Sustainable food

Sustainable food

Industrial food production is dependent on substantial amounts of water and energy, as well as synthetic pesticides and fossil-fuel-based fertilizers that pollute soil, water, and air. In addition, animal agriculture often relies on antibiotics to compensate for crowded and unsanitary conditions, posing risks to both human health and animal welfare.

By partnering with local growers and institutional food purchasers in the community, and aligning with Health Care Without Harm sustainable food criteria, we are helping to support the development of local and sustainable food systems.

Sustainable food goal

By 2025, we will buy all our food locally or from farms and producers that use sustainable practices, including the responsible use of antibiotics, or are verified through third-party certifiers as being sustainable.

Our current progress:

  • As of 2019, 43% of the food we buy is from farms and other producers using sustainable practices.
  • We offer at least one plant-based meal option that meets our nutritional guidelines on every cafeteria and hospital menu.
  • We were among the first to establish an organic farmers market at U.S. hospital. Today, we host more than 50 seasonal markets and farm stands at our hospitals and facilities across the country.
  • We are engaged in partnerships with food distributors, hospitals, school systems, and other large purchasers to increase the demand for local, sustainable food options across all market sectors.