Healthy choices are becoming the norm at Cairns Hospital – and the Far North Queensland Hospital Foundation is leading the way.
Long recognised for funding equipment and research to support patients when they are unwell, the Foundation also plays a growing role in prevention – using its cafes, catering services and fresh food vending machines to make healthier food and drink options the easy, everyday choice.
Through its cafes, catering services and fresh food vending machines, the Foundation has played a key role in reshaping the hospital’s food environment – making healthier options easier to access, more visible and appealing for staff, patients and visitors.
The Foundation’s Social Enterprises have again been recognised by Health and Wellbeing Queensland, as leading the shift towards healthier food choices.
This focus is driving a significant shift in how people choose to eat while at the hospital, with healthier options increasingly becoming the go-to choice.
Foundation CEO Gina Hogan said supporting better health outcomes extended beyond equipment and services.
“We’re known for funding equipment and supporting care when people are unwell, but another important part of our work is also creating environments that support healthier choices every day,” Mrs Hogan said.
“We all know lifestyle and diet play a major role in long-term health, so it makes sense that the food environment within a hospital reflects that.
“What’s really encouraging is seeing staff, patients and visitors embrace those healthier options. When they’re easy to find, well-presented and appealing, people are choosing them – and that’s a positive outcome for everyone.”
The Foundation operates SeaBreeze Cafe, dCafe, FNQ Foundation Feast and fresh food vending machines across the Cairns Hospital campus and now externally, with each outlet designed to make healthier food and drink options a simple, practical choice.
This approach also has contributed to Cairns and Hinterland Hospital and Health Service achieving 100 per cent compliance with Queensland’s A Better Choice standards — reflecting the strength and consistency of healthy food and drink options across all outlets.
Foundation Social Enterprise Operations Manager Michael Hooper said the shift had been driven by small but deliberate changes across every outlet.
“The transition has been overwhelmingly positive across all our services,” Mr Hooper said.
“We’ve focused on making healthier options clearly labelled and easy to access. When you get that right, people respond.”
Health and Wellbeing Queensland’s A Better Choice Strategy, introduced in 2021, encourages healthier food environments through a traffic light system – promoting “green” options, increasing “amber” choices and limiting “red” items.
Health and Wellbeing Queensland Chief Executive Dr Robyn Littlewood said results across Queensland showed the impact of that approach.
“The program is driving real change, supporting hospitals to increase healthier choices in their cafes and vending machines,” Dr Littlewood said.
“Research shows that when nutritious, appealing options are available, customers are more likely to choose them.”
The Foundation’s work in enhancing food and drink environments at Cairns Hospital was recognised at the 2025 A Better Choice Healthcare Awards, where it received the Transforming Food and Drink Environments Award.
Mrs Hogan said the recognition reflected a long-term commitment to improving health outcomes across the region.
“Our focus has always been on supporting better health for our community, and creating healthier food environments is a practical way we can do that every day,” she said.
Photo: Foundation Executive Chef Michael Orford, Cairns and Hinterland Hospital and Health Service Food Services Senior Supervisor Brenton Miller, Foundation Social Enterprises Manager Michael Hooper and CHHHS Food Services Manager Charlie Kumarage.
