HCWH’s Menu of Change Report documents the progress of and establishes benchmarks for sustainable hospital food service operations. First released in 2008, with follow-up reports in 2011 and 2013, the Menu of Change Report contains findings and analysis of a survey of health care institutions engaged in Healthy Food in Health Care (HFHC) work. The report also contains summaries of HFHC National Initiatives and Regional Projects, as well as highlights of model hospitals and HFHC Award Winners.