Current methods of food production, processing, packaging and distribution in the U.S. have negatively impacted human health and the environment. Health care providers have the power to counter these trends by purchasing more environmentally-sustainable foods and by serving healthier meals and beverages to patients, employees, visitors and the communities they serve.
Why Healthier Food
Access to healthy foods improves the health of patients, staff and communities
- The United States spends billions of dollars to treat diet-related, chronic illnesses
- Hospitals can leverage their purchasing power to increase the availability of local, sustainable foods
- As part of their mission of healing, hospitals can model healthier eating behavior
Review the Healthier Food Resources for details of each level of commitment and data measurements required.
Commit to one of the following categories: Less Meat, Better Meat, or Local and Sustainable Foods.
Commit to two of the following categories: Less Meat, Better Meat, or Local and Sustainable Foods.
Less Meat, Better Meat:
Reduce meat purchased by 10% per year OR achieve ultimate goal of an average 1.5 oz (.09375 lbs / meal) per meal served.
Increase by 5% per year or achieve ultimate goal of 20% of meat and poultry purchases raised without the routine use of antibiotics. (Meat = beef, pork, poultry and lunch meat; measure=lbs.)
Local and Sustainable Foods:
Increase the percentage of local food purchases by 5 percent annually OR achieve ultimate goal of 20 percent of total.
Increase the percentage of sustainable food purchases by 5 percent annually or achieve ultimate goal of 20 percent of total. (Measure=dollars)
|Healthier Foods Infographic.pdf||Download File|
|Healthier Foods Measures Overview.pdf||Download File|
|Healthier Foods Fact Sheet.pdf||Download File|