Johns Hopkins Hospital | Balanced Menus Goal

Johns Hopkins Hospital (JHH) took their commitment to the Healthier Food Challenge’s Balanced Menus Goal of the Healthier Hospitals Initiative seriously. Given that meat is often the most expensive product category for hospital food service departments, JHH adopted the “less meat, better meat” strategy, first reducing by 15 percent the amount of meat they purchased overall in 2014 and then investing in purchasing healthier, more sustainably-produced meat products.


Download Full Case Study (PDF)