In a strategic move coinciding with the White House’s focus on hunger, nutrition, and health, the Department of Health and Human Services (HHS) has introduced groundbreaking approvals that enable state health care plans to utilize Medicaid funding for nutritious food.

While the concept of using nutrition to improve healthcare outcomes has gained widespread acceptance, it has often lacked adequate funding. Numerous pilots and studies in recent years have showcased the public health and economic benefits of promoting nutritious eating, but funding for initiatives aimed at making healthy food more accessible to individuals battling diet-related diseases has been limited.

Recent efforts by HHS seek to change that. Perrie Briskin, a Policy Adviser at the Centers for Medicare and Medicaid Services, described the development as a significant milestone during a White House video conference. The approvals, facilitated by Section 1115 Medicaid waivers, allow health care plans in approved states to leverage Medicaid‘s substantial resources. Briskin highlighted that state health insurance plans like Medicaid possess billions of dollars that can now be allocated towards nutrition support. She emphasized that the approvals encompass numerous groundbreaking policies.

Approved measures recognize the significant impact that various social factors, such as living conditions and dietary choices, have on overall health. The food banking sector has long awaited this expansion of Medicaid, which was notably highlighted in the White House’s national strategy. Lisa Hamlet-Fugitt, Executive Director of the Ohio Association of Food Banks, expressed her excitement, referring to the Medicaid expansions as game-changers.

Initial approvals were granted in Massachusetts and Oregon, permitting Medicaid funds to be utilized for medically tailored meals, nutrition education, and food assistance for children and pregnant women with clinical needs. Shortly afterward, Arizona received approval to provide various housing interventions under the same program. Arkansas also secured approval to offer critical nutritional services and housing support.

Massachusetts has included support for nutrition aid as part of a comprehensive reform package for the state’s MassHealth program, involving a five-year investment of $67.2 billion. Catherine Lynn, Vice President of Communications and Public Affairs at the Greater Boston Food Bank, emphasized the significance of this investment.

Greater Boston Food Bank has been exploring Medicaid‘s evolving view of nutrition-related insurable activities since 2018 when MassHealth began testing the impact of social needs on health through 1115 waivers, albeit on a smaller scale. With the infusion of new funding, Greater Boston Food Bank is evaluating its potential role within this expanded and more permanent program.

Food Bank of Western Massachusetts has been investigating the links between hunger and health for several years through a program that connects food-insecure individuals identified through the healthcare system with emergency food relief. Alan Dallman, Hunger Solutions Innovator at the food bank, sees food banks as connectors in states approved for Medicaid funding.

Centers for Medicare and Medicaid Services encourage other states to seize the opportunity to expand Medicaid‘s coverage. In response to a question from a representative of Feeding America during the call, Briskin urged food banks to engage with their state Medicaid agencies, expressing a desire for replication of the initiative in other states.

Some stakeholders in the hunger relief sector adopt a cautious approach towards the new direction in Medicaid funding, preferring to adopt a wait-and-see attitude. Kyle Waide, President and CEO of Atlanta Community Food Bank, acknowledges the enthusiasm surrounding the new funding but also its political complexity. He notes that many parts of the country have not yet committed to dedicating Medicaid resources on such a large scale.