Online Program

281227
Adopting healthy food procurement strategies to improve nutrition in city of los angeles government food service environments


Wednesday, November 6, 2013 : 1:10 p.m. - 1:30 p.m.

Michelle Wood, MPP, Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA
Michael Leighs, MPP, Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA
Steve Baldwin, MS, RD, Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA
Tony Kuo, MD, MSHS, Division of Chronic Disease and Injury Prevention, Los Angeles County Department of Public Health, Los Angeles, CA
Introduction: The Los Angeles County Department of Public Health (DPH) collaborated with the Los Angeles Food Policy Council (LAFPC) to develop healthy food purchasing guidelines for food service institutions to address the growing obesity epidemic and to leverage the purchasing power of City of Los Angeles departments to purchase more healthy and sustainable food. Based on a study that assessed the steps to the adoption and implementation of food procurement standards (Robles et al., 2013), DPH provided technical assistance to LAFPC on the development of the purchasing guidelines. The guidelines include purchasing standards for fruit, vegetables, whole grains, and lower sodium products, etc. In October 2012, Mayor Antonio Villaraigosa signed the executive order to implement these guidelines in LA City departments.

Methods: We describe key steps to developing and implementing the purchasing guidelines, including DPH's role in providing technical assistance. Lessons learned with implementation and the nutrition changes made in the food service environments will be discussed within the context of population reach and public health impact.

Results: With approximately 10 departments purchasing food in the City of Los Angeles, there is a transformative opportunity to improve nutrition in approximately 98,000 meals per day. Cost and availability of healthier food, and collaboration with City departments and vendors are all important factors to successful implementation.

Discussion: The new City of Los Angeles purchasing guidelines represent a model for other cities/communities, supported by federal initiatives like CTG, to take similar action.

Learning Areas:

Conduct evaluation related to programs, research, and other areas of practice
Public health or related organizational policy, standards, or other guidelines

Learning Objectives:
Describe the development process and integration of healthy food procurement strategies in City food purchasing guidelines. Discuss the technical support role provided by DPH and other community stakeholders. Identify key lessons learned including barriers and facilitators with the adoption and implementation of healthy food purchasing guidelines in City departments.

Keyword(s): Food and Nutrition

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I manage the Los Angeles County Department of Public Health's initiative to improve nutrition in food service environments and promote healthy eating in school districts, County government facilities and other food service venues.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.