White Coat, Black Art Making hospital food scrumptious, and sustainable
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Jan 3, 2025 Ned Bell, a five-star executive chef and founder of Chefs for Oceans, teams up with Andrea McNeil, a surgical oncologist and medical director of planetary health, to transform hospital food. They discuss their collaboration to create a sustainable and tasty 'Planetary Health Menu.' Hear how nutritious meals can enhance patient recovery and reduce environmental impact. They share inspiring stories of culinary healing and the importance of improving food standards in healthcare, all while making hospital food scrumptious.
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Kate's Hospital Food Experience
- Ned Bell's wife, Kate, was diagnosed with breast cancer and underwent surgery at Vancouver General Hospital.
- Bell was concerned about the quality of the hospital food she received during recovery.
Mac and Cheese Catalyst
- After Kate's surgery, she was served an unappetizing meal of mac and cheese.
- This prompted Ned Bell to approach Dr. Andrea McNeil about improving the hospital food.
Anne Mackey's Stroke and Hospital Food
- Patient advocate Anne Mackey had a stroke and stayed at VGH, where she found the food unsatisfying.
- She describes the food as watery eggs and cold, dry toast, lacking flavor, color, and texture.