Major companies commit to regenerative agriculture: What health care needs to know
Health Care Without Harm experts explain what health care needs to know about purchasing products that claim to improve soil health.
local food
Local year-round: New England food processors’ collective
A cross-sector project will enable local food processors to share services such as sourcing of local produce, marketing, and distribution improving access for institutions to a nearly year-round basis.
‘Nourished’ hospitals spend over $4 million on local food
Eating New England-grown year-round is seen as a significant challenge. Through Nourished by New England, hospitals in our network are demonstrating that it can be done.
‘Faces of New England’ food producers grow partnerships
New partnerships between the New England producers lead to other benefits such as season extension for local produce and increased access to local food for health care.
ProCureWorks local and sustainable criteria
This document outlines the minimum sustainable purchasing requirements for ProCureWorks as well as those that are preferred.
Are your patrons asking for grass-fed beef?
Grass-fed beef will outpace conventional beef in four years and has human health, environmental, and economic co-benefits. We’re assessing hospital demand and want to hear from you.
New England producers showcase to Sodexo
New England producers showcased their goods for Sodexo, a food service management company that is aiming to increase local foods procurement at hospitals.
Hospital serves saucy solutions for jobs and planet
What do you do with 800 pounds of “ugly” apples? If you are Boston Children’s Hospital, you make applesauce and a partnership that benefits farmers, hospitals, food businesses and the planet.
Hospitals increase legumes, save money
Legumes are a delicious, versatile food that can be used to provide a nutritious, protein-filled boost to any meal. They are also have a low environmental impact. Hospitals like Bronson Battle Creek in Michigan are increasingly adding legumes to their menus.
