What We Do

CEH’s Sustainable Food Program works to leverage the buying power of large institutions in order to expand the market for organic, local and sustainably produced food, and to confront the unhealthy practices of industrial food production. Currently the Food Program is focused on the health care sector, partnering with coalitions like Health Care Without Harm, to encourage Bay Area hospitals and major California-based national health care organizations to adopt healthier food purchasing practices.

By working with health care to change their food buying practices, CEH is creating a model of a healthier food system, and a major market for natural and organic food. We are also engaging new advocates for sustainable food among a very influential sector and creating case studies for institutional food service change.

Contact Charles Margulis, Sustainable Food Program Director, with any questions at 510.655.3900 x305 or cmargulis@cehca.org