It’s not every day Slow Food East End (SFEE) does something first. Our parent organization has a long history of recognizing food producers, winemakers, farmers, and restaurants around the world who engage in sustainable food practices. Our mission is to highlight and promote businesses who prioritize producing food that is healthy, good for the people who grow it, and good for the planet. When one of our board members, Ralph Reinerstsen, Chair of SFEE Snail of Approval committee, had a couple of surgeries at Peconic Bay Medical Center (PBMC), he learned one of our local hospitals was actually checking all of our Snail evaluation boxes.
After interviews with the hospital staff, the culinary team, and even some patients, our board unanimously agreed to award a Snail to the PBMC food services team. Led by Executive Chef Christopher Singlemann, their exceptional culinary services and prioritization of sustainable practices – aptly referred to as the “farm-to-bed” initiative – has been a huge success replete with a garden allowing them to harvest and utilize a modest amount of their own produce. They have even begun raising bees for honey.
Over the last 8 years, PBMC has made significant strides to transform dated hospital food service practices. This award celebrates the medical center’s exceptional efforts to elevate the patient dining experience through high-quality, locally sourced, healthful ingredients. As the East End Beacon noted when reporting on the award, “Go for the Operation, Stay For The Food” PBMC is the first healthcare facility in the nation to receive the coveted Slow Food Snail of Approval award.
Recognizing the crucial role that nutrition plays in healing and recovery, the hospital has revolutionized its food services to provide patients with nutritious, delicious, and thoughtfully prepared meals. “For too long hospitals were serving processed, frozen, unhealthy foods to patients,” said Sven Gierlinger, senior vice president and chief experience officer at Northwell Health. Traditionally, hospital menus rarely change and are intended to satisfy dietary requirements. PMBC’s culinary services team has broken that cycle by offering a menu that can still satisfy patient needs, but with a four-season menu that tastes more like restaurant food.
The credentials of the culinary team are impressive and they have brought a fresh vision of food-as-medicine to life. “Good food fuels recovery, boosts morale, and supports overall well-being.” Under the direction of Chef Bruno Tison, one of 3 Michelen-starred chefs now working at Northwell, he describes some of the changes his team has implemented, “The hospital network is making a shift to more plant-based foods, with no frozen food, no fryers and as much locally sourced produce as possible.” Tison was formerly the executive chef at The Plaza Hotel and now serves as the hospital network’s Vice President of Systems Food Services. The addition of hospitality veterans to the hospital services team has clearly made a difference in food philosophy and patient happiness. PBMC has become a model to replicate.
We salute Peconic Bay Medical Center and Northwell Healthcare System for supporting our local farmers, nurturing our community and valuing healthy foods as vital to the healing process.
