Stony Brook University Hospital
John Mastacciuola poses for a photo at Stony Brook University Hospital Thursday, Jan. 21, 2016. Photo Credit: Barry Sloan
In 2016 the Physicians Committee rated a number of hospitals on the healthfulness of their food, and Stony Brook University Hospital was one of two hospitals tied for first place. Located in Stony Brook, N.Y., the hospital has a 2,242-square-foot organic rooftop garden that supplies vegetables and herbs for patient meals. Stony Brook University Hospital is also fortunate to have a forward-thinking Director of Dietary and Retail Services in John Mastacciuola.
Mastacciuola first garnered glowing media coverage for Stony Brook University Hospital in 2012, when a New York Times article noted that “In keeping with the good-for-you theme, the newly hired head chef, John Mastacciuola, has banished bacon, soda (well, there was some ginger ale in cold storage), hot dogs and salt packets.”
In discussions with the Physicians Committee, Mastacciuola committed to working toward total elimination of processed meats, in keeping with the AMA Healthy Food Options in Hospitals policy, promulgated in June, 2017.
Stony Brook University Hospital’s food service team is giving their colleagues in health care the tools they need to teach patients and guests about healthy nutrition. Sometimes a hospital can be led from the kitchen!