In recent weeks, Tampa General Hospital has hosted federal officials at its Davis Islands campus to observe firsthand the changes underway in its food service program.
Last year, the hospital launched its ‘food is medicine’ initiative, bringing on Iron Chef Geoffrey Zakarian as culinary director. Zakarian developed a menu centered on anti-inflammatory foods, emphasizing key vitamins and nutrients and drawing inspiration from the Mediterranean diet.
Today, the hospital’s menu emphasizes whole foods, organic produce, and products grown or harvested locally. According to Tampa General, a quarter of the menu is locally sourced, and nearly all beef and pork come from within Florida. The Mediterranean diet, which research has linked to reduced inflammation and improved recovery, serves as the model for these offerings.
“Here at Tampa General, we know that food is medicine. What our patients eat directly impacts their health, their recovery and their long-term wellness. By introducing patients to world-class, nutrient-dense, wholesome meals during their stay, we’re not only accelerating recovery, but we’re giving them the best possible chance at the best possible outcomes. We’re also establishing a foundation for healthy eating long after discharge,” said John Couris, president and CEO of Tampa General | Florida Health Sciences Center.
In July, U.S. Department of Health and Human Services Secretary Robert F. Kennedy, Jr., and U.S. Department of Agriculture Secretary Brooke Rollins visited Tampa General to recognize the hospital’s approach to food service. During the visit, Tampa General became the first hospital in the country to sign the HHS Make Hospital Food Healthier Pledge, establishing a new benchmark for patient meals.
Tampa General reports that its menu already meets the requirements of the pledge. The hospital excludes added or artificial sweeteners, processed foods, sugar-sweetened beverages, and seed oils. The focus remains on whole foods, organic produce, antibiotic-free proteins, and wild-caught fish, with an emphasis on seasonal and locally sourced items when possible.
“Hospitals exist to heal people, and the food they serve should help patients recover — not contribute to the chronic disease that brought so many there in the first place,” Kennedy said. “Every patient deserves real, nutritious food that supports healing. I commend Tampa General Hospital for leading by example and encourage every hospital to join us.”
“Real food starts with America’s farmers and ranchers, who produce the safest, most abundant food supply in the world,” said Secretary Rollins. “We are thrilled Tampa General is joining this pledge, because when we connect patients and families with American-grown foods, we strengthen public health while supporting the hard-working producers who make it all possible.”
Last month, Dr. Mehmet Oz, administrator of the Centers for Medicare & Medicaid Services, visited Tampa General to sample the menu and tour the hospital’s food service facilities.
“You make the point that the ingredients matter a lot,” said Oz, when tasting Chef Zakarian’s citrus chicken tagine and chicken noodle soup, two favorites from the reinvigorated menu.
The recent attention has highlighted the work of Tampa General’s food service team, who prepare and deliver nutrient-dense meals to patients throughout the hospital.
“Every meal served in a hospital is an opportunity to nourish, to heal and to inspire healthier habits that last well beyond a patient’s stay,” Zakarian said. “At Tampa General, we’ve shown that nutritious food can also be vibrant, delicious and deeply satisfying. It’s an honor to partner with a health system that understands food is an essential part of medicine and is setting a new standard for hospitals across the country.”
Patient experience surveys at Tampa General indicate an 82% improvement in reported food quality, according to the hospital.