In recognition of National Nutrition Month, NYC Health + Hospitals has announced the milestone of serving over 2 million plant-based meals to patients since launching the program in March 2022. In 2024 alone, the health system served over 900,000 plant-based meals to its patients.
“By helping New Yorkers lead healthier lives, we are building a healthier city for us all”
The initiative, developed in collaboration with Sodexo, is based on scientific evidence linking plant-based eating patterns with improved health outcomes. Studies suggest that plant-based diets can reduce the risk of cardiovascular disease, type 2 diabetes, obesity, and certain cancers, while also supporting weight management and the treatment of conditions like hypertension.
“It’s been an incredible three years. Crafting quality food has always been the first thought in mind. Crafting quality innovative food to help heal others is even more rewarding. I am so proud of our team, who have collaborated with NYC Health + Hospitals to be the first in the nation to introduce a successful robust plant-based menu,” commented Philip DeMaiolo, CEC, AAC, Sodexo corporate chef at NYC Health + Hospitals.
Beyond the health benefits, the transition to plant-based meals has also had environmental and economic impacts. The shift resulted in a 36% reduction in carbon emissions and a 59-cent per meal cost savings.
Meals are prepared at the Culinary Center in Brooklyn, where the team creates dishes from scratch. The hospital’s foodservice staff play a key role in educating patients about the nutritional benefits and flavors of the plant-based options. New dishes are introduced as “Chef’s Recommendations” and only added to the menu if they achieve a patient satisfaction rate of 80% or higher.
Encouraging long-term healthy habits
In addition to the meals served during their hospital stay, patients are given a booklet with plant-based recipes to help them maintain healthy eating habits after discharge.
City officials expressed their support for the program. Mayor Eric Adams, who advocates for plant-based eating following his own health journey, stated, “By helping New Yorkers lead healthier lives, we are building a healthier city for us all.”
Cultural relevance and program success
Kate MacKenzie, executive director of the Mayor’s Office of Food Policy, also underscored the program’s success, noting that the plant-based options are not only nutritious but also culturally relevant to the diverse patient population in New York City.
The hospital system’s plant-based offerings include a variety of dishes, such as Black Bean Burgers, Curried Kabocha Squash, Sloppy Joe, and Vegetable Paella. As the program continues to grow, NYC Health + Hospitals plans to introduce even more plant-based meals in the future.
“It’s truly inspiring to see how our food and nutrition teams work tirelessly every day to improve the well-being of our patients through the power of healthy, plant-based food. The dedication and passion behind every meal served are making a real difference in the lives of those we care for,” said Samantha Morgenstern, vice president of operations at Sodexo for NYC Health + Hospitals.
