Good Foods Purchasing Program Boosts Sustainability at County of Santa Clara Hospitals
SANTA CLARA COUNTY, CALIF. - The County of Santa Clara has made healthful and climate-friendly food a cornerstone of its sustainability practices at County hospitals.
The policy, known as the Good Foods Purchasing Program (GFFP), has resulted in food that is better for patients and staff as well as the environment, without sacrificing choice or flavor.
“Food is medicine, when used appropriately, not just for us but for the planet,” said Jocelyn Dubin, lead public health nutritionist with the County Public Health Department. “The more plant-based our foods are, the friendlier it is to the environment.”
The switch began in 2021, when the County of Santa Clara Board of Supervisors passed a Sustainable Purchasing Policy to reduce the environmental impact of food purchasing for County hospitals and provide more healthful options for patients, staff and visitors.
The County implemented the Good Foods Purchasing Program in 2023, orienting food and beverage purchasing at all three hospitals – Santa Clara Valley Medical Center, O’Connor Hospital and St. Louise Regional Hospital – around the core values of environmental sustainability, valued workforce, nutrition, local economies, and animal welfare.
The GFPP has ushered in a more climate-friendly, nutritious and budget-friendly approach to food service at County hospitals, which spend nearly $4 million per year on food and beverages.
When it comes to food, the hospitals are putting plants front and center, focusing on fresh fruits and vegetables that are grown within 250 miles of Santa Clara County and delivered within 48 hours of harvest.
The hospital system, Santa Clara Valley Healthcare (SCVH), is also moving toward purchasing all its meat from producers that do not use antibiotics or added hormones and are located within 500 miles of the county. The hospitals have introduced allergen-free “Universal Meals,” which are tasty vegan options that everyone can enjoy.
Since the implementation of GFFP, all three County hospitals have seen an increase in diner satisfaction as well as daily cafe and cafeteria sales. The new purchasing policy has also bolstered the local and regional economies, and the number of County contracts with local businesses has increased.
Another element of the GFFP is waste reduction. For instance, SCVH is working to completely eliminate water in plastic bottles, favoring beverage containers made from glass, aluminum, cardboard or plant-based materials.
GFFP is managed by the County Public Health Department (PHD) and funded by the California Department of Public Health CalFresh Healthy Living Program. The County contracted with the Center for Good Food Purchasing to implement the program.
Government agencies across the country have increasingly shown interest in the Center for Good Food Purchasing’s model, and federal institutions like the Department of Defense and National Park Service are considering its best practices.
The Good Foods Purchasing Program is part of a larger sustainability initiative in the County health system called the Santa Clara Valley Healthcare Climate Action Collaborative. To learn more about the ambitious effort, check out a story and video about the collaborative.