Summer 2017 Nourish e-newsletter featuring stories from innovators on how healthcare can curate value through local and sustainable food supply chains.
Dan Munshaw writes about the environmental and community benefits of strategic procurement for the City of Thunder Bay and how he’s modelling ways in which public institutions can reclaim ownership and power in supply chains when they demand local food.
Innovator Shelly Crack with her colleague, traditional Haida knowledge keeper Jenny Cross, are exploring opportunities to work with local and traditional harvesters to serve more culturally nourishing foods to the patients in 2 island hospitals.
In Ontario, Travis Durham is partnering with a local beekeeper to set up beehives at the long-term care home where he is the Food & Nutrition Manager.
Four innovators from Quebec, Anne Gignac, Claire Potvin, Josée Lavoie and Annie Marquez, in collaboration with Nourish advisor Carole Saint-Pierre, share how healthcare institutions in Quebec are defining sustainability in food purchasing.
Local food matters. The easiest way to convince people of this is to let them see it, hear about it and, most importantly, taste it. That’s the idea behind our Local Food Expo, which is a part of Local Food Week (June 4-10, 2017) in Ontario. Local food champions came together to share their knowledge, passion and food with patients, visitors, staff and volunteers at Oakville Trafalgar Memorial Hospital on June 8th. At this event, 10 of our partners spent the day with us serving up everything from herb and cheese appetizers to strawberry-rhubarb pie and sharing recipes and information to help people choose local.
The Expo is just the most visible part of our love of local food. Behind the scenes, our Food Services team, led by Manager Marianne Katusin, works to bring food from ‘farm to bedside” and creates their own recipes that use local ingredients. The result is tasty and nutritious meals that help our patients heal, while we also get the most value from our financial resources.
But we’re not stopping there. With a $51,000 grant from the Greenbelt Foundation (as part of Ontario’s Local Food Investment Fund), we’re launching phase two of our Good for You, Locally Grown initiative. We will continue to craft delicious meals that heal and help patients identify local food choices so they can enjoy the benefits of local at home.
Missed the Food Expo in June? See you in October as we celebrate Ontario Agriculture Week!
Located west of Toronto, Halton Healthcare encompasses Georgetown, Milton District and Oakville Trafalgar Hospitals. Our almost 5,600 physicians, staff and volunteers serve the healthcare needs of half a million residents. Last year we served approximately 575,000 nutritious and delicious meals to our patients.
Nourish is excited that innovator Stephanie Cook from the Regina Qu’Appelle Health Region is featured in the Regina Leader Post talking changing the story around hospital food.
Thursday, May 25, 2017, 1:00 – 2:00 pm Eastern
How can hospitals and long term care homes build the health and wealth of their patients, staff and communities through the food they source and serve? This webinar will explore American and Canadian examples of leadership to position institutions as anchors of wellbeing for the populations they serve.
Stacia Clinton, Healthcare Without Harm
Jen Reynolds, Food Secure Canada
Sandra Hamilton, Consultant
Wendy Smith, MEALSource
Hayley Lapalme, Nourish
Free webinar Wednesday May 20, 2017, 1:00pm - 3:pm EDT
Presented by HealthCareCAN and the J.W. McConnell Family Foundation
Food is part of both health and healing. It’s also a vital part of the quality of care and compassion for which CHEO is renowned. We are delighted to join Nourish in this collective journey to explore the role of food in health care. Read this guest blog from Alex Munter, CEO of the Children’s Hospital of Eastern Ontario (CHEO)
The Nourish cohort has identified five key topics for work and learning for a Spring 2017 webinar series. The webinars will be designed with and for the cohort innovators–healthcare foodservice and procurement professionals–but are open to the public to share the thinking, tools, and strategies from the program with a broader audience.
Forty strangers are circled in a music hall on the edge of a frozen lake. These are the innovators and advisors we’ve recruited as wayfinders for this two year journey we’re calling Nourish.