When Doctors Design the Menu: The Rise of Food-as-Medicine Restaurant Collaborations

Something exciting is happening in the food world - and it’s not another diet trend. Doctors and health experts are stepping out of clinics and into kitchens, partnering with restaurants to help translate nutrition science into meals people actually want to eat.

This shift signals a bigger cultural change: food is finally being recognized as a daily health intervention, not just fuel.

One of the most talked-about collaborations recently is between Mark Hyman, a leading voice in functional medicine, and Sweetgreen. Together, they created a menu designed around whole foods, healthy fats, fiber, and anti-inflammatory ingredients - without sacrificing flavor or accessibility. The goal wasn’t perfection; it was practicality. Food that supports metabolic health, blood sugar balance, and energy - that's accessible!

Here in DC, we’re seeing similar momentum with William Li, whose work focuses on the body’s natural defense systems. His January menu collaboration with Ama Restaurant highlights how culinary traditions and intentional ingredient choices can align with emerging health science - a reminder that good food and good health have always been deeply connected.

Recently, Goop partnered with neuroscientist Andrew Huberman with a Turkey Chili Recipe underscoring a growing trend: translating health science into real, approachable food.

What all of these collaborations share is a common thread:
they respect the intelligence of the consumer.
No extremes. No fear-based messaging. Just thoughtful food, grounded in science, designed for everyday life.

At Purée, this resonates deeply with how we approach our menu - plant-forward, ingredient-driven, and rooted in the belief that nourishment should feel both supportive and joyful. We are ideating our future collaborations as we type!