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Bridging Campus and Community, Keynote, Jamie Harvie

Jamie Harvie, P.E., Executive Director of the Institute for a Sustainable Future (ISF)

Setting the Table for Health: The Role of Food in Connecting Individual, Community and Planetary Health

Abstract: 
Our current food system favors the production of animal products and highly refined, calorie-dense foods, rather than the fresh fruits and vegetables, whole grains, and other high fiber foods important in prevention of these diseases. Hidden behind these nutritional imbalances is a food system reliant on and supported by methods of production and distribution that impact people and the planet.  The healthcare community has awakened to the intimate relationship between food production and ecological and human health and has forced an awareness of the importance of healthcare’s role in prevention and wellness.  Weaving an understanding of the national transformation within healthcare, with a practical example underway at UMD, we will explore the new and vital role of campus health service at connecting the health of students, community, and the planet through the lens of food systems.

Biography:
Jamie Harvie, P. E. is the Executive Director of the Institute for a Sustainable Future (ISF), Duluth, MN and is a nationally recognized prevention leader through his extensive experience at the intersection of healthcare and ecological health. For this work he has been interviewed and cited in media including Time Magazine, USA Today, Minnesota and National Public Radio. His toxics pollution prevention expertise includes the coordination of a national mercury elimination campaign where he led negotiations with the top US retailers to voluntarily eliminate the sale of mercury thermometers, and the successful coordination and passage of mercury legislation across the United States.

Jamie founded the Healthy Food in Healthcare Initiative in which he directed a nationwide collaboration of NGO, clinicians and healthcare partners, to create healthcare food policy and practice change prevention models. This work included the development of the Healthy Food in Healthcare Pledge a nationally adopted hospital commitment to nutritious food from sustainable food systems. He serves on the steering committee for the Green Guide for Healthcare, the healthcare sector’s only quantifiable sustainable design and operations toolkit and where he coordinated the development of the nation’s first healthcare food service metrics. His organization, with Duluth based St. Luke’s, won a MN Governor’s Award for their work on Healthy Food in Healthcare. Along with awardees Growing Power’s Will Allen and food management company Bon Appetit; Jamie was awarded the “National Thought Leader” category for his work on healthcare and sustainable food systems.

He planned FoodMed 05, the first national conference on healthy food in healthcare with partners Kaiser Permanente and Catholic Healthcare West and has presented at healthcare food events across the country, including American Dietetics Association, Clean Med, Canadian Dietetics Association,  MN Dietetics Association and Healthy Foods Healthy Lives a Harvard Medical School and Culinary Institute of American gathering of Physicians, Dietitians, Nurses and other Healthcare Professionals and Executive Chefs. Mr. Harvie speaks internationally on ecological health and prevention issues.

Mr. Harvie was one of the national experts invited to present a white paper on food and healthcare at the Food Systems and Public Health Conference: Linkages to Achieve Healthier Diets and Healthier Communities, later published as part of a series in the Journal of Hunger and Environmental Nutrition. He was also one of an invited expert panel on policy and environmental approaches to improve food, physical activity, breastfeeding and tobacco environments in hospitals by Centers for Disease Control and Prevention/Division of Nutrition, Physical Activity and Obesity. Within Minnesota, he provided expertise to the Minnesota Academy of Family Physicians to support their successful adoption of a resolution supporting Healthy Food in Healthcare.

Mr. Harvie has consulted on pollution prevention for clients including the Minnesota Pollution Control Agency, City of San Francisco, World Health Organization and the Chinese Environmental Protection Agency. He is the author on numerous health and prevention journal articles and is a contributor to the textbook Integrative Medicine.
  
Selected Publications:
Harvie J. The Case for Commons Health Care. January 2012 Explore: The Journal of Science and Healing Vol. 8, Issue 1, Pages 59-64

Dauner K. N., Lacaille, L.J., Schultz J.F., Harvie J., et al.  Implementing Healthy and Sustainable Food Practices in a Hospital Cafeteria: A Qualitative Look at Processes, Barriers, and Facilitators of Implementation,  Journal of Hunger & Environmental Nutrition, Volume 6, Issue 3, July 2011, pages 264-278

Harvie J, Mikkelsen L, Shak L. A New Healthcare Prevention Agenda: Sustainable Food Procurement and Agricultural Policy, Journal of Hunger & Environmental Nutrition, Volume 4, Issue 3-4, November 2009, pages 409-429

Raymond, B. Sustainable Food: A Conversation with Jamie Harvie — Executive Director, Institute for a Sustainable Future Kaiser Institute for Health Policy Healthy Hospitals, Healthy Planet, Healthy People: Addressing Climate Change in Health Care Settings. A discussion draft paper published by the World Health
Organization and Health Care Without Harm 2009.

Harvie J, “Menu of Change: Survey of Healthy Food in Health Care Pledge Hospitals” Health Care Without Harm, Virginia, 2008

Harvie J, Karliner, Orris P. “Mercury-Free Health Care,” World Medical Journal, Volume 54, no. 2, May 2008.

Sudak N, Harvie J. 2007 Reducing Toxic Exposures. In Integrative Medicine, 2nd ed., ed David Rakel, Philadelphia: Elsevier Press

Harvie J, Creating a Green Clinic 2007 Reducing Toxic Exposures. In Integrative Medicine, 2nd ed., ed David Rakel, Philadelphia: Elsevier Press

Harvie J. Redefining Healthy Food: An Ecological Health Approach to Food Production, Distribution, and Procurement. Robert Wood Johnson Foundation, 2006;

Harvie J., Mercury Elimination, Setting Healthcare’s Environmental Agenda, San Francisco, 2000

Harvie J. Eliminating Mercury Use in Hospital Laboratories: a Step Toward Zero Discharge. Public Health Rep. 1999 Jul-Aug;114(4):353-8

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