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

This section establishes a grant program under which the Secretary of Health and Human Services awards grants to states to plan, implement, expand, or evaluate Food as Medicine programs conducted pursuant to Medicaid section 1115 waivers. Food as Medicine programs provide eligible individuals with medically supportive food and nutrition interventions (i.e., culturally appropriate, nutrient-rich whole foods—including fresh vegetables, fruits, legumes, nuts, seeds, whole grains, low-mercury high-omega-3 seafood, or lean animal protein—prescribed by health professionals to prevent, reverse, or treat certain health conditions; such interventions include tailored meals by registered dietitians, produce prescriptions from farms or food hubs, and nutrition coaching). In awarding grants, the Secretary prioritizes states partnering with (1) networks of health care providers, including public, nonprofit, community-based organizations, community health clinics, and federally qualified health centers; or (2) public, nonprofit, socially disadvantaged, or community-based organizations supplying locally- or regionally-sourced agricultural products produced, or transitioning to production, using a covered method (i.e., regeneratively produced, organically produced, or both). Grantees must use funds to provide such agricultural products through Food as Medicine interventions to reduce nutrition-related chronic conditions, address food and nutrition insecurity, and improve health. Not later than three years after receiving a grant, grantees must report to the Secretary on program impacts, including Medicaid data on health, nutrition, and behavioral outcomes; hospital admissions and readmissions; long-term care admissions; medication, emergency room, primary care, and specialty care utilization; and patient experience.

This section establishes a Department of Agriculture technical assistance program under which the Secretary enters into cooperative agreements with eligible entities—land-grant colleges or universities, food hubs, or Regional Food Business Centers—to provide producers with technical assistance and infrastructure support to connect with local health care providers participating in Food is Medicine programs established or expanded under section 2. In selecting entities, the Secretary prioritizes applications to assist beginning farmers and ranchers, socially disadvantaged farmers and ranchers, and producers of agricultural products made using covered production methods (as defined in section 2) or verified through community-based, culturally appropriate programs.

This section directs the Secretary of Health and Human Services, in consultation with the Secretary of Agriculture, to submit to Congress, not later than one year after the first grant is awarded under section 2, a report including information received from states under that section and recommendations on best practices for Food is Medicine programs (i.e., initiatives providing medically tailored nutrition to treat diet-related diseases).

This section directs the Secretary of Health and Human Services (HHS), in consultation with specified federal officials and stakeholders (including the Secretary of Agriculture; heads of relevant HHS agencies; and representatives from community-based organizations, small- to medium-sized farms operated by socially disadvantaged farmers and ranchers, food hubs, health care providers, and Medicaid managed care organizations), to develop and issue not later than one year after enactment (1) recommendations for states and counties to implement or expand Food as Medicine programs (as defined in section 2), clinical nutrition training for health care providers, and nutritional and behavioral support for patients; and (2) guidance related to (A) state inclusion of food or nutrition insecurity as eligibility conditions for such programs (in addition to chronic conditions); (B) eligible populations addressing food insecurity, nutrition insecurity, and chronic conditions; (C) duration and dosage of medically supportive food and nutrition intervention plans; (D) value-based procurement of food via managed care rate setting, including minimum percentages and tier-based incentives for products grown using covered methods of production by socially disadvantaged farmers and ranchers; (E) determination of permitted providers for medically supportive food and nutrition interventions; and (F) continuing education for health care providers prescribing such interventions. The section further requires a 30-day public comment period on any proposed guidance, which may not be finalized until 60 days after the comment period closes.