Leveraging hospital food purchasing to support local economies

Green (he/him) is executive director of the Common Market Southeast, a nonprofit food distribution organization whose mission is to bring good, fresh food grown by small- to mid-sized family-owned farms to local communities. Prior to coming to the Common Market, Green worked at the Kroger Co. for 18 years in various roles including legal counsel, store manager, district manager, and vice president of operations. Green has also practiced law in the areas of civil litigation and general corporate work. He is a graduate of Howard University where he obtained his bachelor’s degree in business management and the University of Kentucky where he received his J.D. He is very involved in the community, having volunteered for organizations such as the Boy Scouts of America and Junior Achievement. He currently serves on the board of the Automotive Training Center, helping young people overcome difficult backgrounds to gain careers in automotive repair.

Hans began his love for food when he was about 5 years old when he cooked his first omelet. Growing up in a household of two amazing parents who could make anything taste delicious, he learned all there is to know about food. One of his grandmothers was of Italian descent, and the other was Danish and a French-trained chef who taught him about the basis of culinary perfection. Hans started out working as a chef with inspiration from Mexican cuisine and followed that path for many years. He then grew into worldly cuisines and worked in restaurants all over New York City. He then went into business dining for many years. In 2021, Hans chose to work in health care. He found himself loving the ability to make a patient's stay more enjoyable. His career in food, coupled with sustainability, has become a priority, and he plans to continue to make the future of food more viable.