Northwell Health’s Lenox Hill Hospital has received the Snail of Approval from Slow Food NYC, an award that recognizes sustainable and high-quality food practices. The honor is usually given to restaurants and food purveyors, making Lenox Hill one of the few hospitals in the country to earn this distinction.
The selection process included interviews with the hospital’s culinary team, staff, and patients. Evaluators looked at six main areas: sourcing, environmental impact, cultural connection, community involvement, staff support, and business practices.
Lenox Hill’s recognition is part of a broader effort by Northwell Health to improve hospital food. Under the leadership of Sven Gierlinger, chief experience officer, and Bruno Tison, vice president of food services and corporate executive chef, Northwell has shifted away from frozen and processed foods. Chef Tison, who previously worked as executive chef at the Plaza Hotel and holds a Michelin star, has focused on preparing fresh meals from scratch using responsibly sourced ingredients.
Chef Andrew Bennett leads Lenox Hill’s kitchen. He has worked closely with dietitians throughout his career to create nutritious menus.
“We are honored to receive the Snail of Approval from Slow Food NYC, particularly because it recognizes food as a vital part of the healing process,” said Mr. Gierlinger. “At Lenox Hill, nourishing, thoughtfully prepared meals are a priority, and under Chef Tison’s leadership, we’ve shown that food can meaningfully support recovery with the same focus and intention that define every aspect of the patient experience.”
Northwell Health believes that food is medicine. The health system has recruited well-known chefs and redesigned menus across its hospitals to focus on fresh and locally sourced ingredients while reducing processed foods. These changes have led to less waste and a smaller carbon footprint for Northwell facilities. The organization also works more closely with local farms and community gardens. According to Press Ganey data, Northwell now ranks among the top 20% nationally for food quality.
“Our goal is to prepare delicious food that nurtures the body, respects the planet, and reflects the communities we serve,” said Chef Tison. “This award recognizes the hard work, dedication, and creativity of our culinary teams and proves that hospital meals can be both healthy and deeply satisfying.”
As part of its sustainability efforts, Northwell serves poultry that is 99% antibiotic- and hormone-free; 95% of its seafood is wild-caught or responsibly farmed. The kitchens have switched from deep fryers to healthier cooking methods and are moving toward reusable silverware instead of disposable cutlery. In 2023 Northwell signed the Cool Food Pledge with a goal to reduce greenhouse gas emissions from its food service by 25% by 2030.
Slow Food NYC is part of Slow Food USA—a movement started in Italy in 1989—to protect culinary traditions in response to fast-food chains’ growth. There are over 80 local chapters in the U.S., with more than 400 recipients of Snail of Approval honors.
In 2024 Peconic Bay Medical Center became the first hospital within Northwell—and nationally—to receive this award for sustainable food practices. Across all its facilities Northwell serves about ten million meals each year.
