Since 2021, plant-based meals have been the default option for patients at New York City Health + Hospitals. Now, a new paper published in the American Journal of Lifestyle Medicine has found that the policy has high patient satisfaction, reduces greenhouse gas emissions, and lowers costs.
Patient acceptance of the plant-based meals, which are the primary lunch and dinner option at 11 hospitals, is extremely high at more than 95%. Patient satisfaction is not far behind, reaching over 90%.
Calculations indicate that the hospital system’s emissions have reduced by 36% as a result of the plant-based menu, while the cost of the plant-based entrees is $0.59 less than for meals containing animal products. This saved a total of $318,000 in 2023.
The program has been introduced based on research indicating that plant-based diets may help to prevent, manage, and in some cases even reverse chronic diseases. By prioritizing plant-based meals and nutrition education during hospital stays, it is hoped that patient outcomes could be improved and the likelihood of readmissions may be reduced.
Proven success
Over 20 plant-based meals are offered by New York City Health + Hospitals, taking inspiration from a variety of culinary traditions to reflect the diversity of the city’s population. Dishes include Jackfruit Carnitas with White Rice and Jicama Slaw, Orange Cauliflower with Edamame, Pigeon Peas and Pumpkin Stew, Penne Pasta with Pea Pesto, Mushroom Stroganoff, and Root Vegetable Tagine.
The program was initially only offered at lunchtimes, but proved so popular that it was extended to dinners. Elsewhere in the US, hospitals are using other strategies to convince patients to choose plant-based options; these include describing meals based on their flavor, ingredients, and sustainability, rather than using labels such as “vegetarian” or “vegan” which may be off-putting to some people.
“The proven success of New York City Health + Hospitals’ plant-based meals programs should inspire hospitals across the country to implement similar programs,” said Anna Herby, DHSc, RD, CDCES, co-author of the new paper and manager of the Physicians Committee for Responsible Medicine’s Healthy Hospital Program. “Hospitals that offer patients plant-based meals provide a teachable moment on how to prevent or reverse obesity, heart disease, type 2 diabetes, and other diet-related conditions that are so often the cause of hospitalization.”
