Bernice Wolf is a registered dietitian and the Director of Food and Marketed Services at the Children’s Hospital of Eastern Ontario (CHEO) in Ottawa. She has worked in healthcare in northern Saskatchewan, community and large acute care facilities in Ontario. Bernice is an innovator in patient, family and customer satisfaction by implementing the first Room Service model in Canada. She is an active member of the Champlain LHIN nutrition committee and the new Healthy Foods initiative. She is an advocate on role modeling health in all areas of the hospital, including retail food outlets. Bernice has partnered with local food producers and suppliers and is part of the hospital vegetable and herb garden planting and harvesting team.
Children's Hospital of Eastern Ontario
The Children’s Hospital of Eastern Ontario is a pediatric health and research center providing outstanding family-centered patient care, pioneering breakthrough research, and training the health care professionals of tomorrow. Over the past 40 years, CHEO has established itself as a world-class centre providing leading-edge treatment and compassionate care for children and youth aged 0 to their 18th birthday. CHEO’s large service area extends to Eastern Ontario, Western Quebec, Nunavut and parts of Northern Ontario. CHEO is one of only a few stand-alone pediatric hospitals in Canada, and has more than 6,600 admissions, 7,700 surgeries and 171,000 clinic visits each year. In addition to its clinical mandate, CHEO is an academic health science center.
CHEO is working to bring fresh, local, food with integrity to our pediatric patients. We want to ensure that our patients have the freshest, safest and most nutritious food available for their healing journey by increasing local procurement for our patient menu by 30%. We know that introducing children to healthy, local, sustainable food helps to promote food literacy & life-long healthy eating behaviors, and decreases incidence of obesity. By connecting with Ontario’s farmers & producers, CHEO can provide food that will increase patient satisfaction, provide the nutrition needed for healing, and contribute to the development of food skills.