Lenox Hill Hospital Earns Snail of Approval Award for Sustainable, Chef-Driven Food Program

Typically reserved for restaurants, the recognition affirms Northwell’s commitment to treating food as medicine

By: Avinash Ramsadeen

Northwell’s Lenox Hill Hospital has been awarded the coveted Snail of Approval by Slow Food NYC for its commitment to sustainable, high-quality food practices — becoming one of the few hospitals nationally to receive an honor typically reserved for restaurants and food purveyors.

The recognition follows an in-depth evaluation that included interviews with the hospital’s culinary team, staff, and patients, and assessed performance across six core values: sourcing, environmental impact, cultural connection, community involvement, staff support, and business practices.

The award reflects Lenox Hill’s role in Northwell’s system-wide transformation of hospital food under the leadership of Sven Gierlinger, chief experience officer, and Bruno Tison, vice president of food services and corporate executive chef. A Michelin-starred chef and former executive chef at the Plaza Hotel, Chef Tison has led the shift away from frozen, highly processed foods in favor of fresh meals cooked from scratch with responsibly sourced ingredients.

To lead Lenox Hill’s kitchen, Chef Tison selected Chef Andrew Bennett, who has emphasized nutrition throughout his career, most notably collaborating with dietitians to craft the menu at the Michelin-starred restaurant Rouge Tomate.

“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.”

About Northwell’s food transformation

Grounded in the belief that food is medicine, Northwell Health has overhauled food services across its hospitals, recruiting acclaimed chefs and redesigning menus to prioritize fresh, locally sourced, high-quality ingredients — reducing reliance on processed foods. These efforts have reduced waste, lowered the system’s carbon footprint, and strengthened partnerships with local farms and community gardens. As a result, Northwell now ranks in the top 20% nationally for food quality, according to Press Ganey.

“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 strategy, Northwell ensures that 99% of the poultry it serves is antibiotic- and hormone-free, and that 95% of its seafood is either wild-caught or responsibly farmed. Kitchens have replaced deep fryers with healthier cooking methods and are phasing out disposable cutlery in favor of reusable silverware. In 2023, Northwell reinforced its commitment to sustainability by signing the Cool Food Pledge, aiming to reduce greenhouse gas emissions from food service by 25% by 2030.

Slow Food NYC, a chapter of Slow Food USA, was founded in Italy in 1989 as part of a global organization created to counter the rise of fast-food chains and protect culinary traditions. Its U.S. network includes more than 80 local chapters and over 400 Snail of Approval honorees.