Picture a hospital meal, and chances are you’ll imagine something beige and encased in microwavable plastic. That’s because, in a hospital dining hall or cafeteria, it’s almost impossible to make a dish that doesn’t rely on prepackaged ingredients, which are easy to prepare and often contain high amounts of sodium. But what if that food wasn’t just bland and institutional?

For the first time this year, some of the country’s top health care systems are hosting a competition to show that hospital food can offer more than the reheated frozen entrees that most people expect. Teams of cooks in towering chef caps, together with white-suited dietitians, had 45 minutes to transform a cornucopia of fruits, vegetables and meats piled on a table at the center of an auditorium into four-course meals of their own devising. Their creations not only had to meet restrictions for salt and calories, but were judged according to criteria that are typically unheard of in hospital kitchens like palatability, plate appearance and skill in cooking.

The finalists were all from hospitals that are part of the nonprofit health system Northwell Health, which is leading a movement to revamp hospital cuisine. Its hospitals have been given an ultimatum: If you don’t improve the quality of food in your facilities, patients will seek care elsewhere.

Many hospital chefs are struggling with limited budgets and the need to produce a range of clinically appropriate meals for different conditions. They also face the pressure to please customers who, in general, have little interest in a diet of bland, institutionalized fare. But “you cannot fool all the people all the time,” President Lincoln once said, and that’s certainly true when it comes to hospital food.

In an effort to provide more palatable fare, some hospitals are hiring former restaurant chefs and even inviting diners in to try the menu. One such place is the Remedies Cafe at Vail Valley Medical Center, which serves up comfort foods like tarragon chicken pasta with pesto cream sauce and smothered chicken paired with polenta, along with soups, salads, roasted veggies and a healthy dessert bar.

Hospitals that are aligning their values with their food purchases are able to reduce delivery mileage and fuel consumption, lower their carbon footprint, and give an economic boost to locally produced, high-quality foods. They can also foster a sense of community, promote health and wellness, and provide a healthy alternative to fast food.

It would be great if all patients, their families, and healthcare providers were able to eat communally during mealtimes. But for the many individuals who are intubated or immunocompromised, that may not be possible. Still, it’s worth remembering that even the smallest changes to a hospital menu can make a big difference. So if you’re in the hospital, skip the fast food and choose something with just a few recognizable ingredients. You’ll probably feel better for it.