Balanced Menus: Case Studies

• Balanced Menus: A Sustainable Approach
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Good Shepherd Hospital

Oregon's Good Shepherd Hospital purchases organic, 100%-grassfed beef that is raised and processed within fifty miles of their facility.

Even though some of the products they are purchasing are higher in cost, they have been able to stay within budget by decreasing their meat inventory and discontinuing specialty meat purchases. They have also reduced the amount of meat used in dishes like chili and casseroles and serve meat as an entrée less often. Information about the health benefits of these practices is communicated to employees and customers through newsletters and printed menus.

Santa Rosa Memorial Hospital

In California, Santa Rosa Memorial Hospital, a ministry of St. Joseph Health System, has designed a Balanced Menu that increases vegetarian options and incorporates the use of local grass-fed beef and free range chicken. They predict that not only will this menu benefit the health of their patients and the environment, but it will be cost neutral as well.

Despite a 35-50% price increase for the better quality, sustainably raised proteins, the menu overall should net the hospital close to $5,000 per year in savings. A Balanced Menus bookmark that explains the health benefits of more vegetarian meals and meals made from sustainable proteins will be sent on patient trays to continue the education process.

Cooper University Hospital

New Jersey's Cooper University Hospital overhauled its menu with the goal of serving the healthiest and most sustainably produced meals available. Cooper has looked for plant-based protein alternatives to enhance its entrees as well as more seasonal produce and local fish. Cooper introduced tofu and other non-meat protein sources and routinely finds these vegetarian meals are big sellers.

Cooper also increased its purchase of locally grown produce by replacing out-of-season tomatoes, strawberries and melons with roasted red peppers, locally grown seasonal produce and mushrooms. Located in a distressed urban city, Cooper has committed to a more balanced menu that is healthier for people and the environment.