Hear from the 5 collaborative teams of the Nourish Innovator Cohort on catalyzing change in food for health.
Read more about the collaborative projects here.
Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost.
Source: Journal of the Academy of Nutrition and Dietetics
Year: 2017
A comprehensive evaluation of a room service model at an Australian acute care facility showed results of increased energy and protein intake, decreased food waste to 12% and meal costs by 15%, and increased patient satisfaction.
Plow to Plate: The Community Hospital as Change Agent
Source: New Milford Hospital, Connecticut
Year: 2012
Plow to Plate is a program that advocates healthy food as a direct path to disease prevention while promoting the local agricultural economy. It delivers a fully integrated, healthful food service program to patients, staff and the community, using fresh produce from local farms and shows results with increased patient satisfaction scores.
Hospital Food - An opinion piece
Source: Flavour Journal
Year: 2017
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service, and explores how findings from studies of high-end gastrophysics research could help to improve it. For example, ‘Eye appeal really is half the meal’, even in hospital. A number of concrete recommendations and low-cost solutions are proposed.
Best practices for Nutrition, Food Services and Dining in Long-Term Care Homes.
Source: Ontario Long Term Care Action Group, Dietitians of Canada
Year: 2013
A working paper exploring how to implement quality nutrition, hydration and pleasurable dining in order to enhance the quality of life, and care, for residents in long-term care.
"Hunger was never absent": How residential school diets shaped current patterns of diabetes among Indigenous peoples in Canada
Source: Mosby, I. & Galloway, T. CMAJ 2017 August 14;189:E1043-5. doi: 10.1503/cmaj.170448
Year: 2017
One of the most consistent themes in testimony provided to the Truth and Reconciliation Commission of Canada (TRC) was the common experience of hunger at residential schools. In his statement to the TRC, survivor Andrew Paul spoke of the unrelenting hunger he experienced during his time at Aklavik Roman Catholic Residential School: “We cried to have something good to eat before we sleep. A lot of the times the food we had was rancid, full of maggots, stink. Sometimes we would sneak away from school to go visit our aunts or uncles, just to have a piece of bannock."
St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide
Source: St Michael's Hospital, Toronto
Year: 2016
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work.
Local Food and Ontario's Long-Term Care Sector
Source: Greenbelt Fund
Year: 2015
This report documents the current state of local food usage in Ontario's long-term care sector. The sector offers a significant market for local producers as the estimated annual raw food spend of $210 million, however the 600+ homes do not track local food usage and face barriers in adding local food items to their menus.
Redefining protein
Source: Health Care Without Harm
Year: 2017
Adjusting diets to protect public health and conserve resources.
Fresh, healthy and sustainable food
Source: Health Care Without Harm
Year: 2016
Best practices in European healthcare for fresh, health and sustainable food.
Antimicrobial Stewardship Through Food Animal Agriculture Toolkit Module
Source: Health Care Without Harm
Year: 2017
Guidance for healthcare facilities and health professionals on antimicrobial stewardship through food animal agriculture.
Role of Food in Hospitals
Source: HealthcareCAN
Date: 2017
Issue brief discusses the current state of food in hospitals in Canada, as well as the barriers and opportunities to improving food in these institutions. It explores healthy eating initiatives, local food procurement, and innovations in Canada and internationally.
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.
Webinar: Hospitals and Long Term Care Facilities as Anchor Institutions
Source: Nourish
Year: 2017
How can hospitals and long-term care (LTC) homes build the health and wealth of their patients, staff, and communities through the food they source and serve? This webinar explores American and Canadian examples of leadership to position institutions as anchors of wellbeing for the populations they serve.
Webinar: Hospitals and LTC as anchor institutions
Date: May 25, 2017
How can hospitals and long-term care homes act as anchor institutions to strengthen wellbeing in the community? This webinar explores this question, featuring Hayley Lapalme, Jennifer Reynolds, and Beth Hunter.
Webinar: Traditional Foods and Reconciliation
Source: Nourish
Year: 2017
How does reconciliation fit into the work of strengthening the connection between food, culture, and health? This webinar hears from Indigenous leaders and leaders delivering traditional food programs with and for First Nation communities.
Presenters:
Jenny Cross, Traditional Haida Knowledge Keeper
Kelly Gordon, Six Nations Health Services
Kathy Loon, Meno Ya Win Health Centre
Leslie Carson, Yukon Hospital
Laura Salmon, Yukon Hospital
Shelly Crack, Haida Gwaii Hospital and Health Centre
Learning Objectives:
Hear from elders and community leaders to explore the relationship between the work of reconciliation and the work to strengthen the connection between food, culture, and health.
Begin to explore traditional food programs in healthcare through work in Haida Gwaii, Six Nations, Whitehorse, and Sioux Lookout.
Invite more healthcare and foodservice practitioners into the work and conversation around reconnecting food, culture, and health, to advance the work of reconciliation.
Webinar: Getting more of what you want – More powerful procurement
Date: Friday April 21, 2017
How can we move towards more high value, strategic, and sustainable procurement? In this conversation, we hear from changemakers on how they are empowering health care purchasers to take control of their sourcing, and working with suppliers to get more value from procurement.
Featuring Dan Munshaw (City of Thunder Bay), Victoria Wakefield (University of British Columbia), and Hayley Lapalme (Nourish).
Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses
Source: Food Secure Canada & J.W McConnell Family Foundation
Year: 2017
The lessons stem from the experiences of eight projects from 2014-2016 and profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
Webinar: Traditional foods & reconciliation
In this conversation, hear from Elders and community leaders in how they have strengthened the connection between food, culture, and health in their communities. The speakers explore traditional food programs in health care settings in the Haida Gwaii, Six Nations, Whitehorse, and Sioux Lookout.
Featuring Laura Salmon (dietitian), Kelly Gordon (dietitian), Jenny Cross (early childhood educator), Kathy Loon (traditional programs manager), Shelly Crack (dietitian), Tessie Harris (dietitian), Hayley Lapalme (Nourish), and Jennifer Reynolds (Nourish).
Farm Fresh Healthcare Project How-to Guide
Source: Health Care Without Harm and Community Alliance with Family Farmers
Year: 2014
This How-To Guide presents insights from the Farm Fresh Healthcare Project, launched by a team of hospitals in the San Francisco Bay Area to increase sourcing of local and organic produce from family farmers.