Food Med 2009

FoodMed, the nation's  premier conference on sustainable food in health
care, will be held this year on June 30-July 1 at the MGM Grand Hotel in
Detroit, MI. 

The transformation of hospital food service from tasteless, calorie laden
and overcooked to fresh, flavorful and healthy is among the largest trends
taking over the nation.  Hospitals and health facilities are improving their
food service, from closing down chain fast-food franchises to providing
space for farmer's markets, purchasing organic food  and building a
supporting community food systems.  More than 240 major US hospitals have
signed Healthy Food in Healthcare Pledge, developed by Health Care Without
Harm, one of the sponsors of FoodMed.

"As places of healing, hospitals have a natural incentive to provide food
that's healthy for people and the environment in which we live," said Jamie
Harvie, co-director of Health Care Without Harm's Sustainable Food Work
Group.  "By understanding the link between food production and food related
disease, health care practitioners can begin to educate their patients,
model appropriate food purchasing and help transition the way in which our
food is grown and distributed to one that is protective of human health and
the environment.

Keynote Speakers include Preston Maring, MD, of Kaiser Permanente, and
Tyrone Hayes, PhD, of the University of California-Berkeley.

A Michigan native, Dr. Preston Maring is the Associate Physician-in-Chief at
the Kaiser Permanente Medical Center in Oakland, Kaiser Permanente's first
hospital location.  He is responsible for tertiary care services planning
and development for Oakland's 200,000 health plan members as well as members
from around the Northern California region.  Preston is an enthusiastic cook
who was supported by the Kaiser Permanente leadership at the Oakland Medical
Center to start a farmers' market for the benefit of staff, members,
visitors, the community around the medical center and the farmers. The
success of this first market has inspired Kaiser Permanente employees at
multiple facilities in 6 states and the District of Columbia to create their
own markets.

Tyrone Hayes, PhD., Professor of Developmental Endocrinology at the
University of California, Berkeley , is renowned for his groundbreaking work
on the herbicide atrazine's effects on frogs and the implications for human
health.  He is a leading expert on endocrine research.  Hayes is a scientist
of international renown, known for both his acclaimed research and his
dynamic, engaging style. He has been featured on Minnesota Public Radio, in
National Geographic, Discover, and Harper's magazines.

Plow to Plate Youth Chef Advocates, a team of middle and high school
students from Northwest Connecticut dedicated to learning about, creating
and advocating for sustainable food systems will provide a heart warming,
educational cooking demonstration. The group has been involved with an
in-depth program food learning experience sponsored by New Milford Hospital
, CT for the past year: visiting farmers, livestock growers and fishermen to
learn how "real food" is produced; developing menus based upon seasonal crop
availability, learning and now sharing advanced culinary skills.

This conference is designed to help participants incorporate sustainable and
nutritious food purchasing at their health care facilities, and learn cost
effective strategies that emphasize health concerns that meet the unique
needs of healthcare and facilitate the development of healthy communities.

Presentations will be geared towards healthcare providers, dieticians, food
service directors and food procurement and distribution professionals.
Dieticians and CDM, CFPP Professionals can receive up to 12 hours of CEU for
attendance at the FoodMed conference.

 For more information, questions, or comments about FoodMed 2009, see
www.foodmed.org.

FoodMed 2009 is sponsored by Health Care Without Harm, the C. S. Mott Chair
in Sustainable Agriculture at Michigan State University, Ecology Center,
Michigan Health and Hospital Association, Morrison, Novation, Premier, and
Sodexo.

HCWH is an international coalition of more than 430 organizations in 52
countries, working to transform the health care industry worldwide, without
compromising patient safety or care, so that it is ecologically sustainable
and no longer a source of harm to public health and the environment. For
more information on HCWH, see www.noharm.org.

HCWH has an ambitious healthy food agenda, which includes buying fresh food
locally and/or buying certified organic food; avoiding food raised with
growth hormones and antibiotics; encouraging group purchasing organizations
(GPOs) to support healthy food in healthcare; supporting local farmers and
farming organizations; introducing farmers markets and on-site food box
programs; reducing food waste; and establishing an overarching food policy
at each health facility.  More than 200 hospitals have signed the HCWH
"Healthy Food in Healthcare Pledge."  Signers pledge to work toward
developing sustainable food systems in their facilities.  To learn more
about HCWH's work on food and other issues related to health care
www.healthyfoodinhealthcare.org.