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The Healthy Food in Health Care Program is part of a broader, national campaign through Health Care Without Harm. It works to expand the network of interested hospitals transitioning their current food procurement practices toward purchasing more sustainably-produced food for their patients and staff while also making the critical link between how food is grown and distributed and public and environmental health.
Click here to read how a health care facility can get started, or follow in the footsteps of more than forty successful Michigan facilities who began by signing the Healthy Food in Health Care Pledge! These facilities stay informed about national healthy food in health care trends and state-wide initiatives, conferences and trainings by subscribing to the program's Healthy Food in Health Care e-Newsletter.
- Offers introductory assistance - Our program staff offers an introduction to healthy, sustainable food systems for health care facilities; furthermore, we offer assistance in setting up a coordinated internal team to create priorities and plans while also connecting to tools, resources and other successful models across the country. Contact Nicki for more information.
- Offers guidance on procuring local and sustainable foods - Our program staff is able to discuss current practices by broadline and regional food vendors used by health care facilities related to labeling (symbol or other identifer in print or online ordering systems) and supply of local and sustainable foods. Additionally, there are many advocacy efforts happening across the country and our program staff can connect your institution to the other aggregated purchasing partnerships based on your vendor. Contact Hillary for more information.
- Educates and activates health professionals - Our program connects clinical and public health champions to scientific information while also providing opportunities to engage in the public policy arena. Applications accepted in January 2014 for Ecology Center's 12-month Health Leaders Training.
- Promotes & disseminates educational opportunities, tools, resources and campaigns - Our program partners with national and Michigan campaigns to support healthcare facilities in engagement and implementation. Through these efforts, there are many educational opportunities, tools and resources to leverage. >> Read More Here.
- Advances special projects and promising approaches - Our program staff collaborate with strategic partners to share success stories, best practices and even promising approaches related to healthy, local and sustainable foods system initiatives. Current project topics include food prescriptions, maternal and infant health, first foods and breastfeeding. >> Read More Here.
Meet Our Staff
Hillary M. Bisnett, Healthy Food in Health Care Program Director, joined the Ecology Center staff in April 2009 to leverage the health care sector’s institutional purchasing power to support the development of a sustainable food system. She holds a bachelor’s degree in Sustainable Business from Aquinas College and her passion for local, sustainable food comes from growing up on a family farm in southwest Michigan. Before coming to the Ecology Center, Hillary worked as a consultant at Metro Health Hospital in Grand Rapids. She coordinated the hospital’s farmers market, Healthy Food in Health Care Pledge efforts and monitored the nearly 1-acre green roof and natural landscaping surrounding the campus. Most recently, she completed her culinary arts degree from Washtenaw Community College.
Contact:Hillary M. BisnettHealthy Food in Health Care Program Director
339 E. Liberty, Ste 300, Ann Arbor, MI 48105 firstname.lastname@example.org (734) 369 – 9282
Kathryn L. Savoie, Ph.D., Detroit Community Health Director, joined the Ecology Center in April 2012 to expand programming in Detroit under the Healthy Food, Healthier Future Project. Kathryn is a veteran community organizer and has led of a number of major health, human rights and environmental justice campaigns in the Detroit area over the past 20 years. She earned a master’s degree and a Ph.D. in biology from the University of Michigan, after receiving her bachelor’s degree at Virginia Tech. She is active in the community gardening movement in Detroit, and is an authorized presenter of the Climate Reality Project, trained directly by former vice president Al Gore.
Contact:Kathryn L. Savoie, Ph.D. Detroit Community Health Director 4750 Woodward, Suite 307, Detroit, MI email@example.com(313) 733 - 0039
Nicki Milgrom, MPH, Healthy Food in Health Care Organizer, joined the Ecology Center staff in September 2013 to support Michigan Pledge signing hospitals while also educating and activating health professionals. She earned her Masters in Public Health from the University of Michigan and holds a bachelors degree in anthropology and global health from Emory University. Prior to the Ecology Center, Nicki helped coordinate Washtenaw County Public Health’s innovative fruit and vegetable prescription program – Prescription For Health. Her interest in sustainable food systems was first sown while working on the student committee to develop Emory University’s cutting edge commitment to source 75% local or sustainably grown food in its hospitals and cafeterias by 2015. Her interest grew while living and working with small-scale subsistence farmers in rural Uganda, where she pioneered and lead a community development program focused on sustainable agriculture, food security, health and nutrition.
Contact:Nicki Milgrom, MPHHealthy Food in Health Care Organizer
339 E. Liberty, Ste 300, Ann Arbor, MI firstname.lastname@example.org(734) 369 - 9279
Alyson Oslin, MPH, RD, Healthy Food Project Coordinator, joined the Ecology Center in August 2013 to support a new local food purchasing initiative related to the Michigan Good Food Charter goal for institutions, in partnership with Michigan State University’s Center for Regional Food Systems. She is a registered dietitian and earned her Master of Public Health degree in Human Nutrition and Dietetics from the University of Michigan. She became interested in the local food movement during graduate school when she spent time researching nutrition environments and access to healthy food. Alyson also holds a bachelor's degree in Computer Information Systems, has experience working as a web developer and previously worked on political campaigns in Michigan.
Contact:Alyson Oslin, MPH, RDHealthy Food Project Coordinator
339 E. Liberty, Ste 300, Ann Arbor, MI email@example.com(734) 369 - 9273