The concepts of “food as medicine” and “food as preventative medicine” are of growing interest in the health-care field, but Food is still a relatively new Focus Area, especially in terms of understanding how it intersects with environmental sustainability and social equity. With many different groups and departments involved in food services — including dietitians, population and public health, researchers, contracted food services providers, and, increasingly, physicians and sustainability teams — much work is happening. As we all continue to think about our roles in relation to food, together we can contribute to this important Focus Area.