Resources: Food Procurement
Explore our curated resources below!
Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources
This concise guide, “Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources,” from Health Care Without Harm explores how shifting away from meat toward plant-based proteins can benefit health, environment, and equity. It breaks down the impacts of legumes, nuts, eggs, seafood, and dairy, and includes purchasing guidance to help healthcare facilities design nutritious, sustainable menus that align with values around social justice and planetary health
Plant-Forward Future
A vibrant suite of tools from Practice Greenhealth and Health Care Without Harm helping healthcare food services shift toward delicious, plant-focused menus. Featuring how-to guides, tasty recipes, marketing tips, and progress-tracking tools—plus the 30‑day Plant Powered challenge and Cool Food Pledge—this resource empowers facilities to improve health outcomes, reduce emissions, and engage diners creatively
Leveraging the power of procurement
Use your healthcare facility’s food purchasing power to transform food systems—promoting climate resilience, regional economies, and equity. This resource—part of Health Care Without Harm’s Healthy Food in Health Care initiative—offers standards, strategies, and real-world examples (like the pea‑based falafel pilot at Brigham & Women’s) to help hospitals
Sarah E. Johnson, BSN, BA, RN-BC, Sustainability Program Manager at Providence Health & Services, along with the Providence food services team, shares how the hospital is integrating more plant-based menu items into their cafeteria menu and sending less food to the landfill. The hospital tries to feature 1 – 2 menu items that are plant-based or plant-forward a day for employees to enjoy. The hospital composts daily, and in the 2018 – 2019 year were done 37% in their food waste. The team is aiming to reduce that by 5% each year. The team is also using more local produce, which makes some of their plant-forward diets cheaper than their meat ones, especially if sourcing local produce. The team shares a recipe for roasted tomato and artichoke pesto pasta that is served for employees.