Transforming Hospital Nutrition: Good Food, Healthy Hospitals Program Expands Across Pennsylvania
HARRISBURG, PA — The Good Food, Healthy Hospitals program is expanding its reach in Pennsylvania, now encompassing 63 hospitals across 11 health systems. The initiative, which began in Philadelphia in 2014, has seen a notable increase in participation with 12 new hospitals joining within the past year. This expansion underscores the commitment of Pennsylvania's healthcare community to foster environments that support nutritious food and beverage choices.
Secretary of Health Dr. Debra Bogen highlighted the program's progress, stating, "The Department of Health is proud of the steady growth and success of the Good Food, Healthy Hospitals program. Thank you to all the health care systems that have embraced this program and developed innovative ways to make their facilities healthier for the community, patients, visitors, and staff." By prioritizing access to healthier food options, the program aims to not only aid in healing but also in illness prevention, impacting lives across the Commonwealth as these health-conscious choices resonate through families and communities.
The recent growth includes hospitals from Southwestern Pennsylvania, such as Frick, Latrobe, and Westmoreland; Southcentral hospitals like Lancaster General and Women and Babies; and Southeastern facilities including Abington and Einstein Montgomery, among others. These additions are part of a broader effort to extend the program's influence statewide.
The collaborative effort involves key partnerships with The Hospital and Healthsystem Association of Pennsylvania (HAP) and the Philadelphia Department of Public Health (PDPH). HAP President and CEO Nicole Stallings emphasized the broader role hospitals play, saying, "Hospitals do much more than care for people when they're sick or injured. By providing access to and education about nutritious food, care teams help patients build healthy habits to improve their lives."
Participating hospitals commit to integrating comprehensive food service guidelines that include displaying nutritional information prominently, promoting water as a primary beverage choice, and prioritizing the availability of healthier snacks and locally sourced foods. These standards are designed to reshape hospital food environments, making nutritious options more accessible for patients, staff, and visitors.
The initiative's expansion is supported by funding from the CDC's Preventive Health and Health Services Block Grant, enabling continued growth and the provision of technical assistance to participating health systems. This assistance includes help with implementing guidelines and conducting annual reassessments to ensure ongoing progress and adherence to the program's goals.
Dr. Frank Franklin, Interim Philadelphia Health Commissioner, praised the program's collaborative nature, stating, "The Good Food, Healthy Hospitals initiative is an outstanding example of a partnership that goes beyond treatment by ensuring a nutritious food environment for the workforce, visitors, and patient populations."
As the program continues to evolve, its impact on public health is expected to be profound, empowering hospitals to play a pivotal role in fostering healthier communities across Pennsylvania. Through strategic partnerships and a commitment to excellence, the Good Food, Healthy Hospitals program stands as a model for integrating nutrition into healthcare settings, promoting a culture of well-being that extends beyond hospital walls.
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