Day 2: Keynote Sheila Watt-Cloutier and Keynote










Day 2: Hospital Food Experience from the Future
















Day 2: Workshop streams







Day 2: Keynote Peter Senge



Yesterday, participants from the health and community sectors came together to taste firsthand the possibilities for traditional Indigenous foods in health care institutions such as hospitals and long-term care centers. Working under the guidance of four different leaders, each team of participants cooked a dish representing a different Indigenous community.
From June 7 - 10, 2022, the Nourish Anchor Cohort gathered for the first time in person in Montréal, Québec. Over a series of workshops, visits to a farm, hospital kitchen, and various community food initiatives, participants saw, learned from, and tasted what it’s like when health care and community comes together to strengthen food security.
A plate of baked pickerel with potatoes, vegetables and a slice of bannock is one of the special meals given to patients at Sioux Lookout Meno Ya Win Health Centre every Thursday. It's part of the Miichim traditional food program co-ordinated by Kathy Loon. Read more here.
The overlap of health care and food systems is multifaceted. Nourish convened 22 leaders from across healthcare, government, food systems and philanthropy together for a four day retreat on Wasan Island in order to explore the opportunities around environmental nutrition in health care. Environmental nutrition (2014), a concept coined by Health Care Without Harm, reframes healthy food as contributing beyond individual well-being towards a collective social responsibility for creating healthy communities and a sustainable food system.
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