The Menu of Change Report contains the results of a 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.
Healthy Food, Healthy Hospitals, Healthy Communities (pdf), a May 2005 report by Institute for Agriculture and Trade Policy’s Food and Health Program documenting stories of health care leaders bringing fresher, healthier food choices to their patients, staff, and communities
Ripe for Change: Rethinking California's Food Economy (pdf). On the surface, California’s food system is a vision of abundance and prosperity. But a closer look reveals a range of serious problems, including degraded ecosystems, obesity alongside hunger, an ailing farm economy, appalling farmworker conditions, and a distribution system that favors trade over local needs. Meanwhile, control of the entire food system, from seed to table, is being centralized within a handful of corporate giants. A new report by the International Society for Ecology and Culture reveals the connections behind these seemingly isolated problems. See the report summary and full report.
Healthy and Sustainable Food Policy, a report by the City and County of San Francisco Department of Public Health Sustainable Food Policy, which applies to all County Hospitals (pdf)
