Ready, set, cook! The Health Care Culinary Contest is back
Health care culinary professionals across the country are taking their menus to new levels in creativity and flavor, all powered by plants.
Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health to host another Health Care Culinary Contest.
This year’s contest is streamlined for easier participation and runs from Oct. 1 to Nov. 30. Register to participate and we’ll keep you updated with the latest news, special resources, and more.
The deadline has been extended to Dec. 7
Increase sales Diets that embrace plant proteins are trending, especially when the focus is on flavor. One in four consumers is eating less meat. Your recipe contest entry will build on this trend.
Entice new customers and improve customer satisfaction Delicious plant-forward meals are proving to satisfy customers and reaching new ones. Your entry will change expectations around hospital food and increase positive feedback for your dining service.
What is “plant-forward”? A style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foods—including fruits and vegetables; whole grains; beans, other legumes, and soy foods; nuts and seeds; plant oils; and herbs and spices—and that reflects evidence-based principles of health and sustainability.
It's an easy change with a big payoff Plant-forward meals are created with everyday culinary techniques, are affordable to source and cook, and will increase profits. Your entry will prove how easy and budget-friendly it is to incorporate more of these meals into your food service.
Gain some celebrity Chefs, like 2017 champion Norbert Bomm from Northwestern Memorial Hospital, are making a name for themselves by reinventing hospital food. Bomm’s winning recipe went on to be adopted by more than 750 hospitals across the country.
Join the community From coast to coast and everywhere in between, health care culinary professionals are changing the way people think about hospital food, serving meals that are healthier for people and the planet, learning from each other’s successes, partnering with local farmers and food businesses, and taking their menus to new levels in creativity and flavor.
Inspiration from 2019
Read an interview with Nina Curtis on plant-forward menus, COVID-19 in food service, the Health Care Culinary Contest, and giving back.
And a round of applause for our finalists...
- Arkansas Children’s harissa roasted carrot bowl
- Emory University Hospital’s walnut lentil tacos
- Stanford Healthcare’s spaghetti with a twist
- St. John’s local lamb and lentil Greek power bowl
Click on the names of the finalists to read their profiles and download their recipes.
Congratulations to our winner, finalists, and everyone who submitted recipes. These dedicated professionals deserve recognition for their accomplishments in the contest and their work on a day to day basis. They strive to change the way people think about hospital food and to serve delicious meals that are healthy for people and the planet.