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National Farm to Cafeteria Conference
Symposium on Sustainability in Health Care - March 25, 2014
Michigan Farm to Institution Network to unveil local food campaign
‘Fruit and vegetable prescription’ program helps at-risk patients improve their health by promoting access to fresh, local produce
Fruit & Vegetable Rx Detroit
The Healthy Food in Health Care Program is part of a broader, national campaign through Health Care Without Harm. It works to expand the network of interested hospitals transitioning their current food procurement practices toward purchasing more sustainably-produced food for their patients and staff while also making the critical link between how food is grown and distributed and public and environmental health.
Click here to read how a health care facility can get started, or follow in the footsteps of more than forty successful Michigan facilities who began by signing the Healthy Food in Health Care Pledge! These facilities stay informed about national healthy food in health care trends and state-wide initiatives, conferences and trainings by subscribing to the program's Healthy Food in Health Care e-Newsletter.
- Offers introductory assistance - Our program staff offers an introduction to healthy, sustainable food systems for health care facilities; furthermore, we offer assistance in setting up a coordinated internal team to create priorities and plans while also connecting to tools, resources and other successful models across the country. Contact Nicki for more information.
- Offers guidance on procuring local and sustainable foods - Our program staff is able to discuss current practices by broadline and regional food vendors used by health care facilities related to labeling (symbol or other identifer in print or online ordering systems) and supply of local and sustainable foods. Additionally, there are many advocacy efforts happening across the country and our program staff can connect your institution to the other aggregated purchasing partnerships based on your vendor. Contact Hillary for more information.
- Educates and activates health professionals - Our program connects clinical and public health champions to scientific information while also providing opportunities to engage in the public policy arena. Applications accepted in January 2014 for Ecology Center's 12-month Health Leaders Training.
- Promotes & disseminates educational opportunities, tools, resources and campaigns - Our program partners with national and Michigan campaigns to support healthcare facilities in engagement and implementation. Through these efforts, there are many educational opportunities, tools and resources to leverage. >> Read More Here.
- Advances special projects and promising approaches - Our program staff collaborate with strategic partners to share success stories, best practices and even promising approaches related to healthy, local and sustainable foods system initiatives. Current project topics include fruit & vegetable prescriptions, maternal and infant health, first foods and breastfeeding. >> Read More Here.
Hillary M. Bisnett, Healthy Food in Health Care Program Director339 E. Liberty, Ste 300, Ann Arbor, MI 48105 email@example.com (734) 369 – 9282
Kathryn L. Savoie, Ph.D., Detroit Community Health Director4750 Woodward, Suite 307, Detroit, MI firstname.lastname@example.org(313) 733 - 0039
Nicki Milgrom, MPH, Healthy Food in Health Care Organizer339 E. Liberty, Ste 300, Ann Arbor, MI email@example.com(734) 369 - 9279
Alyson Oslin, MPH, RD, Healthy Food Project Coordinator339 E. Liberty, Ste 300, Ann Arbor, MI firstname.lastname@example.org(734) 369 - 9273