Health Care Culinary Contest



Stanford Health Care’s adobo de la tierra

Announcing the winner of the Health Care Culinary Contest

The 2020 Health Care Culinary Contest kicked off in October, challenging hospital chefs to embrace the #PlantForwardFuture with their own original creations.

Hospital chefs from across the country persevered to cook and serve healthy food when our patients and communities needed it the most.

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 the contest.

The grand prize winner of the 2020 Health Care Culinary Contest is: Stanford Health Care’s adobo de la tierra by Chef Noriel San Pedro. 

Read an interview with San Pedro on plant-forward menus, serving comfort in COVID-19 times, and new twists on traditional meals.

Download the winning recipe.

San Pedro’s accomplishment will be celebrated in two upcoming virtual conferences, the Culinary Institute of America’s Menus of Change Leadership Summit, June 22-24, and CleanMed Connect, May 18-20 – the only virtual experience that connects you with experts and peers at the forefront of health care and sustainability.

And a round of applause for our finalists

Meet the chefs and hear their stories. Click on their names to download their recipes.

Why plant-forward?

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.

Learn more from Menus of Change

The future has never been more delicious

Ready for trendy, mouthwatering meals that are healthy for people and the planet?

The Plant-Forward Future is here. Check out our new resources for chefs and food service pros

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.  


No purchase necessary, void where prohibited. U.S. residents only. Ends 11/30/20. This is not a game of chance; winners selected based on stated criteria. Official rules and judging criteria. Sponsored by Health Care Without Harm U.S., 12355 Sunrise Valley Drive, Suite 680, Reston, VA 20191.