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 Healthcare Without Harm sustainable food criteria, Kaiser Permanente is 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 verified through third-party certifiers as being sustainable.

Our current progress:

  • As of 2017, 28 percent of Kaiser Permanente’s food spend goes to sustainable food.
  • We offer at least one plant-based meal that meets our nutritional guidelines on every cafeteria and hospital menu.
  • Kaiser Permanente was one of the first to institute hospital-based farmers markets. 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.