Wellness Menu

In recent years, Milan has launched a major strategic initiative focused on urban health: Milano Wellness City 2030, promoted by the Wellness Foundation with the involvement of institutions, scientific bodies, companies, and local organizations. The project aims to position Milan as a leading model of a city committed to prevention, quality of life, and the promotion of healthy lifestyles, integrating health, nutrition, sport, innovation, and wellbeing into the urban ecosystem.
Wellness City 2030 also represents a legacy opportunity of the Milano Cortina 2026 Olympic and Paralympic Games, with the goal of consolidating and spreading new standards of quality of life for citizens, workers, and visitors.

Hotels serve as key points of reference for professionals and travelers from all over the world, each with different needs and habits. In this context, ensuring guests’ wellbeing and health is not a complementary service, but a core element of the hospitality experience.

Federalberghi Milano – Lodi – Monza & Brianza, in collaboration with Dr. Federica Almondo, Specialist in Nutritional Science and Expert in Anti-Aging Medicine, has developed the Wellness Menu, a reference model for hotels wishing to offer a high-quality, balanced, and wellbeing-oriented gastronomic proposition.

The Wellness Menu includes main meals, in-room dining, happy hours, and coffee breaks, and defines nutritional guidelines based on scientific evidence for the selection of ingredients, combinations, and preparation methods. Its objective is to provide nutrition that supports the maintenance of energy, concentration, and overall health, contributing to guests’ productivity and balance during their stay.

To facilitate the practical implementation of these principles, Federalberghi Milano – Lodi – Monza & Brianza, in collaboration with the food company T’A Milano, is developing a line of ready-to-use products. These solutions enable hotels to offer gastronomic experiences that combine quality, taste, and nutritional value, meeting the needs of professionals traveling for business.

The rollout of the Wellness Menu and the associated products in participating hotels will begin in 2026.

Guiding Principles of the Wellness Menu:

• Respect for circadian rhythms
• Balanced macronutrient intake
• Support for hormonal production and metabolic balance
• Insulin control
• Reduced immunogenic load
• Principles of the Mediterranean Diet
• Variety to accommodate different dietary patterns
• Reduction of toxic load (organic foods)
• Anti-inflammatory nutrition