Brigham and Women’s wants to draw diners to what’s healthy
Its two hospital campuses have made changes to highlight their focus on nutrition, inclusion and the environment.
September 13, 2023
In 2016, Brigham and Women’s Hospital redesigned its cafeteria to put healthy food front and center.
The Massachusetts hospital, part of the Mass General Brigham healthcare system, prides itself on serving great food with sound nutrition, and the team wanted to make it easier for customers to make nutritious decisions.
So it leaned on the principles of choice architecture in the redesign, putting healthier options right where diners can see them and placing more indulgent items in the back.
The goal was to encourage diners to eat healthier in a stealth way, said Susan Langill, general manager of the food and nutrition department at the hospital.
“The product placement of different items was thoughtfully planned out, so that when you walk into the Garden Cafe, you see all the healthy foods first—the large salad bar and the soups and all healthier drinks and things,” she said.
Langill, who also oversees foodservice at the hospital’s Faulkner campus, said the teams at both hospitals continue seeking to be ahead of the curve when it comes to nutrition, sustainability and social responsibility.
“I think what's unique for us is, we really take pride in trying to be ahead of the curve, bringing in new concepts and ideas to the employees, the customers and our patients,” she said.
From cutting greenhouse gas emissions to developing a diverse menu, here’s a look at how the hospitals are doing just that.