2015 marks not only the 10th year of the Healthy Food in Health Care Program, but a year of unprecedented success which is reflected in this year's Menu of Change Report and evidence of the great sea change that is occurring in terms of the way food is perceived and served.

[Medium] Walk into the cafe of any one of hundreds of healthcare facilities today—such as Overlake Hospital in Seattle, Munson Medical Center in Traverse City or Baptist Health in Jacksonville—and you’ll be offered a selection of healthy meals made from fresh, local and organic ingredients. 

If you are served meat, the beef might be grass fed, the poultry will most likely have been raised without routine, non-therapeutic antibiotics. You might find a smaller meat-to-vegetable ratio or perhaps some other form of protein on your plate such as sustainably harvested seafood. 

Your vegetables may have been grown in a garden on the hospital campus or bought directly from a local farmer. The food you are served is carefully chosen and prepared to not only provide you with the best possible nutritional content, but also help support the ecological systems that make healthy food possible. 

This monumental change has resulted from the efforts of hundreds of people: food service directors, procurement officers, doctors, dieticians, community organizers, policy makers and the dedicated staff of Healthy Food in Health Care (HFHC), a national program of Health Care Without Harm (HCWH)... 

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