The Institute has forged a national movement by highlighting the healthy and sustainable food practices in parks around the country, creating tools and resources for food service providers, and inspiring and influencing leaders in the parks and food industry to shift national policy. 

Highlighting Best Practices

Parks are pioneering innovative, healthy, and sustainable food practices, serving over 35 million meals to visitors annually. Download our food report: Food for the Parks, Case Studies of Sustainable Food in America's Most Treasured Places to explore examples of success from across the nation.

Implementing and Collaborating

The shift toward healthier and more sustainable food service is gaining traction from the White House to corporate cafeterias, from schools to national, state, and city parks. Download our sustainable food implementation guide, Food for the Parks: A Roadmap to Success for useful tools and helpful resources in transforming food service.

Scaling Sustainable Food Service

The Institute recently hosted the first Summit on Sustainable Food Service in Tarrytown, New York in partnership with the Stone Barns Center for Food and Agriculture and the Rockefeller Brothers Fund. At the summit, food industry leaders from parks, hospitals, school systems, airports, and retail outlets convened to identify and outline opportunities for collaboration in achieving a sustainable food system at scale and a healthier national food system. 



Food for the Parks: Case Studies of Sustainable Food in America’s Most Treasured Places showcases parks and concessionaires that have healthy and sustainable food programs in place and highlights a variety of best practices that can be adopted by other regional, local, and national parks.

Food for the Parks: A Roadmap to Success works as a toolkit offering strategies and ideas to inspire collaboration among partners and encourage them to take steps to create new healthy, fresh, and sustainable food programs in parks and other industries across the country.

For more information regarding our food work, contact us at

“Scenery is hollow enjoyment to a (visitor) who sets out in the morning after an indigestible breakfast.”

-Stephen T. Mather, First Director of the National Park Service