Sustainable Food Programs—

Hospital’s Plow To Plate, Food Pledge,

Farmers’ Market Promoting Agriculture

NEW MILFORD — “Eat food, not too much, mostly plants,” author and journalist Michael Pollan tells us in his recent New York Times best seller, In Defense of Food.

In Litchfield County, the statement and its powerful wisdom have special meaning: Plow to Plate, a regional, grassroots initiative supported by New Milford Hospital, is bringing this message to communities in northwestern Connecticut through a variety of programs that support the use of local food sources for healthful eating and healthier living. There is a special poignancy that the author, a former Litchfield County resident, gave permission for his words to be the first thing seen when entering the organization’s website, www.plowtoplate.org.

Plow to Plate promotes “the joy, health and economic well-being that comes from a community united in support of local farmers, who give us real food, harvested and shared with friends and families,” according to the mission statement drafted by coalition members. With more than a year of community outreach and education under its belt, Plow to Plate continues to gain momentum in 2008 with a host of events and activities designed to engage the towns in the surrounding hospital area in healthy nutrition, disease prevention, and supporting farms.

The Plow to Plate effort has also secured national attention among advocates and environmental organizations that are working to “green” hospitals, and showcase products and practices that are both environmentally preferable and occupationally safe.

Hospital

Food Pledge

Believing strongly in the importance of disease prevention and the importance of a healthful diet of local foods, New Milford Hospital is setting an important example by committing to change its own food service, and aligning itself with a leading advocacy organization, Health Care Without Harm, which has developed the Healthy Food in Health Care Pledge.

Signed by only 119 US hospitals to date, this framework outlines steps to be taken in the health care industry to improve the health of patients, communities, and the environment. New Milford Hospital President and CEO Joseph P. Frolkis, MD, PhD, signed this pledge in March 2008 supported by the coalition to document the hospital’s commitment to healthy food in health care that will, among other practices:

*Increase offerings of fruit and vegetables, nutritionally dense, and minimally processed foods

*Implement a program to identify and adopt sustainable food procurement, such as organic and/or local fresh produce in the cafeteria

*Work with local farmers, community-based organizations, and food suppliers to increase the availability of fresh, locally-produced food

*Encourage vendors to supply the hospital with food that is produced in systems that eliminate the use of toxic pesticides, hormones and nontherapeutic antibiotics, support farm and farm workers’ health and welfare, and use ecologically protective and restorative agriculture.

Clean Med Conference

Marydale DeBor, vice president for external affairs at New Milford Hospital, joined experts from around the world on May 20–22 at the Pittsburgh-based CleanMed 2008. Ms DeBor was among several hundred physicians, university researchers, nursing and other clinical leaders, environmental health and safety experts, health care executives, health care architects and engineers, to present “Innovations in Sustainable Healthcare Food Service” at this global conference on environmentally sustainable health care.

The event is co-sponsored by Health Care Without Harm, Practice Greenhealth, and the Centers for Disease Control and Prevention, as well as many other health care groups. Ms DeBor discussed the hospital’s efforts to promote a sustainable food system for itself and the communities it serves.

Youth In The Kitchen

Closer to home, the New Milford Youth Agency and Plow to Plate’s Coordinating Chef Anne Gallagher and Medical Advisor Diane D’Isidori, MD, are teaching young people about the connection between local foods and health through a special program that takes these middle and high school students on field trips to harvest foods at local farms and fishing docks, then into the kitchen to learn the culinary skills to prepare these foods, and serve them to family and friends.

Funded by The Harcourt Foundation, the Hauser Foundation and the Connecticut Department of Agriculture with strong support by New Milford Mayor Patricia Murphy, this ten-month program will create a strong “corps” of youth educators and advocates who will then offer “learning experiences” to other community agencies, such as schools and senior centers.

Dr D’Isidori said, “When children learn at an early age to choose and prepare healthy foods, they are more likely to avoid the growing trend of young Americans who are obese and sedentary. Our programming gets children out into the farm environment so they understand food sources and can learn to eat well throughout life.”

New Website

The Plow to Plate initiative also launched its website at www.plowtoplate.org this spring. The site offers information on coalition membership, community events like the New Milford Farmers’ Market and other resources. The site serves as the central communication tool about the progress and activities of the initiative. Building on the inspiration of Michael Pollan, now at the University of California at Berkley, the site can grow to be a valuable information resource for the sustainable food movement in northwest Connecticut. The website is funded by the Sher’iah Foundation and the Hauser Foundation.

Community Supported

In a pilot program this year, New Milford Hospital offered a limited number of shares in Waldingfield Farm of Washington to its employees, which were sold out in less than week’s time. Employees will enjoy a wide range of fresh greens, vegetables, and exquisite heirloom tomatoes on their dinner tables between June and October.

The program was designed to make it easier for employees to purchase the rich, seasonal food from local farms and will be expanded in following years.

Farmers’ Market

Now through October 25, the “all new” New Milford Plow to Plate Farmers’ Market will be held on the north end of the Town Green with more vendors than ever before, including Wavehill Breads, Ox Hollow Farms (meats, eggs — all organic), Riverbank Farm organic produce, Goatboy Soaps, Victoria Taft herbs and plants, and Piece of Cake (desserts).

More vendors will be joining the market in June. Visitors to the market will also enjoy activities such as music by local musicians, presentations by local chefs and health information and screenings that will not spoil the fun, just raise awareness. The “formal” opening of the new market will take place on Memorial Day weekend.

Farm Bucks

The brainchild of two Plow to Plate founders and pediatricians, Dr Evan Hack and Dr Diane D’Isidori, Plow to Plate will print its own “currency” that can be spent at the New Milford Plow to Plate Farmers’ Market. Underwritten by Union Savings Bank and Candlewood Valley Pediatrics, these special faux dollar bills will be given to pediatricians and family practice doctors to share with their patients as they educate them about the pleasure and importance of healthful eating.

The “Farm Buck” was designed and donated by Billy Steers, author of the famed Tractor Mac children’s series of books. “Tractor Mac” will also serve as a spokesperson for Plow to Plate to encourage families to buy local, eat local, and realize the benefits all the way around for their health, family and community.

‘Food As Medicine’

A special event focused on the healing power of food will be held at the Silo, Hunt Hill Farm Trust, New Milford, June 28 from 4 to 7 pm. The lecture will feature Dr Donald Abrams, director of clinical programs, Osher Center for Integrative Medicine at UCSF Medical Center, chief, hematology/oncology, San Francisco General Hospital, and secretary/treasurer, Society for Integrative Oncology.

Dr Abrams is an internationally recognized pioneer and researcher in integrative care for HIV/AIDS and cancer patients. He will discuss new findings regarding the medicinal value of certain foods. The talk with be followed by a reception on the theme of “Entertaining with a Conscience.” Hors d’oeuvres will be made with ingredients from local farms and the wines served will be from vineyards using sustainable farming methods.

For additional calendar items, visit www.plowtoplate.org.