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Toxics Hide-N-Seek; Exposing Secret Ingredients in Kids' Food

Most of us know the importance of a healthy diet.  Yet, much of our food is highly processed or tainted by growth hormones, antibiotics, and even toxic chemicals.

During this workshop...

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The “Green” and Healthy Holiday Table

This Thanksgiving, approximately 278 million Americans will sit down with family or friends to enjoy a holiday meal. Traditional Thanksgiving dishes include cranberry sauce, green bean casseroles...

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Author Anna Lappé will headline annual fall event

Best-selling author Anna Lappé will be the featured speaker at the Ecology Center’s annual fall event, Wednesday, November 12, at Zingerman's Cornman Farms in Dexter.

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Calling all hospitals to celebrate Food Day with Us!

This October 24, Health Care Without Harm, and many of their partners like Ecology Center, will unite hundreds of health care facilities across the country to...

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Michigan Green Healthcare Annual Conference: Oct. 9, 2014 - save the date

The Michigan Green Healthcare Committee (MGHC) is pleased to announce that the 2014 Michigan Green Healthcare Conference will be held at the GVSU Eberhard Center in Grand...

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The Healthy Food in Health Care 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.

Click here to read how a health care facility can get started. Follow in the footsteps of more than forty successful Michigan facilities by signing the Healthy Food in Health Care Pledge! Stay informed about national trends and state-wide initiatives, conferences and trainings by subscribing to the program's Healthy Food in Health Care e-Newsletter.

Our program:

  • Offers introductory assistance - Our program staff offers an introduction to healthy, sustainable food systems for health care facilities. Assistance may include setting up an internal team and connecting facilities to tools, resources and other successful models across the country. Contact Nicki for more information and take advantage of resources on our website. >> Read more here.
  • Offers guidance on procuring local and sustainable foods - Our program staff is able to discuss the current local and sustinable food identification and supply practices of broadline and regional food vendors. Our program staff can connect your institution to aggregated purchasing partnerships based on your vendor. Contact Hillary for more information. >> Read more here.
  • Educates and activates health professionals - Our program connects clinical and public health champions to scientific information and provides opportunities to engage in the public policy arena. Applications were accepted in January 2014 for the Ecology Center's 12-month Health Leaders Fellowship.
  • 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.



Read more about our staff>>

Hillary M. Bisnett, Healthy Food in Health Care Program Director

339 E. Liberty, Ste 300, Ann Arbor, MI 48105
(734) 369 – 9282

Kathryn L. Savoie, Ph.D., Detroit Community Health Director

4750 Woodward, Suite 307, Detroit, MI 48201
(313) 733 - 0039

Nicki Milgrom, MPH, Healthy Food in Health Care Organizer

339 E. Liberty, Ste 300, Ann Arbor, MI 48105
(734) 369 - 9279

Alyson Oslin, MPH, RD, Healthy Food Project Coordinator

339 E. Liberty, Ste 300, Ann Arbor, MI 48105
(734) 369 - 9273