Healthier Food

Healthier Food

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.


Baseline

Facility (or system) has signed the Healthy Food in Health Care Pledge OR has formally adopted a sustainable food policy.

Level 1

Commit to one of the following categories: Balanced Menus Challenge, Healthy beverages or Local and/or sustainable foods.

Level 2

Commit to two of the following categories: Balanced Menus Challenge, Healthy beverages or Local and/or sustainable foods.

Level 3

Commit to three of the following categories: Balanced Menus Challenge, Healthy beverages or Local and/or sustainable foods.

A

Balanced Menus Challenge:
Decrease amount of meat purchased by 20 percent within three years from baseline. (Meat = beef, pork, poultry and lunch meat; measure = lbs.)

 

B

Healthy Beverages Challenge:
Increase the percentage of healthy beverage purchases by 20 percent of total beverage purchases annually over baseline year OR achieve healthy beverage purchases of 80 percent of total beverage purchases for use throughout the hospital (patient, retail, vending and catering) within three years. (Include promotion of tap water over bottled water where possible; measure = dollars)

 

C

Local/Sustainable Food Challenge:
Increase the percentage of local and/or sustainable food purchases by 20 percent annually over baseline year OR achieve local and/or sustainable food purchases of 15 percent of total food dollar purchases, within three years (Measure=dollars)

 

Resources
File Name Download
Healthier Food Fact Sheet.pdf Download File
Healthier Food Overview.pdf Download File
Healthier Food Measures.pdf Download File
Healthier Food Measure Details.pdf Download File
Healthier Food Numerical Examples.pdf Download File