HCWH Europe defines sustainable food as food that is economically viable, environmentally sustainable, minimises food waste and causes no harm to human health whilst supporting human dignity and justice. This means that sustainable food encompasses fresh, organic and locally grown food that is produced and consumed in a way so that food waste is minimised. 

HCWH Europe advocates for a EU definition of sustainable food that addresses the chemical input and carbon footprint of food as well as advocating for commonly agreed European standards or criteria for sustainable food.

HCWH Europe has produced a number of factsheets, guidelines and reports that facilitate the change towards healthcare facilities implementing sustainable food supply chains:

• Better Food, Better Health, Better Environment: The Benefits of Sustainable Food Procurement in Hospitals (pdf) (1/2008)
• Model Menu for Sustainable Food (1/2008)
• Recipe for Change: 10 "Golden Rules" for Getting More Local and Organic Food onto Hospital Menus (pdf) (1/2008)
• Fresh, Local and Organic: A Successful Recipe for Improving Europe's Hospital Food (pdf) (12/2007)