Presented by

Ann Marie Crosse

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

The big pictureGoverna

nce of

food &

health

Natural

resources

Global

warming

GrowingConsum

erawarene

ss

Chronicdiseases

geopolitics

Food crisis

equity

Globalisation

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Context: Food system

SOCIETY &

CULTURE

NATURAL

RESOURCE

S

Economic & political

SYSTEMSHealthy Food

Positive Social Benefits

Low Environmental Impact

Governance

Production

Distribution

Consumption

Recycling

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

ireland

HEALTHY IRELANDA framework to improve health and wellbeing 2013-2025

HEALTHY IRELAND

GOAL

ONEIncrease the

proportion of

people who are

healthy at all

stages of life

GOAL

TWOReduce health

inequalities

GOAL

THREEProtect the public

from threats to

health and

wellbeing

GOAL FOURCreate an environment

where every individual

and sector of society

can play their part in

achieving a healthy

Ireland

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Food as key determinant of health

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Income

Water & Sanitatio

n

Social Capital/networks

Occupation

Education Levels

Attained

Ethnicity

Crime, Security & Personal Safety

Social Class

Chronic Health

ProblemsHealth

Systems

Social Support & Neighbourhood

Health Related

BehavioursSocial

CohesionHome

Food Production & Availability

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

sustainable food is about...Promoting good

health Having access to healthy food & health related information

Engaging with local

communitiesBoosting the local economy by buying

local where possible

Eating food in seasonSustainable farming, involving high

environmental standards & reduced

energy consumptionReducing

pollution

Reducing food miles

& CHG’sLowering

pesticides

Higher vitamin,

mineral & essential

fatty acidFair trade & ethical employment in

ireland & overseas

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Equitable food

systemHealthier food

systemSustainable food

system

challenges

HSE COMMITMENT TO SUSTAINABLE DEVELOPMENT

The long term goal is to create a more sustainable, low carbon & efficient health service and thus achieve health gains for the population as a whole

“

”A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Tony O'Brien DGHSE 2014

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Co-benefits

Links between health & sustainable development

socia

l

environment

economic

€wellbeing

Health care

Common good

community

Systems

Approach

Procurement

Estates

Catering

DieticsNursing

PatientsStaff

Public

Catering& estates

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

From silo to systems

Its all about the patients

Let food be your

medicine, and medicinebe your food

”

Hippocrates

Good governance

Health is everyone’sbusiness

Threequestions

How can joint policy be developed?

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Good governance

Which strategies can give a high

level of commitment?

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Good governance

conceptual thinking & common language

can move shared agenda forward?

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

procurement

Key stepsPlanning & development

Sustainable procurement policy

Management framework & action plan

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

procurement

Education & trainingProvide legal, environmental & financial

information, case studies & toolkits

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

procurement

Supplier engagement & commissioningEngage early & advise on sustainability criteria.

Benchmark & review

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Production & distrubution

Key steps

Offer healthy & sustainable food

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

TrainingMaximise health &

sustainability benefits

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Production & distrubution

EngaGement & educationPromote a positive dialogue about nutrition

with patients, staff & visitors

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Production & distrubution

Food waste

ThreeSTEPS

Planning & developmentFood waste policy &

management framework

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Training & education

Engage & inform on food waste

reduction & re-use

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Food waste

Monitor quality & amount of food wasteCompare food provision &

food waste. Monitor waste benchmarks

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

Food waste

A More Sustainable

Approach to Hospital Food Presented by

Ann Marie Crosse

recap

The way forward