Food For Thought

There's no denying that all things "Green" are red hot these days. The tide of sustainability is crashing up against numerous industries; are you ready to swim?  The term "sustainability" applies to a product or process that is produced or conducted in a manner that doesn't result in its depletion. This can refer to systems in which food is produced and distributed that keep the soil healthy or reduces the amount of miles a food travels to get to the consumer. Sustainability promotes practices such as greater use of organic techniques and use of local foods. Ultimately this can lead to higher quality, tastier and more nutritious foods. Shockingly, according to one estimate, only 3% of food in the United States today is grown sustainably.  

May help reduce food costs: High plate waste, food complaints and high rates of weight loss can be signs of food budget problems.  The facility is wasting money not only on uneaten food, but also on replacement meals and supplements.

Marketing opportunities for the facility: Converting to "Green" or "Sustainable" systems can provide good PR for our facilities.

Perhaps the trickiest hurdle in establishing a sustainable food system in a skilled nursing facility lies in the regulations surrounding food procurement. Recall that F371 states that food used in facilities must be procured "from sources approved or considered satisfactory by Federal, State or local authorities." Refer to HMC Policies and Procedures #350 for updated 2009 surveyor guidance on food brought into facility by visitors, relating to F242 (Self Determination). This updated guidance protects the resident's right to choose to accept food from visitors, family, friends or other guests. Review page 108 item 4 "Garden produce may be accepted by the Dietary department if the product is in good condition, wholesome and free from recent use of insecticides." CAFF   in particular has advisors available to help navigate these hurdles to get the certification needed to keep in compliance.