The amount of food being used for meals in the care sector – hospitals, care homes and home meal services – is huge. The standard way meal provisions in this sector has been organized over the last decades comes with a lot of sustainability issues. Big scale, industrialized production is demanding cheap, non-environmentally friendly methods. Products are sourced from all over the world, selected for their price, ignoring the costs of all the extra transport resulting from this process. Fresh food on the plate has become an exception rather than the rule, with implications for the taste and the well-being of consumers in hospitals, care homes and at home. Food waste within the care industry has grown dramatically.

An Eating City workshop about raising the sustainability of food provision in Hospitals and Care Homes.

Over the past years a counter movement has started towards increasing the share of sustainable food in the care sector. Regional sourcing, reducing food miles, is one of the subjects under attention. Other subjects include limiting food waste in the whole of the food chain, starting with production and ending with consumption and including re-using wastage where possible. At consumption level there is growing attention for the taste of the meals provided; serving more freshly prepared food is one of the ways this is being worked towards.

In this 2-days workshop the key factors for a successful increase of the sustainability level of meal provision in the care field are being exchanged, explored, and evaluated. In the afternoon of the first day the issues mentioned above will be the subject of 4 or 5 short presentations.

On the second day three working groups will focus on the following subjects, that represent the 3 main pillar of reflections of Eating City Platform : Production, Consumption and Human labor.

  • In which ways can the production of meals for hospitals and care homes become fundamentally more sustainable?
  • Which role do sustainable prepared meals – including the increased use of fresh and regionally sourced ingredients – at the level of consumption?
  • What are the implications of a sustainable meal provision for the employability in this sector (does it require extra work force, special skills and knowledge, etc.).

The meeting will be concluded in the afternoon of the second day with an exchange and sharing of the outcomes of the working group discussions.

Thursday, December 6th

13:00 – 13:30 Registration of the participants plus welcome coffee
13:30 – 15:30 Presentation of the Eating City project & Introduction of all workshop participants

15:30 – 15:50 Short tea break

15:50 – 17:50 Presentations of several best practices in Europe
17:50 – 18:50 Presentation and explanation of the 3 work themes

Friday, December 7th

09:00 – 11:00 The participants are divided in three working groups, with the following themes to elaborate on:

  • In which ways can the production of meals for hospitals and care homes become fundamentally more sustainable?
  • Which role do sustainably prepared meals for people in care – including the increased use of fresh and when possible regionally sourced ingredients – play at the level of consumption?
  • What are the implications of a sustainable meal provision for the employability in this sector (does it require extra work force, special skills and knowledge, etc.).

11:00 – 11:15 Coffee break

11:15 – 12:30 Plenary session, sharing the results

13:15 – 14:30 working in groups on prioritised outcomes of morning session
14:30 – 15:30 plenary presentation of the results and prioritised points of action

15:30 – 16:00 summary and conclusions

Hotel location

workshops also take place at this hotel

LLOYD HOTEL
Oostelijke Handelskade 34,
1019 BN Amsterdam
www.lloydhotel.com

Logistics:

From schiphol int airport to Amsterdam Central Train Station see:
http://www.schiphol.nl/Travellers/ToFromSchiphol/PublicTransport/ByTrainDomestic.htm

From Central Train Station by car:
From the back of the central station (facing the water), turn east (to the right). The water is on your left. Follow the road until there are buildings on the left hand side of the road. Continue straight ahead, and turn left at the second light. The road takes a sharp turn to the right, you are now on the Oostelijke Handelskade. If you wish to park in the parking garage, ‘Rietlandpark’, you turn right into the garage after the second building. Prices of parking garage are €3,00 per hour or €25,00 per 24 hours. If not, keep going straight ahead along the Oostelijke Handelskade. The Lloyd Hotel is located 400 meters along on the right hand side.

Public transport from the Central Station
Take tram 26 (heading to IJburg) for a direct connection and get off at stop Rietlandpark.

Download the presentations

« THE EATING CITY PLATFORM: Experiences in public foodservices. A necessary change of paradigm? »
Isabelle Lacourt
Download

‘Youth Food Movement’
Joris Lohman & Dionne van Zijl
Download

‘de mooie maaltijd’
Marco Wisse
Download

‘Sustainable Food Provision Royal Brompton Hospital’
Penny Beauchamp
Download

‘Academic Medical centre’
Mathieu Van der Maat
Download

‘Better food in hospitals! A strategic change-process?’
Peter Friedrich
Download

‘Vroegop-Windig vers!’
Jan Wilhem
2012_12_Amsterdam-Workshop_Jan-Willhem_Vroegop-Windig

‘Multicenter study on nutritional surveillance, screening and early diagnosis of malnutrition in the elderly in nursing homes’
Michela Zanardi
2012_12_Amsterdam-Workshop_Michela-Zanardi_Multicenter-Study-Nutritional-Surveillance

 

Final Report

Download the Report « Food for Care – Care for Food »