
For nearly 60 years, Community Health Centers (CHCs) have been at the forefront of delivering care to populations with limited access to health care—preventing chronic illness, generating cost savings, and ensuring access to high-quality, affordable care. Long before the term Food for Health became part of national health conversations, CHCs were already putting it into practice. At the very first health center in Mississippi in 1965, Dr. Jack Geiger famously wrote prescriptions for food, recognizing that addressing hunger was as essential to health as prescribing medication.
At CHCs across the country, food is being used for medicine, prevention, and connection. Whether through medically tailored meals, produce prescriptions, or partnerships with local farms and food banks, CHCs are redefining how communities access nutritious food as part of comprehensive health care. “Community Health Centers stand at the heart of the [Food for Health] movement. They don’t just treat chronic disease—they help prevent it by identifying food insecurity and connecting patients to nourishment and care.” – Aletheia House Health Center (AL)
For decades, CHCs have addressed the non-clinical factors of health that shape outcomes beyond the exam room, from transportation and housing to food security. Today, they are scaling these efforts through cross-sector collaborations, data-driven care, and innovative payment models that recognize food and nutrition as a core component of health. As another health center stated, “Healthy food is medicine—cultivating a world where hunger ends and health begins.” – Grace Health (MI)

Across the country, CHCs are translating these principles into action.
Lawndale Christian Health Center (IL): Operates an urban farm that distributes produce boxes to patients, building direct access to healthy food while fostering community connection. The model’s success was recently featured in Health Affairs for its innovative approach to clinical integration and sustainability.
Wai’anae Coast Comprehensive Health Center (HI): Through its Keiki and Kupuna Pantries, provides fresh produce and ready-to-eat meals for children and elders, supported by community health workers who also connect patients to Medicaid and SNAP. The center’s produce prescription program and on-site farmers markets are strengthening food systems from the ground up.

While financing and sustainability remain ongoing challenges, NACHC is leaning into this space—recognizing that scaling Food for Health programs are essential to advancing health outcomes and whole-person care. The question is no longer if food belongs in healthcare—it’s how we build sustainable systems that make it possible.
NACHC is helping to scale these efforts, reminding the nation that Food for Health is not new at CHCs—it’s a continuation of their decades-long mission to nurture health, dignity, and whole-person care. Building on this legacy, NACHC’s Food for Health Ecosystem takes a bold, three-pronged approach that meets patients where they are, strengthens community partnerships, and drives lasting improvements in health and well-being.
- Food Access and Security: Focusing on food insecurity and addressing systemic barriers to access through partnerships with food banks, pantries, and community-based organizations.
- Food for Health & Clinical Integration: Leveraging nutrition as a core component of healthcare by integrating food-based interventions into clinical settings to prevent, manage, and treat chronic diseases.
- Nutritional & Lifestyle Approaches: Applying a whole-person approach that honors cultural traditions and personal preferences, building skills in cooking literacy, nutrition knowledge, and self-management for health-supportive choices.
NACHC’s framework will help to guide how health centers can operationalize nutrition and food access within primary care and community settings- positioning them as the Employer, Provider, and Partner of Choice (EPPOC). Leveraging the 3 pillars, NACHC has developed SEPP goals: Science, Education, Practice, and Policy—which provide a roadmap for building sustainable, evidence-based, and community-centered models of care:
Science: Develop robust metrics and data points to measure the impact of Food for Health programs, including improved patient outcomes, cost savings, and community health benefits.
Education: Educate and inform the healthcare workforce, patients, and community partners about the importance of integrating nutrition into care—promoting food as a critical component of whole-person health.
Practice: Identify and scale sustainable, community-centered models for implementing Food for Health programs within Health Centers, including workflows, partnerships, and best practices.
Policy: Develop reimbursement strategies and policy frameworks to secure long-term financial sustainability for Food for Health initiatives, including aligning with value-based care models and exploring innovative funding sources.
Through this framework, NACHC is charting a path toward sustainable systems of care that recognize food as a vital component of whole-person health. Through collaboration, data-driven learning, and aligned policy efforts, this vision moves beyond programs—it builds the foundation for a healthcare model where nutrition and wellness are integral to achieving better outcomes, reducing costs, and strengthening community resilience.
This reflects what CHCs have always known: health happens in communities. When care is rooted in trust and responsive to real-world needs, outcomes improve, not just for patients, but for families and neighborhoods.
