Healthy Food in Health Care

The Healthy Food in Health Care program harnesses the purchasing power and expertise of the health care sector to advance the development of a sustainable food system.

Through advocacy, and education, we motivate facilities to implement programs that explicitly connect all aspects of the food system with health. We catalyze sustainable procurement efforts, create clinician advocates, and inspire health care institutions to become leaders in shaping a food system that supports prevention-based health care.

Who We Are

Healthy Food in Health Care (HFHC) is a national initiative of Health Care Without Harm (HCWH), developed in conjunction with its member organizations. We work with hospitals across the country to help improve the sustainability of their food services. Founded in 2005, the program provides education, tools, resources, and support to health care facilities, making the connection between the health of patients, staff and community and the food they serve.

The HFHC program is led by a team of allies from HCWH member organizations around the country, as well as independent contractors that provide issue-driven expertise. To find a HFHC organizer in your region, click here.

What We Do

The program aims to leverage the significant purchasing power and health expert status of hospitals to promote a healthier food system. By purchasing foods that are produced, processed and transported in ways that are protective of public and environmental health, hospitals can make a profound difference in the food system and in their own food environments.

We applaud the successes of 2011 Food Award participants!

“Our greatest 2010 success was getting staff, patients and visitors to appreciate what locally produced food is like versus food produced on industrial farms hundreds or thousands of miles away.”

—Mike Bersani, Manager Clinical Nutrition Services, Catering and Dining Services, MidMichigan Medical Center, Clare, Mich.
“Adding local foods to our menus has been a natural extension of our mission and strategic priorities. This is also good for the financial prospects of the community as well as meeting our bottom line on the budget.”

—Amy Miller, RD, CD, Nutrition Services Director, Sauk Prairie Memorial Hospital, Prairie Du Sac, Wisc.
“I think our greatest achievement in 2010 was figuring out how to use a sustainably raised chicken breast in our cafes…It became one of our most popular items!”

—Sandra Rigney, Food Service Director, John Muir Medical Center in Walnut Creek, Calif.
“Our greatest success [in 2010] has been the promotion of the employee CSA program. We are both helping to provide our staff with excellent local food and helping to support the local economy.”

—Tim Goltz, family medicine doctor for Lincoln County Healthcare in Damariscotta, Maine
“Between our Balanced Menus initiative and Buy Local Challenge opportunities we were able to reduce beef purchases by using more chicken and switching 46% of our beef purchases to a local sustainable source.”

—Holly S. Emmons, Food Service Manager, Union Hospital of Cecil County, Elkton, Md.