Representatives from over 30 U.S. health systems took part in a tour of the new MyCultiver Richmond Food Production Center, which will provide local and sustainable meals to area institutions and high-paying jobs to residents.

The results of a 2017 customer survey at a hospital in Eureka, Calif. showed that for employees, locally produced food is a top priority and worth spending more money on if it means food dollars are benefiting the local economy.

Health Care Without Harm and the Chesapeake Foodshed Network co-convene the Chesapeake Farm to Institution Work Group in the Mid-Atlantic region. The group is holding online and in-person events.

Food service managers and chefs from three WellSpan facilities were excited to receive their first delivery of Gold Rush apples, slicer tomatoes, and mini cucumbers all from local farms and part of produce purchasing pilot with the South Central Pennsylvania Harvest Hub.

Doylestown Hospital uses their purchasing power to support local farmers. They work with The Common Market to access the abundance of local agricultural products the Mid-Atlantic region has to offer — and hospital patrons can’t get enough.

The health care sector can increase access to healthy foods while addressing the social and environmental determinants of health in their communities, by creating jobs and contributing to a strong and equitable food economy.

Four facilities will grow produce on-site for the Nourished by New England program.

More than 40 hospitals have committed to Nourished by New England. The summer season starts July 1. Join us in celebrating New England summer staples: redfish, cucumbers, tomatoes, and berries.

From beef to organic tortillas, we’re featuring four producers who are ready to provide hospitals with local products.

Representatives from Boston Children’s hospital surveyed the apples that would soon become CommonWealth Kitchen’s custom-made and labeled applesauce and a squash puree.