We work to redesign our food system so that safe and healthy food is accessible for everyone, and that it promotes the health of individuals, communities, and the environment. Our role is to leverage major institutional purchasers to revive a regional food system and grow sustainable food production; incubate innovative food & community projects; and to engage health professionals as opinion leaders in institutional, community and legislative policy interventions.
Our Sustainable Food, Healthy Communities program is part of a national campaign through Health Care Without Harm. It works to expand the network of hospitals purchasing more sustainably-produced food for their patients and staff. A primary goal is to make the critical link between how food is grown and distributed and public and environmental health.
Our work in community food systems includes our Fresh Prescription and First Food programs and our Detroit Food & Fitness Collaborative: Healthcare Work Group. LEARN MORE >>
Our farm to institution programs include the Michigan Farm to Institution Network, Cultivate Michigan and Healthy Food in Health Care. LEARN MORE >>
What is a good food value chain? LEARN MORE >>
We help educate and engage health professionals. LEARN MORE >>