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Awards and Benchmarking The Healthy Food in Health Care Program recognizes the importance of tracking the progress and impact of the healthy food changes being made by participating hospitals. Here are some of the ways that we shine the light on the inspirational and deeply impactful work being done: Healthy Food in Health Care Awards ProgramIn 2011 HCWH launched the HFHC Awards Program to recognize excellence in sustainable food services at health care institutions across the country. The goals of the awards program are to recognize significant achievement as well as leadership; spur competition to achieve measurable, lasting results; encourage continuous improvement, with an emphasis on quantitative versus qualitative results; and benchmark progress in sustainable operations in health care food service. The Survey and Application is released bi-annually and all facilities engaged in applying HFHC principles and goals in their institutions are invited to participate (additional criteria may be applied for Awards eligibility). 2011 Awards were presented in four categories: Sustainable Food Procurement, Public Policy and Advocacy, Food Climate Health Connection and Clinical Engagement. And the winners are… Click here Menu of Change ReportIn 2008 HCWH released the first Menu of Change Report, documenting the progress and establishing benchmarks for sustainable hospital food service operations. The 2011 Menu of Change Report contains the results of a 2011 survey of health care institutions engaged in Healthy Food in Health Care work, from which the 2011 Sustainable Food in Health Care Awards were derived. The 2011 Menu of Change Report also contains a summary of HFHC national initiatives, program highlights from 2010, and detailed information on the winners of the 2011 HCWH awards. Download, view and share the reports: |
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