Save the date: 2024 Health Care Culinary Contest runs Oct. 1-Nov. 30
6 winning chefs, 100+ delicious recipes, & 1 remarkable contest
Every year, Health care culinary professionals across the country take their menus to new levels in creativity and flavor, all powered by plants.
Health Care Without Harm and Practice Greenhealth team up with Menus of Change, an initiative of The Culinary Institute of America, the Harvard T.H. Chan School of Public Health, and the College of Food Innovation & Technology at Johnson & Wales University in Rhode Island to host our Health Care Culinary Contest.
Why participate?
Elevate your hard work and creativity while spotlighting your hospital’s plant-forward commitment to a national audience.
Why plant-forward?
Hear first-hand why your fellow chefs and food service pros are embracing the Plant-Forward Future...
Plant-Forward Future resources
Check out our Plant-Forward Future resources that help health care facilities set a plant-forward goal, menu and market plant-forward dishes, and track progress.
Inspiration from 2023
"My whole approach to hospital food is to make sure everybody can enjoy what they're eating.” – Chef Michael Millben
The grand prize winner of the 2023 Health Care Culinary Contest was
Mayo Clinic’s three sisters blue zone tacos
Chef Millben was celebrated at CleanMed 2024, where his winning meal was served to attendees. They were also honored at the Culinary Institute of America’s Menus of Change Leadership Summit.
Get to know our winning chef and his recipe
A round of applause for our finalists:
- Overlook Medical Center’s Sicilian butternut squash and sweet pea arancini
- Parkview Regional Medical Center’s beet tataki
- Providence St. Joseph Hospital Orange’s pho-bowl-ous jackfruit
- Scripps Health’s Asian tofu lettuce wraps
Celebrating past winners
The grand prize winner of the 2022 Health Care Culinary Contest was
Stanford Health Care's spicy lentils with honey walnut cauliflower.
Get to know our winning chef and his recipe
The winners’ accomplishment was celebrated at CleanMed 2023 in Pittsburgh, where the chef received a plaque and the winning meal was served to participants. They were also honored at the Culinary Institute of America’s Menus of Change Leadership Summit.
And a round of applause for our finalists
- City of Hope Medical Center’s butternut squash burrito bowl
- Mass General Brigham Salem Hospital’s lemon blueberry graham beet bar
- NYC Health + Hospitals’ sancocho
- Scripps Health’s curried vegetable and barley stuffed acorn squash
Shekeba Samadzada and Dan Hess brought comfort to refugees and impressed the judges with their winning recipe, Afghan-style vegetable korma. From selling out before the end of the day to strategies for serving plant-forward in the Midwest and how hospitals can be as ‘home-like’ as possible, hear how the winning chefs won our appetites and our hearts.
Read the story behind the recipe and get to know our winning chefs
And a round of applause for our finalists
- NYU Langone Health’s butternut squash & green pea farrotto
- Peace Health Saint Joseph’s Shoyu beet poke bowl
- Stanford Hospital’s wild mushroom birria
- Spartanburg Regional Healthcare System’s curry sweet potato power crunch bowl
Hospital chefs from across the country persevered to cook and serve healthy food when our patients and communities needed it the most. Read an interview with Chef Noriel San Pedro on plant-forward menus, serving comfort in COVID-19 times, and new twists on traditional meals.
And a round of applause for our finalists
- Davis Hospital and Medical Center’s sweet potato tempura and black bean tacos
- MetroHealth System’s Spanish frijoles salad with plantain chips
- NYU Langone Health’s autumn vegetable curry
- Winchester Hospital’s pumpkin seed-encrusted eggplant rollatini
Hear from winning chef, Nina Curtis, on plant-forward menus, COVID-19 in food service, the Health Care Culinary Contest, and giving back. Curtis later went on to serve plant-based eats at the White House.
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
Chef Norbert Bomm, our inaugural winner, showed culinary creativity and sustainable food sourcing, exemplifying how hospital food can be healthy for people and the planet with his recipe Red dahl
Get to know the winning chef and the story behind his recipe
And a round of applause for our finalists
- Lehigh Valley Health Network’s turkey grain bowl
- Norton Healthcare’s miso noodle and veggie bowl
- University of Wisconsin Health’s jackfruit teriyaki
- Virginia Mason Memorial Hospital’s butternut squash enchiladas
Our recipes
Download, create, and enjoy recipes from past winners and finalists.