Why Plant-Forward Foods Are Taking Root in Healthcare

Did you know that more than two-thirds—or 68%—of consumers worldwide want to eat more plant-based food?¹

That’s not surprising when you consider that health is the second most important factor impacting food choices, after taste.¹

With so many people focused on health and plant-based eating, hospitals and healthcare facilities nationwide are getting the message. Now, plant-based options that were once afterthoughts are becoming the star of the show, with healthcare facilities going all in on options like cauliflower tacos, lentil burgers, jackfruit BBQ, black bean bowls, and the list goes on. It’s not just because they’re trendy—they’re part of a deeper shift towards integrating healthcare dining with the health of patients, visitors, and staff.

But plant-forward menus don’t just impact health, they also have a lower environmental footprint, help healthcare systems meet their sustainability goals, and lessen their impact on the planet.

Some of the largest healthcare foodservice providers across the country are leading the way.

Plant-forward in action: Greener by Default & Sodexo

Sodexo is one of the largest healthcare meal providers in the country, serving up nearly 300,000 meals at hospitals every day. With its massive reach, even a small move toward plant-forward options can have a big impact. Even if only 10% of those meals shifted from meat-based to plant-based, it would mean over 10 million more plant-based offerings served per year.²

That’s the idea behind Greener by Default, a consulting organization that aims to make sustainable and plant-based meals the default option. Sodexo has been working with the organization since 2022 (Greener by Default also works with Aramark), with numbers from just a single site showing that patients were served 36% more plant-based entrées since the program began. Those plant-based entrées include options like Cajun Pastalaya, a southwest potato breakfast bowl, and Balsamic Stuffed Portabellas.²

That success has prompted Aramark to roll out the partnership at all 400 of its hospital sites by 2026, noting the positive impact on patients.²

But the program is also having a significant impact on sustainability goals, as well, cutting carbon emissions by over a third in the first year alone.²

Plant-forward in Action: New York’s Plant-Powered Carbon Challenge

Those reduced carbon emissions are gaining attention from both operators and governmental organizations.

New York City Mayor Eric Adams has launched a Plant-Powered Carbon Challenge focused on those very benefits, with a goal of reducing food-related carbon emissions by 25% by 2030. In order to accomplish that, the challenge seeks partners that are committed to serving more plant-based foods.³

Big players in healthcare are stepping up, with both Aramark and Morrison Healthcare signing on to the challenge.

“Every day at Morrison Healthcare, we see firsthand the impact that good food has, especially plant-forward menus, on impacting patients’ health,” said Lisa Roberson, national director of wellness and sustainability for Morrison Healthcare. “But the best part is how delicious and nutritious it can actually be. I think our chefs had a lot of creative fun designing menus. And when our hospital visitors and patients come in, they have a really fun time, too. The food is absolutely stunning.”³

That’s a key part of any successful plant-forward program—the food has to be vibrant, bold, and enticing. It can’t feel like a trade-off.

Menu success

With healthcare menus evolving to include more plant-forward options on menus, Simplot offers a wide range of customer-favorite plant-based recipes that are easy to execute for healthcare operators. Consider options like:

• Tofu and Broccoli Stir Fry features the global, Asian-inspired flavors that consumers are seeking out today. Featuring Simplot Good Grains™ White Rice and Simplot Simple Goodness™ Broccoli Cuts, it’s as easy as heating up the ingredients in a wok.

• These naturally Vegan Nachos are so bold and flavorful they don’t feel like a trade-off at all. Topping crunchy SIDEWINDERS™ fries with a range of plant-based toppings—Simplot Harvest Fresh® Avocados, peas, black beans, pico de gallo, red onion, jalapeño, and cashew nacho cheese, this is a fan favorite for all ages.

• Mexican-inspired options always bring the flavor, including this Vegan Cilantro Lime Rice Burrito. Combining Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend with Simplot Good Grains™ Southwest Style Fiesta Blend and Simplot Harvest Fresh® Avocados creates a filling flavor combination for lunch and dinner menus.

• For an even bolder, more adventurous option (perfect for Millennial and Gen Z patients and visitors), Harissa Marinated and Roasted Sweet Potatoes rival anything on the local restaurant menus. Combining Simplot RoastWorks® Roasted Sweet Potatoes with the punch of North African harissa creates a spicy side or bowl base that diners will remember.

Clearly, the plant-forward movement in healthcare isn’t about flavorless steamed veggies or another food fad. It’s about recognizing that plant-forward options can be flavorful, contribute to positive health outcomes, and have a beneficial impact on the environment.

¹ Grains of Truth Report, EAT-GlobeScan, 2024
² 400 Sodexo Hospitals Are Ramping Up Their Plant-Based Meals Programs, with the Help of Nonprofit Greener by Default
³ New York City Mayor Eric Adams Teams Up with Foodservice Providers to Reduce Food-Related Carbon Emissions