More Plant-Forward Recipes—Revealed! Get Inspired by the Inaugural Health Care Culinary Contest

Thu, August 09, 2018

Around this time last year, our colleagues at Health Care Without Harm and Practice Greenhealth presented us with an invitation: Could we co-create, for the first time to any of our knowledge, a national culinary contest for hospital food? We put forward a tough challenge to health care foodservice professionals across the country, to submit their best recipe that was healthy, plant-forward, locally sourced, and third-party sustainably certified. Then over the course of many months, we together evaluated them through rigorous criteria in each dimension, and they were tested and validated by the Seattle Culinary Academy. In May, at the CleanMed conference, the contest winner was revealed, and the following month, we were honored to have him share his tips and ideas at the 6th Annual Menus of Change Leadership Summit. Now, it’s our turn to issue invitations, so we invite you to engage with the menu ideas, individuals, and organizations who contributed to the contest and can contribute to positive menu changes in your own operations. In five different ways, here’s how:

#1: Download the winning recipe

Red Dahl

#2 Take inspiration for your own operation from the full slideshow of healthy, sustainable, delicious, and beautiful recipes submitted to the contest.

Recipe Showcase

#3: Gain ideas for how to roll out delicious plant-forward recipes that customers will love, by reading an interview with Health Care Without Harm featuring the competition’s award-winning chef, Norbert Bomm, corporate executive chef of Morrison Healthcare, based at Northwestern Memorial Hospital in Chicago.

He and his team are particularly excited about the recipe now being featured across all 767 Morrison units around the country.

#4: Learn more about Health Care Without Harm and innovation in healthy, sustainable menus throughout the hospital foodservice arena by watching the webcast of the 2018 summit session. 

It features Deanne Brandstetter (vice president of nutrition and wellness for Envision Group, Compass Group, North America), Stacia Clinton (national program director for Health Care Without Harm’s Healthy Food in Health Care Program), and Shawn Goldrick (patient support services director of Boston Children’s Hospital).

#5: Join us on Twitter and Facebook to congratulate Chef Norbert and all those who submitted recipes. Be sure to tag @HCWithoutHarm and #CIAMOC.

To everyone who took the time and invested the energy to participate in this exciting showcase, in the words of Health Care Without Harm: You met with farmers and other producers to source local and sustainable foods. You collaborated with clinicians, nutritionists, and other experts at your facilities to create meals that balanced nutrition with flavor and took the health and environmental impacts of the recipe ingredients into consideration. You demonstrated — once and for all — that hospital food could rise above cliché and delight the senses with meals that comfort and satisfy and stand aside those served at gourmet restaurants.”

We couldn’t have said it better ourselves.