Healthy Hospital Food Act of 2025: Advancing Patient Recovery Through Nutrition
Purpose: To establish comprehensive nutritional standards for hospital food services that support patient recovery, promote healing, and provide education about the vital role of nutrition in health.
Section 1: Hospital Food Quality Standards
A. Nutritional Requirements
- Minimum 50% organic ingredients in patient meals
- Locally sourced ingredients within 100-mile radius when available
- Elimination of processed foods, artificial additives, and high-fructose corn syrup
- Fresh, whole foods prioritized in meal planning
- Customized meal plans aligned with patient’s medical conditions
B. Local Sourcing Initiative
- Establish partnerships with local organic farms
- Create hospital gardens where feasible
- Develop seasonal menu planning based on local availability
- Support regional food systems and farmers
Section 2: Patient Education
A. Nutritional Education Program
- Mandatory nutrition consultation during hospital stay
- Take-home materials about nutrition’s role in recovery
- Cooking demonstrations and workshops
- Digital resources for continued education post-discharge
B. Discharge Planning
- Personalized nutrition plans for recovery
- Local food resource guides
- Connection to community supported agriculture programs
- Follow-up nutrition consultation options
Section 3: Implementation
A. Hospital Requirements
- Annual nutrition program audit
- Staff training on nutrition principles
- Kitchen facility updates as needed
- Documentation of food sourcing
B. Timeline
- 1-year preparation period
- 3-year phased implementation
- Annual progress reviews
Section 4: Funding
A. Initial Support
- Grants for kitchen upgrades
- Education program development
- Local farm partnership initiatives
- Staff training programs
B. Ongoing Resources
- Annual budget allocation for organic/local sourcing
- Educational material development
- Community outreach programs