New York-Presbyterian Hospital

NEW YORK CITY

Through its NYPGreen initiative, New York-Presbyterian has committed to serving healthier, more sustainable menu items. The hospital phased out sugary drinks in 2017, switched away from plastic straws and stirrers, and promotes Meatless Mondays, offering a meatless entree option at each of its retail eateries. Plant-forward dishes recently menued across the New York-Presbyterian system include a citrus salmon salad with oranges, red bell peppers, green beans, pine nuts, spinach and feta; an Italian veggie sandwich with roasted eggplant, broccoli rabe, roasted peppers and mozzarella; and a Moroccan-inspired chickpea tagine.