STONY BROOK, NY, April 24, 2025 – Stony Brook Southampton Hospital’s Nutritional Services Department is the second healthcare institution in the nation to receive the prestigious “Snail of Approval” award from Slow Food East End (SFEE). Slow Food is a global movement to ensure good, clean, and fair food for all. The Snail of Approval award is given by local chapters based on evaluations that focus on: sourcing, environmental impact, cultural connection, community involvement, staff support and business values.
The Nutritional Services Department earned this award for its dedication to providing high-quality, nutritious meals made with fresh, locally sourced ingredients. The department fosters a warm and welcoming environment where teamwork and a shared passion for food service shine through.
“The staff takes immense pride in their culinary craftsmanship, ensuring that every meal served at the café or delivered to a patient’s bedside is prepared with care, flavor and attention to dietary needs,” said Emily Mastaler, Chief Administrative Officer, Stony Brook Southampton Hospital. “Their commitment to sustainability, community engagement, and the well-being of those they serve exemplifies the values of the Slow Food movement.”
From left to right: Maria McBride, Slow Food East End (SFEE) Chapter President; Ralph Reinertsen, Chair, SFEE Snail of Approval Committee; Nancy Depas, SFEE Chapter Member; Derwin Pryear, Executive Chef, Stony Brook Southampton Hospital; Paula Montagna, Director of Clinical Nutrition, Stony Brook Southampton Hospital; Shannon Cressy, Director of Dietary and Retail Services, Stony Brook Southampton Hospital; Robyn McKeefrey, VP Quality Management, Stony Brook Southampton Hospital; Emily Mastaler, Chief Administrative Officer, Stony Brook Southampton Hospital.
Stony Brook Southampton Hospital’s café is operated by the Auxiliary Services Association (ASA) of Stony Brook University. The café serves all patient meals and operates as a cafeteria for all hospital personnel and visitors, Stony Brook Southampton students, faculty, and staff.
Many of the patient and retail menus are inspired by the Mediterranean diet, emphasizing fresh, wholesome ingredients. During the summer and into the fall, the staff prepares meals using sustainably grown vegetables, which come from the greenhouse on the Stony Brook Southampton campus, as well as locally sourced and sustainably grown produce from East End farms and vendors. The Nutritional Services team takes pride in sourcing produce and seafood from local suppliers while also serving Hampton Coffee and pastries from South Fork Bakery, a company dedicated to providing employment opportunities for neurodiverse individuals. The café uses biodegradable packaging for the salad bar and plates.
“During my visit to Stony Brook Southampton Hospital, I was impressed by their patient menus, which resemble those of a restaurant,” said Ralph Reinertsen, Chair, SFEE Snail of Approval committee. “A catering associate personally delivers each meal; ensuring patients receive delicious, nutritious food supporting their healing and recovery. Their seasonal menus are thoughtfully designed to reflect diverse cultures and individual tastes.”
“Our goal is to create meals that are not only nutritious but also full of flavor and made with care,” said Shannon Cressy, Director of Dietary and Retail Services. “By using fresh, locally sourced ingredients and innovative cooking techniques, we ensure that every dish we serve meets the highest standards of quality and taste.”
Executive Chef Derwin K. Pryear is passionate about the meals he creates to nourish the body and spirit. He believes that food should be both delicious and healing, which is why he prioritizes sourcing local produce and seafood to enhance the flavor and nutritional value of every dish.
“Fresh ingredients make all the difference, not just in taste, but in the way they make people feel,” said Pryear. “When patients enjoy their meals, it lifts their spirits and supports their recovery.”
His dedication to culinary excellence transforms hospital dining into an experience that promotes healing, wellness, and a deep connection to the community.
As part of the Stony Brook Southampton Wellness Institute, Paula Montagna, Director of Clinical Nutrition, and her team of registered dietitians offer monthly virtual and in-person “Food as Medicine” nutrition classes. These sessions focus on preventing and managing chronic illnesses by sharing expert nutrition guidance and practical, health-focused recipes. Emphasizing seasonal and locally sourced fruits and vegetables, the program encourages mindful eating habits that promote overall well-being. In addition to benefiting the broader community, this initiative supports the Stony Brook Southampton Hospital’s Center for Parkinson’s Disease, the Phillips Family Cancer Center, the Coalition for Women’s Cancers, the North Fork Breast Health Coalition, and local library programs.
Many discharged patients attend these classes to gain practical skills for maintaining a healthier lifestyle. Aligned with the Slow Food Network’s mission to promote access to quality food, the hospital recognizes the challenges economically disadvantaged patients face. To support them, registered dietitians and social workers provide a customized four-day food care package based on the patient’s needs and their doctor’s prescribed diet. These shelf-stable grocery items ensure access to nutritious meals during the critical initial recovery period at home. Each package is delivered in a reusable tote bag, reinforcing the hospital’s commitment to sustainability. “Stony Brook Southampton Hospital makes a huge effort to make people who don’t want to be in the hospital feel valued,” stated Reinertsen.
Press Ganey, the healthcare industry’s leading independent provider of satisfaction measurement and improvement services, reports that patient satisfaction is at an all-time high. Nutritional Services further enhances the patient experience by offering real-time surveys during their stay, allowing for immediate menu adjustments and personalized interactions. This hands-on approach ensures that every meal is a nourishing and memorable part of the patient’s journey. “When we pick up empty trays, it speaks volumes about how much patients enjoy the food we serve,” remarked Cressy.
“We are so proud to receive this award for our sustainable practices inside the kitchen, the relationships we have built with the local community, and the passion and commitment of our team members,” stated Cressy.
About Stony Brook Southampton Hospital:
With 124 beds, Stony Brook Southampton Hospital (SBSH) is staffed by more than 280 physicians, dentists, and allied health professionals representing 48 medical specialties. A campus of Stony Brook University Hospital, SBSH offers a diverse array of clinical services, ranging from primary medical care to specialized surgical procedures, including cardiac catheterization, orthopedics and bariatrics. The sole provider of emergency care on Long Island’s South Fork, Stony Brook Southampton Hospital is a provisional Level III adult Trauma Center. The hospital includes The Phillips Family Cancer Center, a Heart and Stroke Center, Breast Health Center, The Center for Advanced Wound Healing, Wellness Institute, and 32 satellite care centers throughout the South Fork of Long Island. The hospital is the largest employer on the South Fork with more than 1,200 employees. To learn more, visit www.southampton.stonybrookmedicine.edu.
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