When Food Becomes Treatment – Taste Herlevs Delights

An inspiring evening about hospital food in development. Gain insight into how food at Herlev Hospital has transformed over 50 years – from traditional hospital meals to today's nutrition-based dishes, where taste and health work together.

Three experts focus on different aspects of hospital food:

• From Hospital Meals to Modern Patient Food – chef Jesper Vangdrup tells how the menu has evolved over time, and how Herlev Hospital's kitchen today combines culinary effort with nutritional expertise.
• When Food Becomes Treatment – professor Henrik Højgaard Rasmussen explores how nutrition is an active part of patient treatment. He addresses key questions: What happens in the body during illness? Why is protein important for recovery? And can future nutrition become more personalized based on individual patients' biomarkers?
• No Food AND Drink, No Hero – senior researcher Anne Marie Beck dives into fluid needs and nutrition. What are myths and what are facts? And how does fluid requirements change with age?

You will also have the opportunity to taste a selection of dishes served on the hospital's menu – a direct experience of what modern hospital food can be.