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Health Care Without Harm
1310 Broadway
Somerville, Massachusetts 02144

Healthy Food in Health Care (HFHC) is a national initiative of Health Care Without Harm (HCWH), developed in conjunction with its member organizations. We work with hospitals across the country to help improve the sustainability of their food services. Founded in 2005, the program provides education, tools, resources, and support to health care facilities, making the connection between the health of patients, staff and community and the food they serve. The program aims to leverage the significant purchasing power and health expert status of hospitals to promote a healthier food system. By purchasing foods that are produced, processed and transported in ways that are protective of public and environmental health, hospitals can make a profound difference in the food system and in their own food environments.


Name Title Phone
Stacia Clinton
Healthy Food Program Coordinator - New England 978-660-2537
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Stacia Clinton, RD. LDN. is a Healthy Food in Health Care Program Coordinator for the global non-profit organization Health Care Without Harm guiding local and sustainable institutional purchasing and program development for the six-state New England region. Nationally she directs the organizations’ Healthy Beverage Program providing technical assistance to health care facilities in support of community health and obesity prevention. She drives clinical advocacy and pertinent policy efforts to improve the food system through involvement with regionally-based and national organizations. She brings her experience as a registered and licensed dietitian in the state of Massachusetts, serving as chair of The Academy of Nutrition and Dietetics’ Environmental Nutrition dietetic practice group. In addition to this, Stacia has extensive experience in the field of food service and clinical nutrition management with past positions in small and large scale health care facilities. She previously co-owned and directed a successful private practice based in Connecticut, Nutrition and Wellness Counseling LLC, with a focus on holistic nutrition care. Stacia speaks nationally on topics of sustainable food systems and obesity prevention strategies. Her commentary has been featured in publications such as Today’s Dietitian, Food Service Director Magazine and numerous local outlets. Stacia has assisted in authoring educational tools for the health care sector such as: The Food-Climate Relationship, The Balanced Menus Recipe Toolkit, and Hydrate for Health: A Call for Healthy Beverages in Health Care.
John Stoddard
Jennifer Obadia
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I am the Eastern US Regional Director, Healthy Food in Health Care Program with Health Care Without Harm. I am fortunate that in this role I am able to work with wonderful health care institutions and food systems advocates in Vermont and across all of New England.
Lauren Kaskey
(413) 218-8085
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Lauren is happy to call Vermont home after a decade in the Boston, MA. She is a recent transplant to Fayston and has quickly acclimated to living in nature's playground and seeing the stars. Her background is in institutional procurement as well as food systems policy advocacy. In the past few years, she has managed the Fresh Fruit and Vegetable Program for the Boston Public School system and more recently worked for the Agency of Education as a Child Nutrition Consultant specializing in procurement. Lauren is currently a Procurement and Facility Engagement Coordinator for Healthy Food in Health Care and looks forward to building a stronger, more sustainable food system throughout the region.
Betsy Skoda
(206) 605-4467
Network Groups: Food Access


  • Food Distribution or Storage
    • Support organization: Food Distribution or Storage
  • Retail Food Outlets
    • Support organization: Retail Food Outlets
  • Food Access and Nutrition
    • Community / public garden
    • Cooking / nutrition classes
    • Senior meal site / nutrition programs
    • Support organization: Food Access and Nutrition
  • Education
    • Career and Technical Education Center
    • General food system education
    • Internship / Apprenticeship / Mentorship programs
    • Support organization: Education
  • Workforce Development
    • Support organization: Workforce Development
  • Energy
    • Other: Energy
  • Regulations and Public Policy
    • Advocacy organization