HCWH's co-founder Gary Cohen is a recipient of the prestigious Skoll Award. This video, chronicling the evolution of HCWH's work, premiered at the 2009 Skoll World Forum. enlarge video
Planning and Benchmarking Your Progress
Looking for a framework to organize your Healthy Food in Health Care (HFHC) work? The GGHC Food Service Credits have been designed to help you plan and organize your work, track your progress implementing sustainable initiatives, and quantify your sustainable work (i.e., dollars spent on local products or pounds of sustainable beef purchased).
The GGHC is a best practices guide for healthy and sustainable building design, construction, and operations for the healthcare industry. The operations section of the GGHC includes a Food Service section. The Food Service section includes eight credits to help you plan and track your HFHC work. You can earn between 1-3 points for each credit you complete for a maximum total of 20 points in this self-certifying program. For more information on the full GGHC, visit the GGHC website.
- GGHC Food Service Credits - Full Version
- GGHC Food Service Credits Toolkit - Full Version
- Healthy Food in Health Care Awards
- GGHC Food Service Credits and Tools - In Detail
- Resources Related to GGHC Food Service Credits
- Menu of Change Report
GGHC Food Service Credits - Full Version
- The full GGHC Food Credits can be viewed here
- The Food Technical Brief provides guidance to achieve the Food Service Credits of the GGHC.
GGHC Food Service Credits Toolkit - Full Version
To assist you in planning and tracking your HFHC work, the GGHC Food Credit Toolkit has been created. The Toolkit contains templates, samples and tracking sheets specific to each of the credits in easy to use Excel Workbooks. You can download the Toolkit in its entirety or as individual Credit specific sheets.
- Download the Full Toolkit.
- View Individual Credits and Tools.
- Download the Credit Status Report, which will allow you to assess your current status (or baseline) and track overall progress towards Credit achievement.
We welcome feedback and suggestions for future versions of this toolkit. Please send comments to Emma Sirois.
Healthy Food in Health Care
Annual Survey & Awards Program
The Healthy Food in Health Care Annual Survey & Awards Program is designed to recognize significant achievement and 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 across the country. The Survey and Application is released in the first quarter of each year 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).
Menu of Change Report
The Menu of Change Report contains the results of a 2011 survey of health care institutions engaged in Healthy Food in Health Care work, from which the 2011 Sustainable Food in Health Care Awards were derived. The 2011 Menu of Change Report also contains a summary of HFHC national initiatives, program highlights from 2010, and detailed information on the winners of the 2011 HCWH awards.
Key Resources
- Hydrate for Health
- Food Service and Climate Change
- Menu of Change: Survey of Healthy Food in Health Care Pledge Hospitals (pdf)
- List of Healthy Food Pledge Signers
- Food Service Contractors: Download the Healthy Food in Health Care Food Service Contractor Pledge (pdf)
- Redefining Healthy Food, a Robert Wood Johnson White Paper (pdf)
- Food and Food Purchasing: A Role for Health Care (pdf)
- HCWH Policy Statements on Genetically Engineered Food, Recombinant Bovine Growth Hormone (rBGH), and Antibiotics
- Feeding Arsenic to Poultry: Is This Good Medicine? (pdf)
- Guidelines to Increase the Use of Local Foods at Meetings by the Society for Nutrition Education
- Healthy Vending Criteria (pdf)
- Farmers' Markets and CSAs on Hospital Grounds (pdf)
- Hospital-Supported Agriculture and Hospital Gardens
- Cultivating Common Ground: Linking Health and Sustainable Agriculture, a report by Prevention Institute (pdf)
- Choosing Environmentally Preferable Food Service Ware (pdf)
- Balanced Menus: A Pilot Evaluation of Implementation in Four San Francisco Bay Area Hospitals (pdf)
- Menu of Change Report
