Session Description: Food for Health programs integrate access to nutritious foods directly into primary care to address chronic disease, food insecurity, and rising healthcare costs. Through interventions such as produce prescriptions, medically tailored meals, and clinic-based food pantries, health centers are advancing both clinical outcomes and economic sustainability.
This session will showcase a replicable, health center–based Food for Health model that aligns nutrition strategies with value-based care goals. Participants will explore how integrating nutrition screening into electronic health records, developing standardized referral pathways, and collaborating with local food systems can generate measurable returns on investment (ROI) and improve outcomes for patients managing diabetes, hypertension, and other chronic conditions.
Drawing on successful examples from different programs and health centers, the session will highlight the broader ripple effects of these initiatives—strengthening local economies, supporting sustainable food systems, and reducing the total cost of care. Participants will leave with actionable strategies and tools, including NCFH’s Food for Health Replication Guide, to assess readiness, build partnerships, and implement Food for Health programs that drive both clinical and community impact.
Learning Objectives:
Describe how Food for Health programs improve clinical outcomes, reduce costs, and align value-based care strategies.
Evaluate operational and financial approaches for integrating nutrition access, screening, and referral systems into primary care workflows.
Apply practical tools and partnership strategies—such as NCFH’s Food for Health Replication Guide—to design and implement sustainable food for health initiatives that benefit both patients and communities.
