In modern society, with a growing focus on health management, many people are going out of their way to choose less processed, nutritious meals made from raw ingredients. On food delivery platforms, a diverse range of restaurants now offer nutritious meal options. Recently, a distinctive new player has emerged: Some top-tier public hospitals have joined the online marketplace, launching nutritious meals prepared in their own cafeterias.
These meals are not being launched by random medical organizations, but specially by "Tertiary A" hospitals in China, and are tailored to diverse dietary needs. Take a hospital in Nanning, South China's Guangxi Zhuang Autonomous Region as an example. Its "Ren'ai Meal" targets weight management, aligning with the current "weight-loss meal" dining trend.
Nutritious meals launched by "Tertiary A" hospitals - public institutions dedicated to healthcare - symbolize innovative outreach as much as a new concept philosophy: "Healthcare" is not just about "treating illnesses" but promoting a holistic approach to public health.
This approach can be observed in the recipes of the hospital meals. The "Ren'ai Meal" categorizes its menus into winter and all-season selections. Accompanied by side dishes such as fern root noodles, multigrain rice and vegetable platters, diners can choose from a variety of protein options, including braised duck leg, basa fish steak and lemon pork chop.
Ingredients like basa fish and lemon pork are commonly found in many restaurant menus. But what makes these hospital meals innovative is not merely the ingredients, but the meticulous nutritional formula carried out by the hospital.
For instance, each "Ren'ai Meal" maintains a calorie count of around 600 while delivering balanced nutrition. This standard is derived from "research based on extensive clinical cases," according to Sun Guili, director of the Nanning hospital's Clinical Nutrition Department. On food delivery platforms, the "Ren'ai Meal" has garnered numerous positive reviews featuring keywords such as "professionally formulated," "good value for money" and "peace of mind while eating."
Produced by hospital cafeterias, these meals' success reveals two things. First, hospitals' professional authority has now become a business asset, transforming clinical credibility into a trusted daily service. Second, the public's desire for health is now being met with a response grounded in trusted expertise.
Rather than an extreme pursuit of taste, the public seems more willing to pay for a "health guide." The hospital's cross-border venture into the food industry is, in fact, a direct response to consumer demand, especially as this demand becomes increasingly difficult to meet in a time when pre-made meals are trending.