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.