The line between hospital food and public health guidance is blurring in China, as leading hospitals increasingly offer takeaway meals designed to address growing health concerns, particularly those related to weight management and chronic disease. This trend, gaining momentum throughout 2025, represents a shift in how healthcare is perceived – moving beyond simply treating illness to proactively promoting wellness.
The initiative is being driven, in part, by a three-year weight control campaign launched by China’s National Health Commission, acknowledging that overweight and obesity are now a “major public health threat” to the Chinese population. As of 2020, 34.3% of adults were considered overweight and 16.4% obese, with projections indicating a combined prevalence rate of 65% by 2030. Among children aged 6-17, approximately 19% are overweight or obese, and over 10% of those under 6 years old also fall into this category.
Several “Tertiary A” hospitals – public institutions dedicated to healthcare – are leading the charge, launching nutritious meals through online food delivery platforms. These aren’t simply hospitals adding a cafeteria menu to an app; the meals are specifically tailored to diverse dietary needs, developed with meticulous nutritional formulas by hospital staff.
One example is the “Ren’ai Meal” offered by a hospital in Nanning, in the Guangxi Zhuang Autonomous Region. This meal specifically targets weight management, aligning with the current popularity of “weight-loss meals.” The “Ren’ai Meal” maintains a caloric intake of approximately 600 calories while ensuring a balanced nutritional profile. Menu options vary seasonally and include dishes like fern root noodles, multigrain rice, vegetable platters, braised duck leg, basa fish steak, and lemon pork chop.
In Haikou, Hainan Province, a maternity hospital has taken a specialized approach, launching “postpartum recovery meals” designed to support new mothers’ health and recovery. These meals demonstrate how hospitals are leveraging their specific expertise to address targeted health needs.
Sun Guili, director of the clinical nutrition department at the Nanning hospital, explained to the Global Times that the meals are “developed on the basis of in-depth clinical research.” This emphasis on scientific rigor is a key differentiator for these hospital-prepared meals, setting them apart from many other weight-loss options available to consumers.
The response from the public has been positive. Users on food delivery platforms have described the “Ren’ai Meal” as “professional,” offering a “good value for money,” and providing a sense of “safety” from a nutritional standpoint. This positive reception highlights a growing consumer interest in authoritative, health-focused food options.
This trend reflects a broader shift in China’s approach to healthcare, as outlined in the 2025 government work report. The report reaffirmed a commitment to a “health-first strategy,” signaling a move away from a traditional focus solely on disease treatment towards a more holistic approach that prioritizes preventative care and public health. The National Health Commission announced plans to establish more weight management clinics at medical and health facilities to further support this initiative.
The success of these hospital-based meal programs also underscores two key trends. First, it demonstrates the commercial potential of hospitals’ professional authority, translating clinical credibility into a valuable everyday service. Second, it highlights the increasing health consciousness among consumers, with a growing segment of the population willing to pay for a “guide to health” rather than simply prioritizing taste.
The rise in weight-related issues in China is linked to a transition towards more calorie-dense and processed foods, the increased availability of fast food and sugary drinks, and more sedentary lifestyles associated with urbanization. Without effective interventions, the economic burden of overweight and obesity is projected to reach 418 billion yuan (approximately 22% of total healthcare expenditure) by 2030.
The launch of these hospital-prepared meals, represents not only a new culinary option but also a significant step towards redefining the perception of health among consumers and addressing a critical public health challenge. The initiative embodies a new concept philosophy: “Healthcare” is not just about “treating illnesses” but promoting a holistic approach to public health.
