Health Care Without Harm organizes the healthcare sector in the region to leverage the purchasing power of area hospitals to support regional and sustainable agriculture, raise awareness, and support for food policy efforts. The Mid-Atlantic HFHC Program, in addition to focusing on national priorities such as antibiotics in animal agriculture, is also pioneering models of best practice in healthy food programs at long-term care facilities and through culinary medicine programs.


The Mid-Atlantic Region works to create and implement regional models of the national initiatives of the Healthy Food in Health Care Program along with the following regional initiatives:  

  • Hospital Leadership Teams - The Mid-Atlantic HFHC Program coordinates Leadership Teams in the Chesapeake Bay Area to develop innovative strategies, share successes, and leverage hospitals’ collective purchasing power to move the marketplace.  The Leadership Teams: 
    • Leverage collective buying power to move the marketplace and to improve access to cost-effective, healthful, sustainably-produced foods 
    • Share innovative strategies, best practices, and product information 
    • Work together to make food a part of the healing process and to make healthful, sustainable food and beverages the standard
    • Educate patients and their families, employees, physicians, and the community
    • Support evaluation and tracking of food and beverage practices across healthcare systems
  • Regional Pesticides Legislation - The Mid-Atlantic HFHC program submitted written testimony in support of the Maryland legislation to label and restrict the sale of neonicotinoid pesticides in coordination with local hospitals and nonprofit advocacy organizations. In addition they recruited over 150 healthcare professionals to sign a joint letter in support of restricting the sale of neonicotinoids. 
  • Leadership in Long-term Care - With funding from the U.S. Department of Agriculture, the Mid-Atlantic Program worked with three long-term care facilities in Maryland to build programs that increased access to and consumption of fresh fruits and vegetables for senior residents. These programs included the development of on-campus food gardens and farmers markets, and increased purchasing of local produce from local farms in their cafeterias. 

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