Transforming patient experience and reducing food waste through room service

Source: Nourish
Year: 2020

Nourish aims to use the power of food to build health for people and the planet. Our Transition Practice Studies highlight the work of Canadian healthcare institutions innovating food culture and practice to advance this aim.

CHU Ste-Justine in Montreal, Quebec implemented an on-demand room service model for hospital food services to eliminate food waste and increase patient satisfaction. They reaped the added benefit of enhanced staff satisfaction and the opportunity for sustainable procurement.

Read online the full Transition Practice Study and download an Executive Summary.

Nourishing the Future of Food in Health Care: A Pan-Canadian Policy Scan 2018

Source: Nourish
Date: 2018

Nourish conducted a pan-Canadian scan and create an inventory of existing health, agriculture and procurement policies that guide food in health care settings in order to better identify opportunities for policy innovation that can help shift hospitals and other care centres toward more healthy, delicious, local, sustainable and cultural food. This report aims to highlight policy gaps and opportunities before us.

Download: Pages [Best for printing]; Spreads [Best for online reading]

Inclusive, Local Sourcing: Purchasing for People and Place

Source: Democracy Collaborative
Year: 2016

This toolkit on local and diverse purchasing showcases examples of how hospitals and health systems are reevaluating their roles as their community’s largest purchasers, understanding that a thriving local economy is fundamental to a healthy community.

Embracing an Anchor Mission: ProMedica’s All-In Strategy

Source: HealthCare Anchor Network
Year: 2018

This report offers an in-depth look at how the Toledo, Ohio based health system aligned its institutional operations and clinical practice to better tackle the social determinants of health.

Serving up Local: Manual for Increasing Local Foods in Long-Term Care

Source: Golden Horseshoe Food & Farming Alliance
Year: 2018
This manual is a collection of good practices resulting from the experience of nine long-term care (LTC) homes in three regions in the Golden Horseshoe region of Ontario as part of the Serving Up Local project from May 2016 to January 2018. It is designed to provide resources and steps that can be put into practice to initiate and grow institutional local food procurement programs by long-term care and other food service and procurement staff throughout the MASH (Municipalities, Academics, School Boards and Hospitals) in Ontario.

Fresh, healthy and sustainable food

Source: Health Care Without Harm
Year: 2016

Best practices in European healthcare for fresh, health and sustainable food.

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.

Download

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.

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 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.

Halton Health Services (HHS) Local Food Procurement Statement

Source: Halton Health Services
Year: 2015

The local food procurement statement supports the Halton Health Services Nutrition & Food Services department in working with local producers by creating a shareable plan and process for integrating local suppliers into institutional purchasing structures.

Halton Health Services Statement Download

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.