Plant-Based Menus: From Policy to Patient


This session presents a panel discussion on a systematic approach to successful implementation of a plant-based default inpatient menu across a large, diverse public health system. Speakers will review the recipe development process, menu analysis, execution of sustainability practices, and quality improvement measures.

Learning Objectives

Identify the benefits of a implementing a plant-based diet in reducing chronic disease

Describe a collaborative approach to implementing a full plant-based menu in an acute inpatient setting

Discuss data collection and analysis of meal acceptability and other indicators

Performance Indicators

7.4 Participates in and leads quality control and improvement activities to improve delivery of services

11.1 Leads or participates in the development of products and/or services related to food, nutrition, equipment and systems

2.3 Collaborates with inter- and intra-professional team members to achieve common goals and to optimize delivery of services


R. Tracy DellItalia

Client Executive


Philip DeMaiolo

Corporate Executive Chef


Samantha Morgenstern

Client Executive - Clinical Services



Carrina Burke

Senior Director of Nutrition


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