Healthy Food Awards and Benchmarking

The Healthy Food in Health Care Program recognizes the importance of tracking the progress and impact of the healthy food changes being made by participating hospitals.   Here are some of the ways that we shine the light on the inspirational and deeply impactful work being done: 

Healthy Food in Health Care Awards 

In 2011 HCWH launched the HFHC Awards Program to recognize excellence in sustainable food services at health care institutions across the country. The goals of the awards program are to recognize significant achievement as well as leadership; spur competition to achieve measurable, lasting results; encourage continuous improvement, with an emphasis on quantitative versus qualitative results; and benchmark progress in sustainable operations in health care food service. The Survey and Application is released bi-annually and all facilities engaged in applying HFHC principles and goals in their institutions are invited to participate (additional criteria may be applied for Awards eligibility).

2013 Award Winners

HCWH is pleased to announce the winners of the 2013 HFHC Awards, recognizing these leaders and models in Healthy Food in Health Care! The Awards were presented at CleanMed 2013 in Boston, MA, on April 24th. Learn more about the amazing accomplishments of this year's award winners.


First Place, Fletcher Allen Health Care, Burlington, VT 
Second Place, Overlake Hospital Medical Center, Bellevue, WA 
Third Place, University of Washington Medical Center, Seattle, WA


First Place, Lucille Packard Children’s Hospital, Palo Alto, CA 
Second Place, Ronald Reagan UCLA Medical Center, Los Angeles, CA 
Third Place, University of Washington Medical Center, Seattle, WA


First Place, Holly S. Emmons, Union Hospital of Cecil County, Elkton, MD 
Second Place, Jack Henderson, University of California San Francisco Medical Center, San Francisco, CA 
Third Place, Richard Jarmusz, Fletcher Allen Health Care, Burlington, VT


First Place, Judith Focareta, Med, RN, LCCE, Coordinator of Environmental Health Initiatives, Magee-Womens Hospital of UPMC
Second Place, Debbie Petitpain, MS, RD, LD, Bariatric Dietitian, Medical University of South Carolina, Charleston, SC 
Third Place, Heather Fletcher, RD, Manager, St. Michael’s Hospital, Toronto, ON

Previous Award Winners

2011 Awards were presented in four categories: Sustainable Food Procurement, Public Policy and Advocacy, Food Climate Health Connection and Clinical Engagement.   And the winners are… Click here

Menu of Change Report

HCWH’s Menu of Change Report documents the progress of and establishes benchmarks for sustainable hospital food service operations. First released in 2008, with follow-up reports in 2011 and 2013, the Menu of Change Report contains findings and analysis of a survey of health care institutions engaged in Healthy Food in Health Care (HFHC) work. The report also contains summaries of HFHC National Initiatives and Regional Projects, as well as highlights of model hospitals and HFHC Award Winners.