California Hospitals Make Landmark Move as First in the US to Implement Vegan Food Program
The Universal Meals plant-based food program is an initiative by The Physicians Committee for Responsible Medicine to help hospitals improve patient health and achieve climate goals.
A public healthcare system in California has become the first in the United States to introduce the Universal Meals plant-based food program. The initiative allows employees and visitors to eat meals free from animal products and the top nine allergens at hospital cafeterias.
The move is part of its ambitious new climate pledge, which aims to reduce its carbon emissions by 50 percent by 2030 and achieve net zero emissions by 2050.
The program is available within the Santa Clara Valley Healthcare (SCVH) system and will be offered at no additional cost at St. Louise Regional Hospital and O’Connor Hospital. They will also be available at Santa Clara Valley Medical Center soon.
The Physicians Committee for Responsible Medicine, a nonprofit organization with more than 17,000 doctor members, launched Universal Meals in 2021 as a means of improving the health of everyone in the hospital community and helping patients recover faster.
“Adding these recipes is part of a larger recognition that both people and the environment must be well cared for,” said Jocelyn Dubin, Lead Public Health Nutritionist at the County of Santa Clara Public Health Department. “Providing inclusive options for people with food allergies and dietary restrictions builds toward greater health equity in our communities, as we strive to make the healthy and sustainable choice the easy choice for all.”
In 2017, the American Medical Association took a significant step by approving a resolution known as "Healthy Food Options in Hospitals," urging hospitals across the United States to enhance the well-being of patients, staff, and visitors by offering plant-based meals. Similarly, the American College of Cardiology echoed this call in their publication titled Planting a Seed: Heart-Healthy Food Recommendations for Hospitals.
A new and innovative concept, Universal Meals recipes are free of the top nine allergens (milk, eggs, wheat, sesame, tree nuts, soy, fish, shellfish, and peanuts) and do not contain animal-derived ingredients; gluten-containing grains; or alcohol.
“We are thrilled that the Santa Clara Valley Healthcare system has embraced Universal Meals with such enthusiasm to create a more inclusive dining experience,” explains Physicians Committee Culinary Specialist and Chef Dustin Harder. “We are proud to have them lead the way for public health and Universal Meals is a great step forward to creating a seat at the table for everyone.”
Universal Meals are also featured at Rush University Medical Center in Chicago and Emory University Hospital in Atlanta.
Adding to this progressive approach, another recent health-focused initiative has seen hospital menus receive a plant-based makeover, with New York City public hospitals now serving plant-based meals as the default option. While patients can still request meat options, the program has proven to be an effective way of encouraging healthier choices. Surprisingly, more than half of all patients have been choosing the plant-based meals, despite only 1 percent of patients actively following a vegan or vegetarian diet.
Saving Humans and Animals with Veganism
The consumption of processed meat has been linked to higher rates of early death, obesity, diabetes, heart disease, dementia, chronic kidney disease, and strokes. In addition, the United Nations says that 80 percent of chronic diseases are ‘preventable if we all adopt a healthy diet, alongside other good habits’.
Numerous health conditions have been associated with the consumption of red and processed meat. In 2015, the World Health Organization (WHO) made a significant declaration, classifying processed meat as carcinogenic.
Additionally, a study conducted by Oxford University in 2019 revealed a concerning finding: even small quantities of processed meat can substantially raise the risk of developing cancer. The researchers discovered that for every 25g of processed meat consumed per day (equivalent to approximately one slice of ham or a single rasher of bacon), the likelihood of developing bowel cancer increased by almost a fifth.
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