Thobden Gyatso, a lifelong cook and UW Health employee since 2007, earned first place and won the grand prize in the 2025 national Health Care Culinary Contest for his Tibetan potato and cheese momo — a plant-forward dish rooted in tradition and designed with health and sustainability in mind.
The competition, hosted by Practice Greenhealth and Health Care Without Harm in partnership with leading culinary and public health organizations, highlights innovative approaches to sustainable food in health care.
This recognition reflects a commitment to sustainability at UW Health, with University Hospital, American Family Children’s Hospital and East Madison Hospital earning the Greenhealth Leader Award and placing in the top 20% of hospitals nationwide for advanced sustainability performance, according to Brad Ouellet, system vice president of supply chain and support services.
UW Health also earned Circles of Excellence awards in both Greening the Operating Room and Sustainable Food, recognizing top-performing programs that lead health care systems in progressive, climate-conscious areas of sustainability.
“These honors reflect the incredible work of our teams to make sustainability a part of our everyday operation–from the supplies we source to the food we serve and the environment where care is delivered,” Ouellet said. “We are proud to be recognized for advancing practices that support the health of our patients, our workforce and our communities.”
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