In Mainehealth, the increase in access to healthy foods in the community begins on its hospital campuses. The commitment of the health system to provide healthy food to hospital to patients, their families and team members includes:
- Serving more fruits and vegetables.
- Buy more local food.
- Encourage healthy drinking choices.
- Prepare for healthier recipes.
- Market healthy foods in cafeterias and menus.
The “Mondays of the factory” are an example. Every Monday, the cafes of the Mainehealth hospital highlight plant meals, which support the decrease in meat consumption that can help reduce chronic diseases and help environmental sustainability. The health system favors purchases and the service of fruits, vegetables and seafood cultivated locally, working with farmers and local distributors to obtain fresh and seasonal foods or additional sugar.
In addition, health and health treatment programs in Mainehealth offer education, support and strengthening skills on healthy cuisine and diet. Patients set themselves and reach their own health objectives and learn to authorize themselves chronic conditions thanks to healthy lifestyle changes. HBLT programs are built around four components: programming of chronic diseases based on evidence; Support by peers in person; Community partnerships and resources; and access to healthy foods and recipes.
Among its other “Food is Medicine” initiatives, Mainehealth joins Good Shepherd Food Bank to operate three hospital pantry in the state – in Farmington, Norway and Portland – which are created like small grocery stories. These pantry distribute nutritious foods, often local with information on how to use and prepare them.