Source: Nourish
Date: 2019
At Nourish's Food for Health Symposium (May 15-16, 2019 in Toronto), the audience was transported to the future of 2030 to be a part of “The Hospital Food Experience from the Future”, where three hospitals collaborated with three “celebrity” chefs to create three ambitious dishes that embody the future of what a patient-friendly, planet-friendly, and scale-friendly hospital meal could look and taste like.
Setting the Table for a Healthy Food Conversation: Tips for care providers working within Aboriginal Communities
Source: Island Health
Year: 2014
A brief guide produced by Island Health, British Columbia on supporting culturally safe conversations about food and nutrition with Aboriginal communities.
Local produce in the public sector, it’s possible!
Source: Équiterre
Year: 2016
A capsule of the partnership between Équiterre, the Pointe-de-l’Île School Board and the CIUSSS de l’Est-de-l’Île-de Montréal to increase the amount of local food served to residents and employees of four long-term care facilities.
What’s behind the trend of local food?
Source: Food Service and Nutrition Magazine
Year: 2016
To meet the growing demand for more local food on institutional menus it’s important to start with understanding what’s behind the trend – why do people seek out local food?
What Does it Take to Serve Local Food to Our Patients?
Source: University Health Network
Year: 2015
Video explaining how local food could enter the University Health Network Food System to be served to patients.
Farm to Institution: The power of public sector purchasing
Source: Greenbelt Fund
Year: 2015
This case study explores how a public sector group purchasing organization leveraged its buying power to enable a local and sustainable cattle-processor to break into the institutional food service market.
Download the case study Farm to Institution.
Healthy Foods in Hospitals Program, Champlain Hospitals
Source: Champlain Cardiovascular Disease Prevention Network (CCPN)
Year: 2016
The Healthy Foods in Hospitals Program is creating supportive, healthy nutrition environments in Champlain hospitals so that the healthy choice is the easy choice for staff, physicians, visitors, patients, and volunteers. The emphasis is on retail food settings; this includes cafeteria, vending, volunteer, and franchise operations on hospital campuses.
Alberta Flavour Learning Lab
Source: Edmonton Northlands
Year: 2016
Bringing together the food service supply chain in Edmonton–convention centers, hospitals, colleges, schools, farmers, food processors and distributors–to make it easier to identify and source foods grown and made in Alberta.
Becoming Food Aware in Hospital: A Narrative Review to Advance the Culture of Nutrition Care in Hospitals
Source: Healthcare Journal
Year: 2015
Healthcare Journal article on the Nutrition Care in Canadian Hospitals (2010–2013) study which identified the prevalence of malnutrition on admission to medical and surgical wards as 45%. The key finding was that a multi-level approach is needed to address this complex issue. The organization, staff, patients and their families need to be part of the solution to hospital malnutrition.
University Health Network Food Ecosystem Prezi
Source: University Health Network
Year: 2015
A visual presentation of the flow of food, funds and information in the Food Ecosystem in the University Health Network related to "What does it take to serve local food to our patients?"
Malnutrition in Hospitals
Source: Canadian Malnutrition Task Force
Year: 2017
Canadian Malnutrition Task Force presentation to Nourish retreat 2017 on issue of malnutrition in hospital.. Includes highlights of Nutrition Care in Hospitals Study (2010-2013) surveying 18 hospitals in 8 provinces on prevalence of malnutrition at admission, mealtime and food satisfaction surveys and barriers to food intake.