April 25, 2013
Marketing and Communications
Executive Chef Honored for Efforts to Support Vermont Producers
(Burlington, VT) Fletcher Allen Health Care’s food service program has won two awards from Health Care Without Harm, an international coalition of more than 520 organizations working to increase “green” practices in the health care industry. Fletcher Allen won first place in the sustainable food procurement category, and its executive chef Richard Jarmusz was honored with the Exemplary Food Service Professional award.
The “Sustainable Food Procurement Award” recognizes accomplishments in promoting health through food purchasing decisions. Fletcher Allen rated highly in buying and serving large quantities of a wide range of healthy, locally produced products. Highlights include:
More than $1.5 million (37%) of the of the total annual budget is spent on food produced in Vermont
A variety of products, including cheese yogurt, vegetables, apples, cider and turkey, are purchased directly from local producers
Nearly 50% of meat and poultry comes from animals that have been raised without the use of non-therapeutic antibiotics
“By instituting sustainable food procurement programs that support local producers and show preference for foods produced in ways that protect the environment and the health of individuals and communities, Fletcher Allen is showing a commitment to health that goes far beyond the hospital walls,” said Gary Cohen, president and founder, Health Care Without Harm.
Fletcher Allen executive chef Richard Jarmusz was named an Exemplary Food Service Professional based on his work to:
Support healthy, sustainable food initiatives
Create comprehensive food environments for staff, patients and visitors
Participate in advocacy efforts to promote or protect healthy regional or national food policy
“Our industrialized food system creates waste and pollution that is detrimental to environmental health, and in many cases, food that is unhealthy for us” said Mr. Cohen. “Richard Jarmusz has made exceptional efforts to develop programs and educational efforts to ensure that we are aware of these issues, and can make healthier decisions about what we purchase and consume.”
“We’re honored to receive these awards from Health Care Without Harm, which along with other great partners in Vermont and beyond has helped us create a model food service program that supports our missions to provide the highest quality of care and to be responsible stewards of the environment,” said John Brumsted, M.D. president and chief executive officer of Fletcher Allen Health Care.
The awards are being presented at the CleanMed 2013 conference this week in Boston, Massachusetts.
Here are links to a video (Sustainable Food at Fletcher Allen), blog (Why Sustainable Food Matters) and audio interview (Diane Imrie on Antibiotics in Meat) on the sustainable food program at Fletcher Allen.
About Fletcher Allen
Fletcher Allen Health Care, together with our partners at the University of Vermont College of Medicine and the College of Nursing and Health Sciences, is Vermont’s academic medical center. Fletcher Allen, along with Central Vermont Medical Center, CVPH Medical Center and Elizabethtown Community Hospital, are members of Fletcher Allen Partners, established to develop a more coordinated system of care throughout the region. Fletcher Allen’s mission is to improve the health of the people in the communities it serves by integrating patient care, education and research in a caring environment. Fletcher Allen also serves as a regional referral center -- providing advanced care to approximately one million people in Vermont and northern New York -- and as a community hospital for approximately 150,000 residents in Chittenden and Grand Isle counties. For more information about Fletcher Allen, find us online at http://www.fletcherallen.org or on our Facebook, Twitter, YouTube, and blog sites at www.fletcherallen.org/socialmedia.
About Health Care Without Harm
Health Care Without Harm is an international coalition of more than 520 organizations in 53 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’s Healthy Food in Health Care (HFHC) Program works with hospitals across the country to help improve the sustainability of their food services. To learn more about HCWH’s Healthy Food in Health Care Program visit www.healthyfoodinhealthcare.org.