{"id":15334,"date":"2023-10-23T18:35:13","date_gmt":"2023-10-23T18:35:13","guid":{"rendered":"https:\/\/lifestylemedicine.org\/?p=15334"},"modified":"2023-11-28T19:51:19","modified_gmt":"2023-11-28T19:51:19","slug":"transforming-hospital-food","status":"publish","type":"post","link":"https:\/\/lifestylemedicine.org\/articles\/transforming-hospital-food\/","title":{"rendered":"Transforming Hospital Food From Bad to Healthy and Delicious"},"content":{"rendered":"

Transforming Hospital Food From Bad to Healthy and D<\/span>eliciou<\/span>s<\/span><\/h1>\n

By Sally Crocker<\/p>\n

\n

ACLM’s Health Systems Council member Northwell Health transformed hospital food quality by eliminating processed options and sourcing locally, enhancing patient satisfaction. Their commitment to food as medicine has also sparked a shift towards healthier, plant-based menus at institutions like Emory, impacting their communities through wellness programs and culinary innovations.<\/p>\n<\/blockquote>\n<\/div><\/div>

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\"Chef<\/div>
Chef Mike Bacha, Kip Hardy, MS, LD, RDN, and Krystyna Morgan, MPH, during a cooking demo at the Health Expo for Emory employees.<\/div><\/div><\/div>
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When hospital care and services receive high marks on patient satisfaction surveys, yet the food is regularly dinged with searing feedback, it\u2019s time to make a change. Some of ACLM\u2019s Health Systems Council members are doing just that.<\/span><\/p>\n

Sven\u202fGierlinger, SVP\/Chief Experience Officer <\/span>at Northwell Health, New York state\u2019s largest health care provider, remembers when patients reported their food as being \u201cinedible,\u201d \u201catrocious,\u201d \u201cunpalatable\u201d and \u201cnot fit to feed a dog,\u201d especially at a time, as one patient noted, when people \u201cneed good food to get better.\u201d<\/span>\u00a0<\/span><\/p>\n

Completely changing the food model across 21 hospitals serving more than 10 million meals a year was no easy feat.\u00a0<\/span>\u00a0<\/span><\/p>\n

Gierlinger, who has been with Northwell for nine years, has an extensive food and beverage background with Ritz Carlton Hotels. He\u2019s worked as a chef and understands quality food service well. When making rounds through different Northwell hospitals, he began to see what patients meant, that the food was nothing to be proud of \u2013 \u201cand that was an understatement,\u201d Gierlinger said. What he found was embarrassing.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cWe were serving fried, frozen and processed foods – not really good choices. There were very little fresh, healthy ingredients, and not much cooking was happening in the kitchen. Mostly, pre-prepared foods were warmed up and placed on plates,\u201d he said. \u201cIt was easy to see why the food quality was negatively impacting our overall patient satisfaction ratings.\u201d<\/span><\/p>\n<\/div><\/div>

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\"Chef<\/div>
Chef Mike Bacha showcasing his summer watermelon salad after a virtual cooking demonstration for Emory employees.<\/div><\/div><\/div>
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Optimal nutrition<\/span><\/b>\u00a0<\/span><\/h2>\n

When people describe bad food, they often say it\u2019s like hospital food. Instead, Gierlinger aspired to transport patients to a healthier, more pleasant experience. Optimal nutrition is one of six pillars of lifestyle medicine, <\/span>a growing medical specialty that uses therapeutic\u202flifestyle\u202finterventions as a primary modality to treat chronic conditions\u202fincluding,\u202fbut not limited to,\u202fcardiovascular diseases, type 2 diabetes, and obesity.\u202f\u202f<\/span>\u00a0<\/span><\/p>\n

One of the first steps to improvement involved assembling a steering committee that included the procurement department, marketing, nutrition <\/span>support<\/span> services and human resources, as there was also a desire to serve healthier food to the system\u2019s 85,000-plus employees across the state. Together these leaders developed a strategic plan.<\/span>\u00a0<\/span><\/p>\n

The Northwell commitment<\/span><\/b>\u00a0<\/span><\/h2>\n

From this effort came the CEO\u2019s Northwell Health Food and Nutrition Commitment, outlining how the system is transforming the way food is purchased, cooked, and served to support the healing and well-being of patients, team members and the community, and to elevate the taste and quality of the foods prepared.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cFood is our most basic way to maintain good health, prevent sickness and maximize clinical benefit. At Northwell, we see food as health and as medicine,\u201d the commitment says.\u00a0<\/span>\u00a0<\/span><\/p>\n

Processed food was eliminated from the menus. The Northwell Healthy Choice was created, determining the ingredients to be used and ways of achieving better quality through whole foods, freshly baked\/never fried items and those containing less sugar and saturated fat. There is now a poster in every cafeteria explaining Northwell\u2019s commitment to help change how people think about food.\u00a0<\/span>\u00a0<\/span><\/p>\n

With over 1,000 employees in food services, the plan also called for a new leadership role, which was filled by an award-winning, hospitality industry chef.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cWe were very lucky to hire Chef Bruno Tison, an incredible talent known for his work at New York\u2019s Plaza Hotel and California\u2019s Fairmont Sonoma Mission Inn & Spa, where he earned a Michelin star. During his career, he\u2019s also held positions with many other acclaimed restaurants in France and the U.S.,\u201d Gierlinger said.<\/span>\u00a0<\/span><\/p>\n

\u201cChef Tison taught our food service staff to cook fresh. Notably, two of his former top chefs followed him from Sonoma, which is the sign of a great leader,\u201d Gierlinger noted.\u00a0<\/span>\u00a0<\/span><\/p>\n<\/div><\/div>

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\"Food<\/a><\/div>
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Locally sourced food<\/span><\/b>\u00a0<\/span><\/h2>\n

Through attrition, vacant chef positions in the hospitals were almost exclusively filled with talents from the hospitality industry, paired with dieticians to develop healthful, well-presented and tasty menus fitting patient needs.<\/span>\u00a0<\/span><\/p>\n

Relationships were developed with local farms to source fruits, vegetables, cheeses and other items, and today Northwell is developing its own rooftop farm on one of the system\u2019s buildings. <\/span>Collaborations were also developed with bakeries and other local businesses to produce fresh bread and pastries.\u00a0<\/span>\u00a0<\/span><\/p>\n

Patient satisfaction surveys now read very favorably about the food. Responders have submitted such comments as, \u201cI was just so thrilled with everything that I didn\u2019t even remember I was in pain and not feeling well\u2026Each order appears to be individually prepared in the fashion of a fine hotel rather than a hospital\u2026The impeccable service of the staff was first class, to say the least, and\u2026We are here to recover, and sustenance plays an important role. Being in the hospital is never an enjoyable experience, but your caring meal preparation was the highlight of my stay.\u201d\u00a0<\/span>\u00a0<\/span><\/p>\n

Emory also meets the challenge<\/span><\/b>\u00a0<\/span><\/h2>\n

Mike Bacha and Kip Hardy, MS, LD, RDN, have been with Georgia\u2019s Emory Healthcare System for more than 15 years, and both came into their jobs with a passion for local, sustainable food. Their focus today has expanded to more plant-based menus for patients, staff and visitors.<\/span>\u00a0<\/span><\/p>\n

Emory Healthcare, part of Emory University, is Georgia\u2019s largest healthcare system, with 11 hospitals, the Emory Clinic and over 250 provider locations.\u00a0<\/span>\u00a0<\/span><\/p>\n

Bacha is assistant culinary director for Emory University Hospital, Emory Wesley Woods Hospital and Emory Orthopedic and Spine Hospital. Hardy serves as manager of food service projects in Bacha\u2019s division.\u00a0<\/span>\u00a0<\/span><\/p>\n

Over the years, they\u2019ve developed partnerships with local farms through a nonprofit distributor called The Common Market. This relationship helps Emory connect with smaller and mid-sized farms across the region that specialize in local, sustainable produce.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cI would describe our transition to fresher, plant-based menus as a slow drip,\u201d Hardy said. \u201cWhen I first arrived, tofu was pretty much unheard of, and kale was just a garnish on the salad bar. Many vegetables came frozen and ended up mushy on the plate.\u201d<\/span>\u00a0<\/span><\/p>\n

Southern cooking<\/span><\/b><\/h2>\n

Moving to fresher, healthier options was challenging considering the South\u2019s penchant for fried, belly-filling comfort foods, so Bacha slowly introduced new menu items like deep fried tofu with a nod to that beloved Southern style. The department began showcasing beautiful produce, dried beans from around the country, interesting types of whole grains and rice, and new dishes like mushroom Bolognese and Emory\u2019s own walnut lentil taco creation.<\/span>\u00a0<\/span><\/p>\n

Transitioning the staff to new ways of food preparation took time.\u00a0<\/span>\u00a0<\/span><\/p>\n

When Emory opened a new bed tower and caf\u00e9 in 2017, there was opportunity to create everything differently, including an entirely plant-based salad bar.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cServing a variety of hospital caf\u00e9 visitors is tricky,\u201d Hardy said. \u201cBecause we receive patient transfers from other areas, many families drive a long way and want to eat something familiar and comforting; they may not be in the mindset to branch out foodwise. The challenge is in making a healthy menu item like cauliflower or Brussels sprouts taste really good.\u201d\u00a0<\/span>\u00a0<\/span><\/p>\n

Emory\u2019s chefs were moved out of the kitchen to the front service lines, preparing food at different stations as they talked with customers. This direct engagement has given the chefs valuable feedback on audience preferences and new menu items they\u2019d like to see.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cThis has been so motivating for our chefs,\u201d Bacha said.\u00a0<\/span>\u00a0<\/span><\/p>\n<\/div><\/div>

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\"Chef<\/div>
Chef Mike Bacha and Kip Hardy, MS, LD, RDN, prepare a virtual cooking demonstration for the Emory Lifestyle Medicine Interest Group (ELMIG).<\/div><\/div><\/div>
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Complex needs versus daily demands<\/span><\/b>\u00a0<\/span><\/h2>\n

The bigger frontier to tackle now is the patient menu, balancing incredibly complex dietary needs with daily demands, while tempting patients to order new selections.\u00a0<\/span>\u00a0<\/span><\/p>\n

The main hospital campus comprises about 600 licensed beds, with about 40 in the orthopedic and spine hospital. There are two main campus cafeterias and two coffee shops, along with rehabilitation facility food service. The audience demographics and food preferences are very broad. Overall, the food service department of around 200 employees feeds a lot of people each day, including serving up to 600 patient trays per meal.<\/span>\u00a0<\/span><\/p>\n

Emory sees some of the sickest patients in the country, with most on dietary restrictions, making the patient menu more complicated. There are usually provider recommendations for more plant-based servings, especially in areas like cardiology, neurology, oncology and solid organ transplantation. Each population needs something a little different.<\/span>\u00a0<\/span><\/p>\n

When Hardy became a dietitian, she never thought she\u2019d work in a hospital.\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cWhen someone says you can make anything you want, that\u2019s different, but if you have to create something for patients on a low sodium diet that tastes good and also works for other populations, it\u2019s an interesting challenge,\u201d she said.<\/span>\u00a0<\/span><\/p>\n

The Emory team has always had an interest in food sustainability and encouraging people to eat more plant-based foods.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

\u201cStill, we\u2019ve barely scratched the surface as to where we can go, especially in showcasing our talented chefs and all the healthy foods we can provide,\u201d Bacha said.\u00a0<\/span>\u00a0<\/span><\/p>\n

Taking healthy advice to communities<\/span><\/b>\u00a0<\/span><\/h2>\n

Both Emory and Northwell are involved in their communities through symposiums, cooking demonstrations, participation in wellness fairs and more. Emory has even offered a community-wide, plant-based four-course healthy Valentine\u2019s meal.\u00a0<\/span>\u00a0<\/span><\/p>\n

Bacha\u2019s popular minestrone soup recipe has become part of the Admore Institute of Health\u2019s \u201c<\/span>Full Plate Living\u201d healthy holiday cookbook<\/span><\/a>. Emory also works with registered dietitian learners and helps other institutional kitchens get started, traveling the country to promote these initiatives to hospitals and schools.\u00a0<\/span>\u00a0<\/span><\/p>\n<\/div><\/div>

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\"T2D<\/a><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Transforming Hospital Food From Bad to Healthy and Delicious By Sally Crocker ACLM’s Health Systems Council member Northwell Health transformed hospital food quality by eliminating processed options and sourcing locally, enhancing patient satisfaction. Their commitment to food as medicine has also sparked a shift towards healthier, plant-based menus at institutions like Emory, impacting their communities… Continue Reading Transforming Hospital Food From Bad to Healthy and Delicious<\/span><\/a>","protected":false},"author":20,"featured_media":15366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,65,11],"tags":[],"acf":[],"yoast_head":"\nTransforming Hospital Food From Bad to Healthy and Delicious - American College of Lifestyle Medicine<\/title>\n<meta name=\"description\" content=\"Northwell Health System transformed their hospitals' food offerings from the ground up. 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