Winter 2019

Farm to Hospital

Alums help hospitals serve nutritious, sustainably produced food.

Previous Next

Photo: Anna Miller

Working for Health Care Without Harm, a national nonprofit, John Stoddard, N09, and Jennifer Obadia, NG11, help about 150 New England hospitals fill their bedside trays and cafeteria tables with nutritious, sustainably produced food. By educating staff and connecting them to local farmers, they make it easier for hospitals to find foods that keep people and the environment healthy. Like schools, hospitals—including Brigham and Women’s, shown here—purchase a lot of food, so leveraging that buying power can make a big difference for patients, the public, and the planet.

Top Stories

Top Docs

Nine nutrition experts who are doing big things with their Ph.D.s.

Is Calorie Counting Dead?

For a century now, dieters have been trying—and failing— to lose weight by obsessively tracking the calorie content of everything they eat. There has to be a better way.

The Unstoppable Frances Stern

How Stern’s first-of-its-kind nutrition center became a model for other clinics and a training ground for generations of dietitians devoted to the cause.

Editor's Picks

Warning: Falling Strength Ahead

Researchers take a crucial step in the fight against muscle loss.

10 Things You Need to Know About Fiber

A nutritional epidemiologist separates the facts from the hype.

The Fridge-in-the-Classroom Test

Could putting refrigerators in classrooms lead to healthier snacks?