Since the launch of its plant-based meals program in March 2022, NYC Health + Hospitals has served over 1.2 million plant-based meals to patients. The Kabocha Squash Curry & Lima Bean Dill Rice with a Caribbean curry sauce is just one of the many options available. In 2021, the health system served 783,000 plant-based meals and reported a 36% reduction in carbon emissions and cost savings of 59 cents per meal. Patients who have tried the plant-based meals have reported a satisfaction rate of over 90%.
The meals are prepared from scratch at NYC Health + Hospitals’ culinary center in Brooklyn and include a variety of options such as black bean burgers, mushroom stroganoff, penne pasta with pea pesto, and three bean chili. The Sodexo culinary team educates patients about the plant-based options of the day and gathers their feedback. New recipes are tested as “Chef’s Recommendations” and are added to the permanent menu if they receive a patient satisfaction score of 80% or above.
Patients are also provided with a booklet of plant-based recipes upon discharge to encourage them to continue plant-based eating at home. NYC Health + Hospitals President and CEO Mitchell Katz stated that many conditions can be improved with plant-based eating, such as cardiovascular disease, high blood pressure, and diabetes. Serving plant-based meals reflects the health system’s commitment to providing nutritious and culturally diverse food options to make patients’ hospital stays more comfortable.
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