PURPOSE: Hospitals increasingly seek to align patient meals with sustainable food policies while ensuring nutritional adequacy and patient acceptance. However, the limited availability of palatable high-protein plant-derived meals with complete amino acid profiles hampers implementation. This study aimed to develop and evaluate fully plant-derived hospital meals for nutritional adequacy, palatability, cost-effectiveness, and feasibility within sustainable food policy frameworks. METHODS: A multidisciplinary, co-creative study was conducted between April and December 2025 with hospital staff and industry partners. Meal development criteria were derived from clinical guidelines and hospital policies and prioritized by a multidisciplinary team. Recipes were iteratively developed and evaluated through cooking and tasting sessions, then optimized for nutritional composition, amino acid profile, and palatability. Nutritional values were calculated using the Dutch Food Composition Database, and protein quality estimated through weighted mean digestibility and aggregated amino acid scores across meal protein sources. RESULTS: Thirty meal recipes were developed and combined into seven daily menus providing 90-97 g protein per day, primarily from soy, lentils, grains, and nuts. To increase protein in breakfast and lunch without enlarging portions, pea protein isolate and soy-based drinks were incorporated. Total daily menu costs ranged from €10.50 to €12.30. CONCLUSION: Fully plant-derived meals can provide adequate, palatable, and cost-effective protein, suitable for clinical use, although trade-offs between protein quality, taste, cost, and portion size remain. These meals offer a practical blueprint for hospitals seeking to adjust animal-to-plant protein ratios and support the transition toward sustainable nutrition.
Bree et al. (Tue,) studied this question.