New York City hospital becomes third to earn ‘Snail’ award for chef-guided, food-as-medicine philosophy

The third hospital honoree of the Snail of Approval, given to organizations that dedicate themselves to delivering high-quality, sustainably sourced food, has been given to a facility in New York City found to have better fare than patients are accustomed to.

On Feb. 9, Northwell Health's Lenox Hill Hospital became the latest in a rare number of patient care groups to take home the plaque. 

The award was given by Slow Food NYC, itself a division of a nationwide and worldwide nonprofit that seeks to “combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.”

The primary organization, Slow Food International, relies on local chapters to recognize groups in their area committed to chef-quality ingredients deemed to buck the trend of fast, cheap food that’s bad for the environment and limited in nutritional content. 

Not many hospitals have earned the Snail of Approval worldwide, with the nonprofit adding that the number nationally is also in the “few.” Zooming in on New York City, Peconic Bay Medical Center, also part of Northwell Health, was the first to be designated in the region. That was in August 2024. 

In April 2025, Stony Brook Southampton Hospital became the second to have its nutritional program recognized, with Lenox Hill Hospital now joining the prestigious class of dining halls.

The award goes beyond cafeterias and looks at nutritional programs at the facility—focused on how they craft food for patient meals, ensuring they aren’t strictly focused on cost-cutting and instead are committed to quality and health. 

Typically Snails go to regional restaurants, but there are no rules saying healthcare can’t earn itself a “slow” designation. 

In an announcement, Slow Food named Sven Gierlinger, chief experience officer, and Bruno Tison, vice president of food services and corporate executive chef as the purveyors of the culinary delights at Lenox Hill Hospital. 

In a photo of the kitchen, Tison—a Michelin-starred chef who joined the hospital in 2017—is seen serving food in a setting that resembles fine dining more than a typical dietary department.

“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,” Gierlinger said. “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.”