HHI Series: The Sustainable Food Purchasing Scorecard: Innovative approach to vendor selection
Recorded On: 11/03/2014
Selecting food service vendors - particularly food suppliers - that align with a hospital’s local and sustainable food service goals is critical to building a successful program. In this session we will introduce you to a sophisticated tool that Kaiser Permanente has developed and used in their recent supplier Request for Proposal process.
The Sustainable Food Purchasing Scorecard has been an instrumental tool in the contracting process for Kaiser Permanente. It provides insight into potential vendors’ corporate and distribution practices, and thus, their commitment to sustainability; detailed lists of the types of sustainable products they offer by product category and how they meet Kaiser Permanente’s Sustainable Food Criteria (which align with the Green Guide for Health Care Food Service Credits); and a commitment from potential vendors to track and report on Kaiser Permanente’s sustainable spend.
Presenters will share how they used the Sustainable Food Purchasing Scorecard to assess potential vendors, the feedback they received from vendors in the process, and the resulting impact on their food programs.
- Participants will be introduced to the Scorecard and accompanying tools and resources.
- Participants will hear a case study of usage of the tool including the results of that usage.
- Participants will develop an understanding of process for using this tool to support sustainable food program objectives.
Kathleen Reed, Sustainable Food Program Manager and National Farmers Market Coordinator, National Nutrition Services - Procurement & Supply, Kaiser Permanente
As Kaiser Permanente’s (KP) Sustainable Food Program Manager since 2008, Kathleen Reed designs and implements systems to manage and expand KP's national food programs, including sustainable food sourcing initiatives, farmers markets, the Healthy Picks Program, and KP’s food-related environmental initiatives. She leads KP’s effort to increase the organization’s purchasing of sustainable food, which now includes beef and chicken from animals raised without antibiotics or added hormones. Kathleen also serves as KP's National Farmers Market Coordinator, supporting the success of more than 50 farmers markets and farm stands at KP facilities in four states. An avid organic gardener, farmers market enthusiast and cook, Kathleen has an extensive background in sustainable agriculture and food systems, and holds two Master of Science degrees from the University of California, Davis in International Agricultural Development and in Soils and Biogeochemistry.
Emma Sirois, Co-Coordinator, HCWH, Healthy Food in Health Care Program
Emma Sirois directs the Healthy Food Program at Oregon Physicians for Social Responsibility as well as Co-Leads the Healthy Food in Health Care Program at Health Care Without Harm (HCWH). In these capacities Emma works with health care institutions and health care professionals in Oregon and nationwide to promote sustainable food systems by leveraging the purchasing power and health authority of the health care sector. She began working with HCWH in 2007 advocating for hospital sustainability programs that address waste, chemical management, environmentally preferred purchasing, green building and finally food. Today her work with hospitals focuses on food and food systems, developing and delivering educational and networking opportunities and direct technical assistance through the Oregon Healthy Food in Health Care Project. Previously Emma worked in Arizona, building accessible and sustainable food resources and regional food systems through direct marketing opportunities for local farmers, urban agriculture projects, food and nutrition education, advocacy and public policy work, with the University of Arizona Cooperative Extension, the Arizona Community Action Association and the not-for-profit Community Food Connections. Emma holds a master’s degree in Urban and Environmental Planning from Arizona State University.
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