2023 was the year all of the 11 NYC Health + Hospitals transformed their inpatient menus to plant-based and started offering tasty, healthy meals to promote positive health outcomes. A culinary menu that not only delivers essential nutrition but is also inspired by the cultural diversity of the health systems patient population and even saves on average 55 cents per dish!
NYC Health + Hospitals expects to serve over 850,000 plant-based meals this year alone and is already seeing the patient satisfaction rate improve to 95%. We’re expecting this talk will make some waves as a role model case study for many more hospitals, government-backed institutions, chefs and caterers to be inspired by and learn from.
Rob began his career with Sodexo in 1997, spending 17 years progressing through chef and innovation roles across the University networks, to then leading Sodexo’s North American business and now at Sodexo’s campus where Rob is leading the innovation agenda with a focus on sustainability and plant-based eating.
Katie is a social entrepreneur passionate about creating a healthy, sustainable, and just food system. Katie spent a decade leading food policy workshops at universities, government agencies, and large corporations. She is now utilizing her expertise to implement plant-based defaults in institutional foodservice.
Samantha has over 20 years experience as a dietitian in director roles and sees value nutrition brings to a patient’s recovery process. Samantha led the development and implementation of the Healthy Eating Plant-Based Initiative at NYC Health + Hospitals, which quickly grew from a few ideas to now a widespread movement!
Indy is the founder of Plant Futures, a plant-based advisory and consultancy with a mission to accelerate the shift towards a healthier, more sustainable food system by growing the demand for plant-based foods. One focus area is scouting for success stories, what can the broader industry learn and how they can implement them