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New England Healthy Food in Health Care

A Project of Health Care Without Harm

The New England Healthy Food in Health Care Program works to improve the food served in health care facilities, support our region’s farmers, and protect our environment. The New England program draws from our national program’s resources for health care facilities and the supply chain entities that serve the health care market such as distributors, food service management companies, and group purchasing organizations (GPOs).  

Our resources offer strategies for purchasing local and sustainable foods, reducing meat raised with non-therapeutic antibiotics, and increasing healthy beverages. The New England HFHC program has grown to seven active state workgroups and an emerging clinician network that advocates within their facilities and in their communities for healthy, sustainably produced foods.

Tools

We're pleased to offer a variety of tools to assist your efforts to get more healthy food in health care facilities around New England. Our tool collection features a product registry, program report, distributor welcome kit, Google group, farmer questionnaire and email newsletter. 

GET TOOLS

 

 

 

Team

Meet our team members!

Stacia Clinton, RD. LDN.

Healthy Food in Health Care Program Director | email Stacia >

Stacia Clinton, RD. LDN. is a Healthy Food in Health Care Program Coordinator for the global non-profit organization Health Care Without Harm guiding local and sustainable institutional purchasing and program development for the six-state New England region. Nationally she directs the organizations’ Healthy Beverage Program providing technical assistance to health care facilities in support of community health and obesity prevention. She drives clinical advocacy and pertinent policy efforts to improve the food system through involvement with regionally-based and national organizations. She brings her experience as a registered and licensed dietitian in the state of Massachusetts, serving a immediate Past-Chair of The Academy of Nutrition and Dietetics’ Environmental Nutrition dietetic practice group. In addition to this, Stacia has extensive experience in the field of food service and clinical nutrition management with past positions in small and large scale health care facilities. She previously co-owned and directed a successful private practice based in Connecticut, Nutrition and Wellness Counseling LLC, with a focus on holistic nutrition care. Stacia speaks nationally on topics of sustainable food systems and obesity prevention strategies. 


John Stoddard, MS.

Healthy Food in Health Care Coordinator | email John >

John Stoddard, MS. is a Healthy Food in Health Care Coordinator for Health Care Without Harm. He works throughout New England on facilitating local and sustainable food procurement for health care institutions, with a specific focus on Connecticut and Rhode Island. Prior to joining the New England team, John worked on these efforts in Oregon through the Oregon Center for Environmental Health. John began his career in the waste reduction field, working with institutions and municipalities to decrease their landfill bound waste. He has experience as an independent sustainability consultant to Boston restaurants, and is a founder of Higher Ground Farm, a Boston-based urban agriculture company that grows food on rooftops and other urban spaces. He earned his Master of Science from Tufts University’s Friedman School of Nutrition specializing in the Agriculture, Food, and Environment program. 

 


Amy Collins, MD

Senior Clinical Advisor | email Amy >

Amy Collins, MD. is a practicing emergency physician, health care sustainability consultant and Senior Clinical Advisor at Health Care Without Harm. Dr. Collins received her M.D. from New York University in 1986 and completed a residency in internal medicine at Boston City Hospital. She has worked in the Emergency Department at MetroWest Medical Center in MA since 1989. Under her leadership, MetroWest Medical Center received numerous Environmental Excellence Awards from Practice Greenhealth, including the Environmental Leadership Circle Award in 2012 and 2013. From 2010-2013 Dr. Collins worked for Vanguard Health System as a consultant and implemented sustainability programs in Vanguard's hospitals nationwide. In 2014, Dr. Collins joined Health Care Without Harm as a Senior Clinical Advisor, currently working on a project to improve the nutritional quality of food in Boston area hospitals and increase access to local and sustainable food. She also works as an independent health care sustainability consultant, most recently working with Northern Berkshire Medical Center in North Adams, MA. Dr. Collins is on the Advisory Board of the Wellesley Cancer Prevention Project and on the Executive Board of the Wellesley Green Schools Council. In addition, she is on the Steering Committee of the Healthier Hospitals Initiative, a national initiative to advance sustainability across the health care sector. Dr. Collins has spoken internationally about the link between the environment and health, the environmental impact of health care and the importance of the health care sector being a part of the solution, not the problem. 


Jennifer Obadia, PhD.

Healthy Food in Health Care Coordinator | email Jen >

Jennifer Obadia PhD., is a Healthy Food in Health Care Coordinator for Health Care Without Harm. In addition to working with Healthcare without Harm, Jennifer is Adjunct Faculty at the Friedman School of Nutrition Science and Policy and an independent food systems consultant. Jennifer’s current consulting projects include research with Farm-to-Institution New England and project coordinator with the Mass Convergence Partnership. Past projects include Healthy Corner Store research for the Mass Department of Agricultural Resources and management of the Boston Bounty Bucks farmers’ market incentive program, which provides a dollar-for-dollar match for Supplemental Nutrition Assistance Program (SNAP) participants. Jennifer has over ten years of experience managing community-based education and food access programs. Jennifer received a BA in individualized study from New York University’s Gallatin School; an MS in sustainable development and conservation biology from the University of Maryland, College Park; and a PhD in nutrition from Tufts University.

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