Health care food service programs are rapidly becoming more sustainable, following a conscious decision to provide fresher, more sustainable foods, says the 2011 Menu of Change report published by the Health Care Without Harm (HCWH) Healthy Food in Health Care (HFHC) program. It is the second in a series of reports tracking progress in this area and contains the results of a survey of U.S. hospitals and long-term care facilities that work with HCWH on implementation of sustainable food ...
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