In collaboration with Sapienza University of Rome, the Italian chef has devised a system that enables hospitals to serve healthier and tastier food, which in turn improves the physical and emotional wellbeing of its patients (45% of all hospital food ends up being thrown away in Italy). Niko Romito has redesigned the hospital food chain via the Inteligencia Nutricional project, using techniques and concepts developed at his Michelin-starred restaurant Reale to improve the sensory quality of the meals and to maximise the nutritional value of its ingredients – and all within hospital budgets.
