Healthier hospital food without pushback: Corewell's 'stealth health' approach
Over five years, Michigan's Corewell Health has added fresh whole foods, adjusted cooking methods and set up cafeterias so healthier options are seen first. Corporate Executive Chef Mick Rickerd calls it "stealth health": burgers may be blended with plant protein, fries are made with non-trans-fat oils, and a lentil bolognese is 50% lentils. Rickerd said the system is working to eliminate fryers and keep food affordably priced. Twenty-one Corewell facilities are among the nearly 300 hospitals that have taken HHS's Make Hospital Food Healthier Pledge.
Why it matters for directors: Blends, oil swaps and menu placement improve nutrition without asking guests to give up favorites. Start with one high-volume item, like burgers, and test a blend before announcing anything.
Original source: mlive ↗