Across the country hospitals are making great strides in improving the health and sustainability of the food they serve. Many are seeking out organic and local produce, eggs from humanely‐raised chickens, sustainably‐harvested seafood, meat and poultry raised without the routine use of antibiotics, growth hormones or arsenic, and dairy raised without artificial hormones. However, for a variety of reasons, hospitals continue to have a difficulty accessing these types of products through their broadline distributors. This document provides suggested contract conditions GPOs can include for broadline distributors to help meet hospital demand for local and sustainable food.