NYC Health + Hospitals, in collaboration with Sodexo, has announced the achievement of serving over 2.8 million plant-based meals since launching its program in March 2022. In 2025, nearly 700,000 of these meals were provided to patients. Research shows that plant-based diets can significantly reduce the risk of various health conditions, including cardiovascular disease, type 2 diabetes, obesity, and certain cancers. Additionally, the transition to a plant-based menu has resulted in a 36% reduction in carbon emissions and a cost savings of 59 cents per meal, with a patient satisfaction rate of 98% in 2025.
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All meals are crafted from scratch at the Culinary Center in Brooklyn, where a team of Food Service Associates actively engages with patients to personalize their dining experience by educating them about the daily plant-based options and gathering feedback. New dishes for this year include Barbeque Mushrooms with Baked Beans, Mac and Cheese with Peas, and Mafe Stew with Jollof Rice.
Kate MacKenzie, Executive Director of the Mayor’s Office of Food Policy, emphasized the healing power of nutritious meals, while Samantha Morgenstern of Sodexo noted that the milestone reflects the commitment to patient-centered care. Mercedes Redwood, Assistant Vice President at NYC Health + Hospitals, highlighted the program's success in improving health outcomes and promoting sustainability.
Philip DeMaiolo, Corporate Chef for Sodexo, acknowledged the cultural diversity of New York as a source of inspiration for their plant-based offerings, and Emmett McDonough, Executive Chef of Culinary Innovation, stressed the importance of creating nourishing meals that respect the community's heritage.
The current menu includes a variety of items such as Black Bean Burger, Curried Kabocha Squash, and Vegetable Paella, with new options continually being added as they achieve high patient satisfaction ratings.