Healthy Food in Health Care news: May 2021


FoodService Director Magazine’s plant-forward health care operations to watch

Culinary plant-forward collage

FoodService Director and the Culinary Institute of America (CIA) unveiled their first list of “plant-forward health care operations to watch,” a collection crafted with input from Health Care Without Harm.

You will see many familiar facilities from our network included on the list.

This list will be further explored during the CIA’s upcoming Menus of Change summit June 22-24, and where our 2020 Health Care Culinary Contest winner Chef Noriel San Pedro will be honored.

See who’s on the list

VIDEO: Interview with America’s top hospital chefs 

Meet the latest winners of the Health Care Culinary Contest: Chef Noriel San Pedro from Stanford Health Care and Chef Nina Curtis from Adventist Health.

The Health Care Culinary Contest challenges hospital chefs to embrace the #PlantForwardFuture with original creations. Check out the winning recipes and hear the chefs share thoughts on plant-forward menus, serving comfort in COVID-19 times, and new twists on traditional meals.

Watch the video

For a Saudi Arabian hospital, plant-forward means samboosas


Ghada Al Habib, manager of clinical nutrition services, and Dr. Basem Futa, nutritional advisor, from Johns Hopkins Aramco Healthcare in the Kingdom of Saudi Arabia share their thoughts on plant-forward menus and their recipe for baked vegetable samboosas. 

Read their story & recipe

Visit our Healthy Food in Health Care program page to learn more about our work and how you can get involved.