A healthy workforce is foundational to a competitive economy – and that’s why the PA Chamber values UPMC’s leadership in treating nutrition as a core component of employee health, prevention, and productivity.
We recently spoke with Dr. Crystal Clark, Chief Medical Officer, UPMC Community HealthChoices within UPMC Health Plan about the growing momentum behind the concept of “food as medicine,” why employers should view nutrition as a business priority, and how practical, culturally responsive nutrition education can improve health outcomes – both inside and outside the workplace. Her insights underscore how employer-supported wellness strategies can benefit employees while helping businesses manage long-term healthcare costs.
Why should employers view nutrition as a business priority—not just a personal health issue?
Dr. Clark:
What you eat is just as important as how much you eat – it’s absolutely true that nutrition plays a direct role in your overall health and performance.
There’s a fitness aspect to taking care of yourself, but fitness isn’t just physical. It impacts your posture, mood, blood pressure, confidence, and outlook. When those outcomes improve, overall performance will improve as well. And, as a health-based organization, UPMC Health Plan sees this as a natural commitment and extension of our mission – and we actively reward our teams for engaging in activities that contribute toward their overall well-being.
We make appointments easily accessible, and when employees enroll in programs by a certain time each year and complete milestones that matter to them, they can earn extra paid time off.
Equally important, nutrition must be considered in terms of both calorie intake and nutrient quality. For example – at your local coffee shop, if you can choose between grabbing a high-calorie coffee-based drink versus a handful of almonds, some cheese, and a few crackers as a snack, the total number of calories between the two options may be the same, but which one will make you feel more satisfied? High calorie sweet drinks often behave like desserts which can cause spikes in blood sugar and energy levels. The combination of the protein and healthy fats contained in the nut and cheese option helps you feel satisfied longer without spikes in blood sugar and energy levels. So, it’s not just about a calorie limit each day – it’s about eating healthy amounts of carbohydrates, fats, protein, and fiber intake – much of it plant-based – that is critical.
It’s essential for employers to promote healthy eating because the alternative is directly linked to chronic conditions like diabetes, heart disease, and hypertension. These conditions drive higher healthcare utilization, absenteeism, and insurance costs. When employers support healthier eating and lifestyle choices, they’re investing in a more productive workforce and long-term cost containment.
How does improving employee nutrition translate into lower healthcare and insurance costs?
Dr. Clark:
Even modest improvements in nutrition can positively affect your blood pressure, blood sugar, and cholesterol. Over time, that means fewer emergency visits, hospitalizations, and complications. From an employer perspective, this can help slow the growth of healthcare spending and improve the overall value of employer-sponsored benefits.
What role does UPMC Health Plan see employers playing in creating healthier workplaces?
Dr. Clark:
Communication is key – and the value of your employees’ health is an investment employers should make.
This can take many forms, such as bringing in guest speakers or hosting demonstrations. For example, employers can invite a dietitian or offer incentives like coupons to healthier eateries. This not only encourages participation but also shows leadership by modeling the behavior, which signals that it truly matters.
Encouraging healthier nutrition choices doesn’t have to be expensive. Much of the content – recipes, guides, and tools – is available for free online. Employers can also create friendly competitions for those who want to engage. And never underestimate the power of employee resource groups. Employees like to organize around shared interests, and employers can support that by providing materials or simply tracking progress. The motivation that comes from employee-driven engagement shouldn’t be minimized.
While employers don’t need to do everything, they can absolutely set the tone. Supporting nutrition education, aligning benefits with preventive care, and partnering with health plans and community organizations all make healthier choices easier.
UPMC Health Plan recently completed the Better Food, Better Health pilot. What did the program reveal?
Dr. Clark:
This pilot took place in Philadelphia, where we identified hospitalization rates, diabetes, and heart failure as major challenges. We wanted to remove barriers and help participants regain control of their health.
We started by providing medically tailored meals, monthly nutrition consultations, and fresh produce deliveries every two weeks. Participants also received a progress calendar with photos reflecting their community, tracking stickers, cooking skills cards with recipes, and a welcome kit to monitor blood pressure and weight. Importantly, we focused on individuals who had food choices available, rather than those experiencing food insecurity, so we could better evaluate behavior change.
What we learned was that nutrition challenges often intersect with other barriers. Some participants struggled with access to medications, storing large quantities of food, or knowing how to prepare and preserve fresh produce. We also had to work within cultural food preferences and habits. Over the year-long pilot, we found that access to medically tailored meals, fresh produce, and nutrition education helped stabilize health and prevent further decline in people with chronic disease.
While many participants didn’t experience significant weight loss, they reported feeling more in control of their eating habits and believed they could sustain healthier choices over time.
Our collaboration with Philabundance was a capstone of the project. We hosted a “cook-in” where a chef and dietitian taught participants – some with physical impairments – how to prepare a healthy meal they could enjoy together, then take home with ingredients and instructions. The level of engagement and the quality of questions asked dispelled the misconception that people aren’t invested in their health.
The takeaway is clear: targeted, practical nutritional support works best when paired with education and trust-building. Employers can apply these lessons by offering wellness programs that are accessible, culturally responsive, and aligned with real-life challenges.
On a personal note, I learned that cooking healthy food doesn’t have to be complicated. People often just get tired of eating the same things. Teaching individuals how to prepare food that’s delicious, affordable, and simple is one of the most impactful things you can do. Healthy food has to taste good for people to adopt it long-term – and that’s absolutely achievable.
How do community relationships factor into UPMC Health Plan’s approach to nutrition and health?
Dr. Clark:
Our collaborations with organizations like MANNA and Philabundance show how healthcare systems, nonprofits, and communities can collaborate to address health at its root causes. These relationships help strengthen communities and align closely with what employers increasingly care about: workforce stability and economic vitality.
What is the Teaching Kitchen Collaborative, and why is it important for workforce health?
Dr. Clark:
In 2011, Harvard Medical School launched Healthy Kitchens, Healthy Lives because physicians understood the importance of nutrition but weren’t receiving enough practical education on it. Teaching kitchens allow people to experience cooking healthy food from scratch and understand how flavor and nutrition work together.
Over time, the concept expanded into teaching and test kitchens for broader audiences. This was often funded through grants to help laypeople, community groups, and faith-based organizations build culinary skills. Many participants are surprised by how confident and capable they feel afterward.
Teaching kitchens focus on hands-on learning: preparing meals, reading labels, and developing lasting habits. It’s a model that supports long-term health and is gaining national attention as a scalable solution.
What is UPMC Health Plan’s long-term vision for nutrition, prevention, and employer health?
Dr. Clark:
Our goal is to continue integrating nutrition into healthcare delivery, employer solutions, and community collaborations. When we treat food as part of health—and health as part of economic competitiveness—we can help employers build healthier teams and more sustainable benefit models.