John Couris, president and CEO of the Florida Health Sciences Center, formalized the commitment alongside Iron Chef Geoffrey Zakarian, who helped design the hospital’s new menu. The initiative aims to replace processed items and artificial sweeteners with nutrient-dense, whole foods inspired by the Mediterranean diet. By prioritizing ingredients sourced from American farmers, the hospital intends to treat nutrition as a critical component of medical recovery rather than a secondary service.

Secretary Kennedy noted that the program is designed to combat the chronic diseases often exacerbated by standard institutional diets. For Tampa General, this transition represents a broader shift in its clinical strategy, which already integrates evidence-based nutrition with traditional medical care. Dr. Tanuja Sharma, the hospital’s medical director of integrative medicine, collaborated with Zakarian to ensure that the new culinary standards meet rigorous health requirements while maintaining flavor, effectively setting a new benchmark for hospital dining across the country.