More Than 90% Patient Satisfaction for New York City Health + Hospitals’ Plant-Based Meals

NEW YORK—New York City Health + Hospitals’ plant-based meals satisfy patients, save money, and reduce greenhouse gas emissions, according to a new paper published in the American Journal of Lifestyle Medicine.

In 2021, New York City Health + Hospitals began making plant-based meals the primary lunch and dinner options for patients at its 11 hospitals. Since then, the plant-based meals have been well received, with patient acceptance over 95% and patient satisfaction above 90%.

“We put patient health first by putting plant-based meals first,” says co-author Samantha Morgenstern, MS, RD, CDN, a dietitian with Sodexo who helped implement the plant-based meals at New York City Health + Hospitals. “We proved that when given the choice, patients opt for and prefer nutritious and delicious plant-based meals.”

The program is based on research showing the benefits of plant-based diets in chronic disease prevention, management, and in some cases, reversal. Because dietary choices contribute significantly to health and may influence the likelihood of hospital readmissions, prioritizing plant-based meals and nutrition education during the hospital stay may help improve patient outcomes.

Food service associates visit patient rooms and verbally introduce the featured meals each day. The first item offered is the chef’s recommendation of the day, which is always plant-based. If this is not accepted, the patient is offered an alternate plant-based meal. If the patient chooses neither plant-based option, many other options are available. While the goal is to offer the most healthful meal first, patients are not restricted in their options.

The menu consists of more than 20 plant-based recipes, prepared and distributed by a central culinary center managed by Sodexo, with the culinary team continually developing additional recipes. To ensure alignment among all staff members, staff are educated about the health benefits of plant-based nutrition and about the new menu items.

Given the diversity of the New York City population, a variety of dishes were developed based on culinary traditions of Latin America, Asia, the Caribbean, Italy, Russia, and Ethiopia. Recipes 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.

Per-tray food costs for plant-based entrees cost $0.59 less compared to trays including animal products. In total, the program served almost 800,000 plant-based meals in 2023, with savings of $318,000.

The hospital system has also achieved a 36% reduction in calculated carbon emissions as a result of the new plant-based menu.

“The proven success of New York City Health + Hospitals’ plant-based meals programs should inspire hospitals across the country to implement similar programs,” says co-author Anna Herby, DHSc, RD, CDCES, who manages the Physicians Committee’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.”

The Physicians Committee’s Healthy Hospital Program, www.HealthyHospitalProgram.org, offers inpatient education tools, a free plant-based recipe book for patients, and other resources to support hospitals in providing patients plant-based meals. The program also features the Healthy Hospitals on Demand video series, including an episode at New York City Health + Hospitals.