Michelin-star chef Geoffrey Zakarian is leading an effort to transform the quality of food served in U.S. hospitals, a concept he champions as "food is medicine." For the past three years, Zakarian has been working to improve hospital menus, with a notable collaboration at Tampa General Hospital, a 1,000-bed public hospital.
On July 16, Tampa General Hospital CEO John Couris signed a pledge to serve more nutritious, minimally processed meals. The signing ceremony was attended by Health and Human Services Secretary Robert F. Kennedy Jr. and Department of Agriculture Secretary Brooke Rollins, alongside Zakarian. This pledge formalizes the hospital's commitment to enhancing patient nutrition.
"We've changed the entire menu," Zakarian told Fox News Digital. "We've taken all seed oils out, sugar, maltodextrin. Anything bad in a box is gone. Anything good is brought in." The revamped menu includes dishes such as mac and cheese, hanger steak with fries, and chicken with couscous, alongside freshly prepared protein shakes, fruit smoothies, and sorbet.
CMS Administrator Dr. Mehmet Oz has expressed support for Zakarian's mission, stating that the chef has "revolutionized our thinking" about hospital food. Oz acknowledged the common perception that hospital meals do not contribute significantly to patient recovery, despite potentially offering some nutrients.
Zakarian identified cost as the primary obstacle to implementing better food systems in hospitals. He noted that the budget for food, after other expenses, is often very limited, citing an average of $3.50 per person per plate. This contrasts sharply with the cost of meals outside the hospital, such as a fast-food meal.
Zakarian's approach aims to address this by using a flat annual fee instead of per-plate charges. This model, he explained, allows for cost savings through a more focused, high-quality menu. "Yummy food, not just food to fill people up. Nutritious food, bioavailable food, food that's satiating," Zakarian said. He emphasized that the preparation standards are akin to restaurant or home cooking, aiming to provide comfort and a positive experience for patients.
"When you're lying in bed in a hospital gown, you feel alone, you feel exposed, you feel sick," Zakarian reflected. "When you have a fresh protein shake or a fresh healthy smoothie, or you can order steak frites... that [makes] your day."