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 review the recipe development process, menu analysis, execution of sustainability practices, and quality improvement measures.

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.0

Performance Indicators

• 11.1.1 Conducts feasibility studies to determine validity of and need for products or services.
• 7.4.5 Establishes goals for improving quality of services provided.
• 2.3.4 Identifies opportunities for mutually beneficial partnerships with individuals or organizations with shared visions.

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.

Moderator

• Carrina Burke

Speakers

• R. Tracy DellItalia
• Philip DeMaiolo
• Samantha Morgenstern