H.R. 8390: National Food as Medicine Program Act of 2026

The National Food as Medicine Program Act of 2026 aims to create or expand initiatives that integrate food and nutrition services into healthcare. The bill outlines several key components:

1. Grant Program for States

The bill establishes a grant program where the Secretary of Health and Human Services will provide funding to states to develop and enhance Food as Medicine programs. The goals include:

• Reducing nutrition-related chronic conditions
• Addressing food and nutrition insecurity
• Improving overall health through access to locally-sourced agricultural products

States applying for grants must demonstrate partnerships with healthcare providers and organizations that supply locally-sourced agricultural products. The use of funds from these grants will prioritize programs that provide medically supportive foods and nutritional interventions.

2. Reporting Requirements

States receiving grants must report their findings back to the Secretary after three years. The reports should evaluate:

• The impact of the Food as Medicine program on health outcomes and healthcare utilization
• Data on participating individuals' health and nutrition
• Recommendations for program improvement

3. Technical Assistance from the Department of Agriculture

The Secretary of Agriculture will also provide technical assistance through cooperative agreements with organizations to connect food producers and healthcare providers for the implementation of Food as Medicine programs. This aims to enhance support for farmers and their ability to provide nutritious foods.

4. Reporting to Congress

One year after the first grants are awarded, the Secretary of Health and Human Services, in coordination with the Secretary of Agriculture, must submit a report to Congress. This report will summarize information from the states and provide recommendations for best practices in executing the program.

5. Development of Food as Medicine Guidelines

The bill requires the Secretary of Health and Human Services to develop guidelines for implementing Food as Medicine programs. These guidelines will:

• Include recommendations for clinical nutrition training and support for healthcare providers
• Address food insecurity as a factor in eligibility for program participation
• Outline standards for food procurement sourcing from sustainable producers
• Determine who can provide the medically supportive food interventions

There will also be a public comment period for stakeholders to provide input on these guidelines before they are finalized.

Relevant Companies

• CARG (Cargill) - A major player in the agricultural sector that could see changes in demand and supply practices due to the emphasis on locally-sourced and sustainably-produced food products.
• CMI (Campbell Soup Company) - As a major food brand, they may need to adapt their product offerings to align with the program's focus on nutrition and medically supportive foods.
• USFD (US Foods Holding Corp) - As a foodservice distributor, they might be impacted by changes in how food is sourced and supplied to healthcare facilities under this program.