland, Oregon
Presented by: Oregon Physicians for Social Responsiblity
Sponsored By: Food Services of America, Truitt Bros., US Food Service, Charlie's Produce, and Pacific Seafood
With Support from: Multnomah County Communities Putting Prevention to Work Project, Health Care Without Harm, Food Alliance, and Oregon Tilth

Event Materials: 

• Oregon Hospital Green Chef Challenge Program
• Oregon Hospital Green Chef Challenge Welcome
• Farm to Hospital - Managing a Hospital Farmers Market 

  For more information on the Oregon Hospital Green Chef Challenge visit the event website at: www.hospitalgreenchef.com

9/24/10 HFHC Roundtable - Balanced Menus: A Recipe for Serving Healthy Sustainable Food, Mitigating Climate Change and Reducing Cost
At Providence Willamette Falls Community Center, Oregon City, OR
Presented by: Oregon Physicians for Social Responsiblity
With Support from: Multnomah County Communities Putting Prevention to Work Project, Health Care Without Harm, Food Alliance, Oregon PSR Campagin for Safe Food and Oregon Tilth

• Meeting Agenda: HFHC 9/24/10 Roundtable Agenda

• Meeting Presentations:
• Communication and Collaboration Opportunities: Listserv, Newsletter, and Workgroup
• Balanced Menus - Serve Healthy Food. Mitigate Climate Change. Reduce Cost
• Balanced Menus - A Case Study - Santa Rosa Memorial Hospital 
•  Hospital Project Updates - rBGH-Free Cheese

• Meeting Notes: HFHC 9/24/10 Roundtable Notes

• Meeting Materials:
• Balanced Menus
• Food and Climate Relationship Brochure
• Balanced Menus Brochure
• The Food & Climate Connection
• Oregon Balanced Menus Recipe Book 
•  Farm to School
• July 2010 Pick of the Month
• August 2010 Pick of the Month
• September 2010 Pick of the Month
• October 2010 Pick of the Month
• Other Resouces
• HFHC Workgroup Flyer
• rBGH-Free Cheese Guide
• Roundtable Resource Sheet
• FoodHub 2.0 - Updated Version of Local Buying Resource

9/23/09 HFHC Roundtable - Building a Sustainable Foodservice, Setting Goals & Measuring Results with the Green Guide for Health Care

At Kaiser Permanente Town Hall, Portland, OR

Presented by: Health Care Without Harm
With Support from: Kaiser Permanente Northwest, Health Care Without Harm, Food Alliance, Oregon Physicians for Social Responsibility, and Oregon Tilth 

• Meeting Agenda: HFHC 9/23/09 Roundtable Agenda 

• Meeting Presentations:
• Kaiser Farmers' Market Presentation 
• Building a Sustainable Food Service - Setting Goals and Measuring Results using the Green Guide for Health Care's Food Service Credits
• Green Guide for Health Care Presentation
• OHSU Implementation Example
• rBGH-Free Dairy

• Meeting Notes: HFHC 9/23/09 Roundtable Notes

• Meeting Materials:
• Green Guide for Health Care Food Service Credits
• Green Guide for Health Care Checklist
• Sustainable Food Policy Guide