by Analia C.
Despite evidence that suggests that diet can influence almost 72% of all instances of disease, the food served in many healthcare facilities leaves much to be desired. For instance, although heart disease causes 1 in every 4 American deaths, common hospital fare includes cholesterol-rich food like ham, bacon, cheese, and eggs. Thankfully, this doesn’t have to be the case for the patients in your healthcare facility.
With plant-based diets gaining mainstream acceptance — recent surveys reveal that 6% of all consumers are vegan and over 40% are trying to be more plant-based — there’s no better time for your facility to make the switch. If you’re considering taking the plant-based leap, here are some things to keep in mind:
Benefits of Plant-Based Offerings
Mitigates the risk of disease
Health is drastically affected by what we eat. Aside from the aforementioned heart disease, lackluster diets can trigger cancer, obesity, and diabetes. Studies show that plant-based diets can decrease risks for these same diseases while also improving patient outcomes and shortening confinements. And aside from improving patient health, a plant-based diet can also reduce the chances of disease in your staff. Healthcare workers who are only able to eat processed foods may fall ill and miss work. By offering them delicious and nutritious plant-based options, you’re ensuring their wellness –– and safeguarding your workforce.
Reduces your climate footprint
According to global environmental impact reports, the healthcare industry accounts for up to 5% of all carbon emissions. This is due to a range of factors, but one is food production. As compared to standard food production however, plant-based diets require 37% less water during, can minimize agricultural cropland by 42%, and will ultimately help the United States attain its greenhouse gas reduction goals. Thus, by going plant-based you’re improving your facility’s sustainability efforts, too.
Keeps you federally compliant
Since 2018, various state legislatures have passed bills that require facilities to adopt more plant-based alternatives. These include a 2019 mandate that states that all New York and California hospitals must offer plant-based options at no extra cost upon patient request. To date, there isn’t any nationwide law to this effect. However, this may soon be the case as legislators study the mounting evidence on the holistic benefits of this diet. In the meantime, by embracing plant-based diets, you can future-proof your facility (and attract a wider patient pool in the process).
How to Start Offering Plant-Based Options
Invest in further healthcare education
Patient demands and expectations can fluctuate rapidly with regard to a new diet. In order to weather these changes, it’s important to arm yourself with the knowledge that can keep your initiatives agile. This includes the ability to comply with legal policies, market trends, and federal regulations.
To acquire these skills without taking time off from your responsibilities, look into flexible learning opportunities. If you’re in need of more advanced learning, opt for an online master’s in health administration program. Even if you don’t go all the way to the degree, these courses have the advantage of concentrations –– like senior services –– that can teach you specific knowledge to help your facility’s plant-based rollout. Otherwise, day-training workshops can also teach a more condensed version of healthcare compliance for junior staff. It is also the case that in some states, local plant-based implementation can be taught to healthcare staffers via tailored classes.
Onboard plant-based culinarians
Aside from your facility’s administrators, the food service staff must also be aligned with any plant-based initiative. Luckily, a growing number of culinary staff are becoming more familiar with plant-based offerings. As of this writing leading healthcare food providers have developed more than 200 plant-based recipes and trained more than 1,200 plant-based chefs.
Alternatively, you can also ask your current food service provider if they’re open to plant-based upskilling. Because 60% of consumers say they want more plant-based options in hospitals, various non-profits have created plant-based culinary training programs for all. These can help foodservice staff make at least 50% of their menus plant-based in just a few months’ time.
Communicate your offerings with patients
Although 90% of Americans say that they’re willing to try more plant-based food, diet is very personal. Hence, it’s important to communicate not just that your facility is going plant-based, but also what the patient benefits will be. To give an example from overseas, a family-owned healthcare practice in Beirut proactively announced its plant-based switch via the popular platform Instagram. In their post, they explained their cause for doing so and the facts behind their decision. By clearly and concisely sharing their reasons, any would-be patient doubt and confusion was removed. By doing the same, you can expect a smoother transition period with less friction from even the most meat-loving patients.
You are what you eat, so frankly it’s about time that healthcare facilities offer food that promotes health and sustainability. By adapting your facility to this lifestyle, you can enjoy a win-win situation that enhances your business’s success and your community’s wellness.
