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Healthcare
Chef Joshna Maharaj believes institutional food could be tasty and nourishing
02
Jun

Chef Joshna Maharaj believes institutional food could be tasty and nourishing

Photo: Joshna Maharaj’s book Take Back the Tray: Revolutionising Food in Hospitals, Schools and Institutions is a call-to-arms for chefs and administrators alike. (@joshnamaharaj/Twitter.com, ECW Press) Why hospital food is so bad and how we can make it better May 29, 2020 www.cbc.ca/radio/thesundayedition Is there anything more unappetizing than hospital food? The very mention of it...
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Feed BC brings more B.C. food to Interior Health
20
Mar

Feed BC Brings More B.C. Food to Interior Health

A new initiative by the Ministry of Agriculture ensures more of the food served to patients at Interior Health facilities is from British Columbia. Feed BC is increasing the institutional procurement of food grown, harvested or processed by B.C. farmers, fishers and processors. “Feed BC is a game changer. It’s about working collaboratively to encourage,...
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13
Sep

Reframing Healthy Food in Health Care Webinar

The question of what qualifies as “healthy” food is highly contested in health care and beyond. This conversation is alive and well in our leadership cohort, and we want to engage it publicly. At the Reframing Healthy Food in Heath Care webinar we brought together diverse perspectives from three thought-leaders to explore how hospitals and...
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ORGANIC VEGETABLES AT CHU SAINTE-JUSTINE
16
Jul

Organic Vegetables at CHU Sainte-Justine

The Sainte-Justine Hospital Centre has taken a big step towards healthier food options for its patients, visitors and staff members. Beginning this summer, Délipapilles, the hospital’s food service, will be using local organic vegetables to prepare its meals. Through a partnership with Équiterre, Délipapilles is working directly with three Quebec organic farms from the Bio Locaux collective,...
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Local Farms Branching into Local Health Care System in NL: Pilot Project Underway
29
Jun

Local Farms Branching into Local Health Care System in NL

Pilot Project Underway Many of Food First NL’s projects overlap on a common goal: to make the healthy choice an easy choice for residents of Newfoundland & Labrador. Likewise, we also want to see the local choice become the easy choice. A key step toward reaching these goals is to get more healthy, local food...
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Serving up Local: Manual for Increasing Local Foods in Long-Term Care Serving up Local: Manual for Increasing Local Foods in Long-Term Care
09
May

Serving up Local

Manual for Increasing Local Foods in Long-Term Care 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...
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16 opportunities for food in health care.
28
Mar

16 Opportunities for Food in Health Care

This infographic by Nourish: Future of Food in Health Care shares the various opportunities available to health care institutions in Canada to leverage food as a way to improve patient, organization and community outcomes. Download the full infographic as a PDF or explore it online below.  This infographic was developed with the support of Canadian Association of Physicians for the...
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Nourish Webinar: Collaborative Projects Public Kickoff
21
Mar

Nourish Webinar: Collaborative Projects Public Kickoff

Are you interested by the role that better food can play in delivering better health care? The Nourish leadership program has kicked off 5 collaborative projects and is looking for your engagement. Each team approaches a different dimension of the disconnect between food in health care, for example: better understanding the patient experience of food...
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Time to curb our appetite for ultra-processed food
05
Dec

Time to Curb our Appetite for Ultra-processed Food

Research reveals half our daily calories come from ultra-processed foods, and that kids are the biggest consumers New research commissioned by Heart & Stroke shows that ultra-processed food consumption in Canada continues to increase and is alarmingly high, accounting for almost half of our daily calorie intake. Most troubling is that young people get more than half...
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CONNECTING THE SEAMS OF PATIENT CARE THROUGH FOOD.
17
Oct

Connecting the Seams of Patient Care With Food

  When someone gets sick and goes to the hospital, they do not ­­see the healthcare system as parts but take a continuous personal journey through it. It doesn’t matter which hospital they enter or what treatment or services; patients tend to take in one overall experience towards recovery. However, when there are gaps, they...
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