Healthy Food Resources
Reports
- Choosing Seafood for Health Care- 2015
- Utilization of Community Benefits to improve Healthy Food Access in Massachusetts- 2015
- 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.
- California Healthy Food in Health Care Report - 2013
- Healthy Food, Healthy Hospitals, Healthy Communities, a May 2005 report by Institute for Agriculture and Trade Policy’s Food and Health Program documenting stories of health care leaders bringing fresher, healthier food choices to their patients, staff, and communities
- New England Healthy Food in Health Care Report - 2014
- Redefining Healthy Food, a Robert Wood Johnson White Paper
Fact Sheets
- Creating Healthy Retail Food Environments in Health Care Facilities
- Environmental Nutrition: Redefining Healthy Food in the Health Care Sector
- Antibiotic Resistance and the Agricultural Overuse of Antibiotics Fact Sheet
- Antibiotics, Animal Agriculture, and MRSA: A New Threat
- Expanding Antibiotic Stewardship: The Role of Health Care in Eliminating Antibiotic Overuse in Animal Agriculture
- Farmers' Markets and CSAs on Hospital Grounds
- Feeding Arsenic to Poultry: Is This Good Medicine?
- Food and Food Purchasing: A Role for Health Care
- Health Care's Commitment to Sustainable Meat Procurement: Four Case Studies
- Healthy Food in Health Care: A Pledge for Hospitals
- Healthy Food in Health Care: A Pledge for Food Service Contractors
- Healthy Food in Health Care: A Menu of Options
- Hydrate for Health: A Call for Healthy Beverages in Health Care
- Seasonal Foods: A New Menu for Public Health
Policy Statements
- HCWH's Policy Statement on Antibiotics in Food
- HCWH's Statement on Recombinant Bovine Growth Hormone (rBGH)
- HCWH’s Position Statement on Genetically Engineered Food
- Sample Policy for Purchasing Meat with Reduced Antibiotics
- Catholic Healthcare West Food and Nutrition Vision Statement
- Healthy and Sustainable Food Policy, a report by the City and County of San Francisco Department of Public Health Sustainable Food Policy, which applies to all County Hospitals
- Toward a Healthy, Sustainable Food System, an American Public Health Association policy statement
Purchasing Guides for Hospitals
- Choosing Environmentally Preferable Food Service Ware
- Food Eco-Labels: A Purchasing Guide
- Healthy Vending Criteria
- Integrating Sustainability Requirements Into Health Care Food Service Contracting
- Meat and Poultry Product List
- Purchaser's Guide to Sourcing Sustainable Coffee and Tea
- Purchaser's Guide to Sourcing Sustainable Poultry
- Purchasing Guide to Sourcing Dairy Products Without rBGH
- Purchasing Guide to Sourcing Food Without Genetically Engineered Ingredients
- Sample Poultry Supplier Survey Questions
- Strategies to Increase Sustainable Food Options Via GPOs and Distributors
- Sustainable Food Definitions Checklist
- Understanding Labels-Meat & Poultry
For hospitals participating with HFHC or the HHI Healthier Food Challenge, we've developed a Distributor Welcome Kit for you to customize and use to enlist your vendors as partners in meeting your local and sustainable food purchasing goals. Please read our cover letter for complete details, then customize the Distributor Welcome Kit to meet your needs.
Purchasing Guides for GPOs and Distributors
The following EPP Food Guides are designed for Group Purchasing Organizations (GPOs) and national distributors to use to determine whether or not foods meet HCWH's sustainability criteria.
- Supporting Local & Sustainable Food Purchasing - Contract Conditions for Food Distributors
- Suggested Environmental Considerations for Beverages (Non Dairy)
- Suggested Environmental Considerations for Dairy Products
- Suggested Environmental Considerations for Eggs
- Suggested Environmental Considerations for Meat
- Suggested Environmental Considerations for Oils & Shortenings
- Suggested Environmental Considerations for Poultry
- Suggested Environmental Considerations for Processed Food
- Suggested Environmental Considerations for Produce: Fresh, Frozen, and Canned
- Suggested Environmental Considerations for Produce: Grains and Legumes
- Suggested Environmental Considerations for Seafood
