The national Healthy Food Challenge of the Healthier Hospitals Initiative provides a framework for our sustainable food service work. For more information, click here.


1. Sign the Healthy Food in Health Care Pledge or develop their own sustainable food policy.

2. Choose one or more of the following goals:

  • Local and Sustainable Food
    Increase the percentage of local and/or sustainable food dollar purchases by 20% annually over baseline year OR achieve local and/or sustainable food dollar purchases of 15% of total food dollar purchases in three years.
  • Balanced Menus: Less Meat, Better Meat
    Decrease amount of meat purchased by 20% within three years from baseline.
  • Healthy Beverages
    Increase the percentage of healthy beverage purchases by 20% of total beverage purchases annually over baseline year OR achieve healthy beverage purchases of 80% of total beverage purchases for use throughout the hospital within three years. Include promotion of tap water over bottled water where possible.


  • For a host of free tools and resources on sustainable hospital food service including purchasing guides, reports, factsheets, and policy statements, click here.
  • For a list of California hospitals and health systems that have incorporated the Healthy Food Challenge into their sustainability agenda, click here.
  • The Healthier Hospitals Initiative (HHI) is a national campaign to implement environmental health and sustainability in the health care sector, including leadership engagement, healthier foods, less waste, safer chemicals, leaner energy, and smarter purchasing.  HHI was developed by Health Care Without Harm and Practice Greenhealth in collaboration with eleven of the largest, most influential U.S. health systems, including two California leaders – Kaiser Permanente and Dignity Health.