Locally produced foods require less preservatives, packaging and energy use for transport making them
healthier for humans and the environment.

For example, a locally grown apple travels a distance of 60 miles while a non-local apple travels, on average,
over 1700 miles from farm to table. (Pirog and Benjamin 2003)

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Purchase of Local and/or Organic Foods for Patients and Cafeterias

Farm to Hospital: Promiting Health and Supporting Local Agriculture

Seasaonal Foods: A New Menu for Public Health

Farmers' Markets and CSAs on Hospital Grounds

Healthy Food, Healthy Hospitals, Healthy Communities