Stacia Clinton, the National Director of Health Care Without Harm's Healthy Food in Health Care program was a guest on Radio Times with Marty Moss-Coane, a call-in show of Philadelphia's National Public Radio affiliate WHYY on Monday August 22, 2016.

The topic was "hospital food: how it’s prepared and served and how offerings have changed over the years to reflect changing tastes and preferences." In addition to Clinton, the guests included Ryan Conklin, the Executive Chef for UNC REX Healthcare in Raleigh, North Carolina, who’s developed a national reputation for reinventing hospital cuisine and former hospital CEO Stuart Fine, who’s now an Associate Professor of Healthcare Management programs for the Fox School of Business at Temple University.

The guests discussed how hospital food should not only meet the dietary and therapeutic needs of patients but also should taste and look like it was prepared in restaurant and be comprised of the best possible whole food ingredients—especially those sourced locally and produced sustainably.

 Listen to the interview