New Initiative Builds on Plant-Based Lunch Program With 95 Percent Satisfaction Rate
New York City Mayor Eric Adams and New York City Health + Hospitals (H+H) CEO Dr. Mitchell H. Katz today announced that culturally diverse plant-based meals are now the primary dinner options for inpatients at H+H/Lincoln, Metropolitan, and Woodhull Hospitals. The dinner program expands on the health care system’s successful plant-based lunch default program — launched in March of this year — which now boasts a 95 percent satisfaction rate.
“When it comes to preventing diet-related chronic disease, there is a growing recognition that it’s not our DNA — it’s our dinner,” said Mayor Adams. “Since January, we have introduced Plant-Powered Fridays into schools, introduced fresh produce into the nation’s only municipal emergency food system, and expanded Plant-Based Lifestyle Medicine Clinics to public hospitals across all five boroughs. Now, we are proud to announce the successful rollout and expansion of default plant-based lunch and dinner options at all H+H sites. This transformative program is already changing lives, empowering patients to take control of their own health and further cementing New York City as a leader in preventive medicine.”
“In the event we or a loved one has to be in the hospital, we should know that the food served will be comforting, tasty, and health promoting,” said Deputy Mayor for Health and Human Services Anne Williams-Isom. “Expanding plant-based offerings helps us do just that. Thank you to our food service partners and patient navigators for making this initiative both delicious and successful.”
“As a primary care physician, I speak with all of my patients about the importance of a healthy diet and how it can help fend off or treat chronic conditions like type 2 diabetes, high blood pressure, and heart disease,” said NYC Health + Hospitals President and CEO Mitchell Katz, MD. “Our new meal program is rooted in evidence for health benefits and environmental sustainability, and expands on the success of our Meatless Mondays Program.”
NYC H+H Plant Based Dish: Southern Black-eye Pea Casserole with Plant Based Corn Bread topped with Plant Based Shredded Cheese
Each year, H+H serves about 3 million meals for lunch and dinner. About half of all inpatients are eligible for plant-based dishes, and 60 percent have chosen them since the plant-based default program was launched — contributing to approximately 864,000 plant-based meals per year being served. It also builds on the Meatless Mondays initiative — launched in 2019 — in collaboration with then-Brooklyn Borough President Eric Adams.
Patients considered high-risk, those who are prescribed a special diet, or given a referral can meet with one of more than 100 registered H+H dieticians to learn more about the benefits of a plant-based diet. There are 14 new plant-based options with a selection offered each day. The meals are inspired by the flavors of Latin, Asian, and other cuisines that represent the health system’s diverse patient population. Thai noodle bowls, Spanish vegetable paella with yellow rice, and a Southern black-eyed pea casserole are just some of the new, “chef’s choice” options being offered to patients at these three sites. Food Service Associates work with patients on meal choice and selection from the beginning of their stay until they are discharged, and encourage them to choose healthy meals as part of their healing and recovery plan of care.
“Food is medicine, especially in our moments of sickness. Nutritious, healthy food should be available wherever New Yorkers are, but especially in institutions that are meant to restore health,” said New York City Department of Health and Mental Hygiene Commissioner Dr. Ashwin Vasan. “It starts with us, and we must lead by example, so this is an important step forward. Congratulations to Health + Hospitals for making nutritious and delicious plant-based foods the default option for patients who are there to heal and to return to health.”
“These new recipes have been taste-tested and approved by many of our patients and staff, and we’re excited for everyone to try them,” said Dr. Michelle McMacken, executive director, Office of Nutrition and Lifestyle Medicine, NYC Health + Hospitals. “The new meals are delicious, nutritious, and rooted in communities across New York City, from sancocho to pad thai to falafel."
“As a registered dietitian I am grateful that plant-based foods are being recognized as essential for the health of New Yorkers and our patients,” said Mercedes Redwood, MS, RD, assistant vice president for management services, NYC Health + Hospitals. “We have worked closely with our chefs and clinical dietitians to produce a menu that is culturally appropriate, tasty, and sure to enhance our patients dining experience.”
“Across the city, we are striving to make the healthy choice the easier choice,” said Kate MacKenzie, executive director, Mayor's Office of Food Policy. “As we continue to broaden the administration's goal of ensuring access to delicious and nutritious meals for all New Yorkers, the implementation and expansion of this program highlight how city facilities can lead on encouraging healthy lifestyle changes.”
Non-plant-based options continue to be available and are offered in accordance with a patient’s prescribed diet.
Plant-based nutrition is a style of cooking and eating that emphasizes, but is not necessarily limited to, fruits and vegetables, whole grains, legumes, nuts and seeds, plant oils, and herbs and spices, and reflects evidence-based principles of health and sustainability. Scientific research has shown that plant-based eating patterns are linked to significantly lower risk of cardiovascular disease, Type 2 diabetes, obesity, and certain cancers. They can also be effective for weight management, as well as treatment of certain chronic diseases, including Type 2 diabetes, hypertension, and hyperlipidemia.
H+H plans to offer plant-based dinner options at all hospitals this fall, and, by year’s end, plans to offer plant-based supplements and tube feeds. The system plans to introduce the plant-based menu options to post-acute care facilities by January.
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