Some of New York City's most impressive meals aren't being served in restaurants — they're being served in hospitals. In this conversation, Dan Dilworth, senior director of food and nutrition services at NYU Langone Health, discusses how the organization built one of the most ambitious hospital food programs in the country, serving 9,000 meals a day while prioritizing nutrition, sustainability and patient choice.
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00:00:00:09 - 00:00:17:02
Tom Haederle
Welcome to Advancing Health. New York City has long been considered one of the great food meccas of the world, and these days some of the best tasting and most nutritious meals in the Big Apple are served in hospitals.
00:00:17:04 - 00:00:41:16
Tom Haederle
Hello friends, I'm Tom Haederle, senior communication specialist with the American Hospital Association. And it's a pleasure today to talk about a vast improvement in patient care that is sometimes overlooked: the meals patients and families are served during their health care journey. I'm not just talking about taste and presentation, but significant upgrades in nutrition value, high quality ingredients, and the ability to tailor meals to patients and their needs.
00:00:41:16 - 00:00:50:04
Tom Haederle
I'm joined today by Dan Dilworth, senior director of food and nutrition services at NYU Langone Health. Dan, thanks so much for joining me on Advancing health today.
00:00:50:04 - 00:00:51:24
Dan Dilworth
Awesome. And thanks for having me.
00:00:51:26 - 00:01:01:27
Tom Haederle
Let's set things up. You and your team have invested enormous effort in the past several years radically overhauling, I guess, Langone's food system. Please give us a picture of what's been going on.
00:01:02:01 - 00:01:21:03
Dan Dilworth
So our journey actually began about 12 years ago after Hurricane Sandy. You know, NYU was decimated by that storm and they had to rebuild. So really we said, how do we want to do that? We have this opportunity to build new buildings and rebuild a program. And we really wanted to be the best in class in doing that.
00:01:21:04 - 00:01:39:10
Dan Dilworth
So, you know, the approach we took was actually very, very simple. It was let's focus on using really wonderful products, the best ingredients, and start making everything in-house. And that's sort of the base of how we did it. Of course, it's a lot more complicated and it's been a long, winding road. But you know, that's really what we prioritized.
00:01:39:12 - 00:01:46:21
Tom Haederle
What has the reaction been from patients and their families who are customers, so to speak, of Langone Health?
00:01:46:24 - 00:02:13:09
Dan Dilworth
Our changes have gone over very, very well. I must say that, you know, as part of our process, we removed all deep fryers from every kitchen within our organization. So the removal of French fries did upset some people. But aside from that, I think it's been overwhelmingly positive feedback. And, you know, funny enough, this morning in snail mail, which is a rare thing these days, I actually received a letter from a patient who was here at some point in the last several months thanking us.
00:02:13:09 - 00:02:29:07
Dan Dilworth
And she cited, you know, the salmon with the Salsa Verde and our sauteed kale, and was calling out these specific dishes, saying how wonderful it was to get this level of food at a hospital. And I think those are really the best moments when we can hear from a specific patient, you know, letting us know about their experience.
00:02:29:07 - 00:02:31:25
Dan Dilworth
But yeah, overall, it's gone over very well.
00:02:31:27 - 00:02:47:04
Tom Haederle
And nice to get that thumbs up, I imagine people are delighted. You come from a restaurant rather than a health care background. So how is that an advantage in looking at the menu and deciding what kinds of changes needed to be made? And did anything surprise you when you took this on as a project?
00:02:47:09 - 00:03:07:06
Dan Dilworth
So yes, you mentioned I come from restaurants, but it's a little bit more than that. I've worked in just about every area of food and beverage that you can imagine: catering, airlines, hotels, restaurants. And it's funny because I think hospitals are actually a conglomeration of all of those things. Each of those different areas has its own set of challenges that you have to navigate.
00:03:07:08 - 00:03:27:13
Dan Dilworth
You know, on an airplane, you're pre-making food and it has to get reheated in the air in a steel box. You know, in catering, you're doing kind of the same thing, but on the ground. You know, I've pulled a lot of sort of skills that I've learned in those areas over the years to help inform what we do here at NYU, knowing that, you know, we don't have a kitchen next to every patient bed.
00:03:27:14 - 00:03:47:27
Dan Dilworth
And that's something that's really interesting to me is the sort of logistics behind this. How do you make really fresh, amazing food and then transport it through hallways and up elevators and then get it distributed to a patient bed, which is decidedly not a restaurant table? I think just pulling from that background and different things I've learned over the years has been really helpful in this.
00:03:47:27 - 00:04:03:19
Dan Dilworth
But again, it just comes down to the same things. It's, you know, using great fresh ingredients, the best quality fish, the best quality vegetables and then delivering it with wonderful hospitality, I think is the key, no matter what happens with the logistics and behind the scenes.
00:04:03:21 - 00:04:21:28
Tom Haederle
I would think New York is probably...and correct me if I'm wrong, but maybe one of the easier places to source fresh ingredients. Is that an advantage just because so many ingredients coming to the city for so many different reasons, but you don't have any trouble getting your hands on the kinds of things that you want to be serving patients.
00:04:22:01 - 00:04:44:04
Dan Dilworth
100%. I mean, we're in probably the best place in the country to get amazing ingredients past maybe California. You know, our fish comes from the same purveyors that I've used for years in, you know, Michelin starred Manhattan restaurants. But having said that, we don't have the advantage of being able to run down to Union Square Green Market and pick up vegetables because of the sheer volume of the food that we're serving.
00:04:44:07 - 00:05:03:28
Dan Dilworth
So we're serving over 9000 people a day across all five of our campuses. And you know, that that does put some limitations on it. So we really focus on working with great purveyors to figure out how can we get local vegetables and the best quality items at that scale, and then knowing that in theory, this is an easy thing.
00:05:03:28 - 00:05:18:10
Dan Dilworth
But we do have campuses ranging from Manhattan all the way out to Suffolk on Long Island. There is a level of complexity there, but the number of amazing purveyors and vendors that we have to pull from make it, make it pretty, pretty straightforward and easy, which is a great, great asset.
00:05:18:15 - 00:05:33:22
Tom Haederle
Well, it's also remarkable, you just mentioned you're serving 9,000 patients a day. And I understand that Langone system puts a premium on tailored meals, when possible, that are aligned to a patient's personal taste and preferences. How do you pull that off?
00:05:33:25 - 00:05:57:12
Dan Dilworth
So that's really interesting. So just one caveat. So we're serving 9,000 people a day. So that's patients along with our coffee shops, our restaurants, our cafes, our catering. But when it comes to medically tailored meals, we have over 15 different special therapeutic diets. So that could be anything from a consistent carbohydrate diet to a low sodium diet.
00:05:57:13 - 00:06:18:26
Dan Dilworth
So depending on what a patient's condition is, the doctor can sort of flag them for that specific diet. And that tells us how much sodium can that patient have? What level of sugar can they have if somebody has diabetes? Any number of different conditions will fit into that. And we have essentially different menus, mini-menus that are put together that we will make available to that patient.
00:06:18:26 - 00:06:37:02
Dan Dilworth
But the best part about what we do here at NYU is we have a pretty expansive patient menu. We have daily specials, and every patient has the ability to pick what they want to eat. We're not telling you what you have to eat. We're not just sending something up to you, but you know, as long as you're not in surgery, when orders are being taken, patient can pick.
00:06:37:03 - 00:06:59:24
Dan Dilworth
Do they want pasta bolognese or do they want mac and cheese? Do they want chicken breast or do they want roasted salmon? And I think that level of choice is something that's really amazing. And that's something that's very personal to them. I think it really helps give a better experience as part of the overall stay at the hospital and being able to know, you know, pick what kind of tea one or what you want, what kind of cereal you want for breakfast.
00:06:59:25 - 00:07:07:04
Dan Dilworth
You know, that can be something that just gives a sense of sort of comfort and home when you're in a place that's definitely not your home.
00:07:07:10 - 00:07:23:21
Tom Haederle
That's a great point. And I was thinking it's probably also a big psychological advantage to feel like you have some control over the things you're picking to be brought to you to eat when, you know, depending on the nature of your of your stay in the hospital, you don't always have control about some other aspects of what's going on there.
00:07:23:21 - 00:07:41:05
Tom Haederle
But I was wondering if there's any -in addition to patient feedback, which I imagine is very positive - do you have any data that would indicate that this move to healthy food is actually making a medical difference? You know, sodium levels dropping or diabetes being treated just through food?
00:07:41:06 - 00:08:00:07
Dan Dilworth
So we're actually right now working on developing a number of different dashboards to start tracking data like this. It's not something that's one, very easily trackable, but it hasn't historically been tracked across the board. So we're really prioritizing right now, how do we gather more data? How do we turn that into something that you can see on a day to day basis?
00:08:00:07 - 00:08:18:06
Dan Dilworth
And that could be anything from, you know, things you're talking about to what utilization do we have of different menu items. What are patients ordering most frequently? How long does it take for a meal to get from our kitchen to different hospital units? And I think we're taking this holistic look at data, because NYU as a whole uses data as a tool to make decisions, right?
00:08:18:07 - 00:08:36:20
Dan Dilworth
We're not making decisions because Dan thinks it's good. We're making decisions because, you know, there's proven facts behind it. I'm really excited to see those dashboards come to life, and we're going to continue growing and refining them over the coming years, and hopefully be able to share some data that's really impactful to the world through the use of those.
00:08:36:22 - 00:08:55:19
Tom Haederle
That's exciting, and I'm looking forward to hearing more about that when that data becomes available. At the same time, you're also moving ahead on so many fronts at once, and I'm referring to carbon emission goals. Also trying to reduce the amount of single use plastics as part of part of the overhaul. What can you tell me about that?
00:08:55:20 - 00:08:57:03
Tom Haederle
How's that working out?
00:08:57:06 - 00:09:21:19
Dan Dilworth
So NYU has a goal of carbon neutral by 2050. In researching where the bulk of our carbon emissions come from, you know, one would think, oh, it's from the electric and the utilities that you use. A lot of it is from the products. And I say that because something made of plastic that's produced overseas has to go on a boat, in a box, in another box, get uncreated, repackaged, distributed, delivered.
00:09:21:21 - 00:09:40:28
Dan Dilworth
That whole process is incredibly impactful. We're sort of starting to focus in our department on things that we can make a big change with immediately. And for us, a lot of that has to do with removing plastics. It's not great for the world, it's not great for your body. And more and more on the market, there are better alternatives, especially for things like bottled beverages.
00:09:40:28 - 00:10:04:08
Dan Dilworth
There are a lot more bottled beverages out there right now that are packaged in glass or aluminum, which are endlessly recyclable and definitely ideal. So this last year, we reduced our plastic bottle beverages by 44%, and we're working pretty aggressively to turn that into a zero, hopefully by the end of the year. But that's a that's a loose goal.
00:10:04:10 - 00:10:26:14
Dan Dilworth
You know past that it's you know we're also looking at the health benefits of removing plastic from food service. So you know there's the benefit to our planet of using less plastic. But you know, more and more there's research saying that plastic, especially when it's heated, is really terrible for our health. So there are some really cool researchers here at NYU that are really focusing on this, so as a department
00:10:26:14 - 00:10:47:26
Dan Dilworth
we're partnering with them to figure out, as we get rid of plastic, which items are we bringing in and which have the least amount of risk to our bodies, our patients bodies, our staff and our guests. But overall, I think moving towards compostable is a huge goal. In the last couple of months, changed all of our cutlery over to being compostable in our retail cafes.
00:10:48:02 - 00:11:10:22
Dan Dilworth
Patient meals are next and I think alone that move saved us about 2.5 million pieces of single use plastic going into landfills a year. So a lot of good stuff. And, you know, it's amazing to work for an organization that puts resources behind this because it's not cheap to do these things. And NYU's dedication to this mission has really enabled us to make some moves here.
00:11:10:25 - 00:11:33:02
Tom Haederle
Congratulations. You're really making an important progress on so many fronts and advancing health at the same time. It's amazing. You're probably aware about a month ago, the Centers for Medicaid and Medicare Services announced a voluntary pledge hospital could sign related to their efforts on healthy food. The AHA has endorsed this. It seems like you guys have really been out ahead of the curve on this whole thing.
00:11:33:04 - 00:11:53:27
Dan Dilworth
Yeah. So that's the that's the great thing about this is for years, we've already been doing a lot of the things that are a part of that pledge. So using minimally processed foods, prioritizing from scratch, cooking simple vegetables and proteins, reducing the amount of added sugar. You'd love to reduce all added sugar. However, you can't get rid of ginger ale for patients, and that's always going to have added sugar.
00:11:53:27 - 00:12:15:00
Dan Dilworth
But even several years ago, we switched our ginger ale to a product that uses cane sugar instead of high fructose corn sirup. So even in those places where, you know, it's a sort of necessary evil, we're still trying to use the best thing possible. But at the end of the day, you know, like I said at the beginning, if we prioritize great, fresh, simple ingredients, where we're headed on the right track.
00:12:15:02 - 00:12:31:26
Tom Haederle
You're really, really setting the setting the standard for the field right now. And I congratulate you for that. I've got to ask, I've read that Langone's food is so excellent that some patients actually ask for recipes. So will we see a Langone Health cookbook coming out one of these days, or a show on the on the Food Channel?
00:12:31:28 - 00:12:55:21
Dan Dilworth
There's nothing I would love more, but funny you should ask about a cooking show. So we actually do shoot a cooking show right now. We've shot it for about six years. We've done 58 episodes so far. It's called Cooking for Wellness. It can be found on our YouTube channel. You know, historically, this this program has been sort of directed at our internal stakeholders, and it's featured all of the amazing clinicians and experts we have on our staff giving guidance on food.
00:12:55:24 - 00:13:28:19
Dan Dilworth
We're going through a bit of a relaunch on this right now, where we're redirecting this as a tool for our patients to provide them with, like real life, actionable guidance on cooking on nutrition surrounding specific diseases. We have this wealth of expertise from our doctors, from our nurses, from our researchers. So we love the fact that we're able to leverage that and then combine it with our culinary team and really create a program that's teaching everyone out there, sort of, how can you cook at home in a realistic way to solve for having a certain disease, to being on a certain medication.
00:13:28:21 - 00:13:38:26
Tom Haederle
Given your experience in redesigning the menu at Langone, what advice would you have for other organizations, health systems, or hospitals who are interested in doing the same thing?
00:13:38:28 - 00:13:59:10
Dan Dilworth
I think one big piece of advice I'd give other health systems is typically, you know, frozen food is a big part of the food and nutrition program in health care organizations. And, you know, everyone assumes that going to fresh vegetables is a sort of big mountain to tackle. You know, in my opinion, it's much easier. It's actually just that simple: buy fresh vegetables.
00:13:59:13 - 00:14:17:15
Dan Dilworth
When you buy a frozen vegetable, you have to store it. You have to thaw it. You have to process it more differently. You have to dry them out. It actually it's much easier and it ends up being a bit of a labor savings if you just go with straight vegetables. It's kind of counterintuitive. However, in the long run, you know it's going to give better nutrition, a better quality product.
00:14:17:16 - 00:14:33:08
Dan Dilworth
Many of the purveyors that sell these frozen or canned or processed ingredients also have fresh vegetables. And even if you start small, like you don't have to reinvent the wheel overnight, just switch from frozen carrots to fresh carrots. That's an amazing first step and pretty accessible.
00:14:33:10 - 00:14:47:10
Tom Haederle
Well, it may be an overused word, but I think what Langone Health is doing is truly awesome. And congratulations on the effort you're leading and the difference it's making in your patients lives and those are their families. So thanks again for your time and really appreciate you being on Advancing Health today, Dan.
00:14:47:16 - 00:14:50:01
Dan Dilworth
Awesome, thanks so much.
00:14:50:03 - 00:14:58:26
Tom Haederle
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