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Healthy Food Program

From 2010 to 2014, Oregon PSR partnered with Health Care Without Harm (HCWH) to host and implement their Healthy Food in Health Care (HFHC) Program here in Oregon. That program continues in Oregon but is no longer hosted by Oregon PSR. Following is an archive of the Oregon Program during that time.

Learn more about and connect to key contacts in the ongoing Northwest Healthy Food in Health Care Program.

Healthy Food Program Archive

The way our food is produced, distributed and consumed has significant impacts on the health of the environment, communities and individuals. Unsustainable agricultural practices contribute to air, water and soil pollution, climate change, and a loss of biodiversity. Producing food ideal for shipping long distances rather than immediate consumption may impact the nutrient density of the foods we eat as well as further contribute to environmental and public health degradation from carbon emissions. 

Program Initiatives:

  • Oregon Healthy Food in Health Care Project: Provided educational opportunities, resources and support for healthcare foodservice departments at Oregon hospitals.
  • Oregon Institutional Food Purchasing Project: Provided training and technical assistance to institutional food buyers to increase their knowledge and purchasing of Oregon grown and produced specialty crops (fruits, vegetables and tree nuts).
  • Oregon Food Matters Project: Provided educational and training opportunities as well as advocacy engagement for health practitioners interested in supporting greater public understanding and effective policy solutions to sustainable food system issues.