Hospitals and Healthy Food: How Health Care Institutions Can Help Promote Healthy Diets

Food Access, Nutrition


Union of Concerned Scientists, Johns Hopkins Center for a Livable Future

For decades, U.S. food and farm policy has been poorly aligned with public health objectives. But new opportunities  including an innovative federal program that provides incentives for low-income consumers to increase their purchases of fruits and vegetables, can now begin to address the problem. Hospitals and health insurers—long responsible only for treating diet-related illnesses, as opposed to preventing them—are part of the solution. By partnering with local organizations to devise and invest in healthy food systems, health care institutions can improve health and equity in their communities while reducing costs.