We have been able to buy over $1000 worth of local berries, over $1000.00 worth of produce and have received donations for fish and venison for our school programs, the ground work is being laid for it to get to hospitals
We have a new Director starting mid December and as a region are in the early stages of finding out his vision for the future of food within Interior Health. We would like to move from our current rethermalization system in acute facilities to a just in time model - cooking and serving right up on the floors. Meals shouldn't just be at set times if someone wants a grilled cheese for breakfast and an omelette for lunch and diferent serving times we should be able to provide this (within reason)
les résultats des consultations sont très positifs et prometteur pour l'implantation du nouveau menu! novembre 2017: l'Implantation du nouveau menu harmonisé CIUSSS aura lieu à l'hôpital Notre-Dame à compter du 26 novembre!
Also, we’ve commenced a four month pilot project ( Sept – Dec) in collaboration with Thunder Bay District Health Unit and Regional Distribution Food Association at our most popular stadia / arena’s concession where 70% of the menu has been replaced with healthy and traditional foods. Tho only a few weeks in, I’m beginning to hear some excellent feed-back. I’ll provide more details and an update later in October when I’ve more statistical data & feedback to report on.
Thunder Bay lost its local fish processing plant 20+ years ago. A couple young local entrepreneurs started up a new one & their doors opened ~ 4 weeks ago(Canadian Freshwater Fish). This upstart company built indigenous relationships & buys it’s fresh fish direct from on-reserve commercial fisherman. Thus we’ve been able to tick a couple boxes on this success. We will be further experimenting with fish pieces and renderings into some recipes.
I appreciate the efforts of Nourish and it’s cohorts(Cathy & others) who’ve brought awareness of traditional foods forward. Tho I practice on a personal basis, I hadn’t connected incorporating into an institutional food stream.
Halton Healthcare is hosting another Local Food Expo on Thursday, October 5th!
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. Read her story in the summer Nourish newsletter.
Les consultations sur le nouveau menu harmonisé (déjeuner, diner, souper, collations) ont débuté avec les soins infirmiers, les nutritionnistes et les usagers de tous les CHSLD!
In Ontario, Travis Durham is partnering with a local beekeeper to set up beehives at the long-term carehome where he is the Food & Nutrition Manager. Through his work, he’s connecting the dots between a positive resident experience and sustaining pollinators which are key in building sustainable food systems. Read his story for the Nourish Newsletter.
In the summer newsletter, 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. Read more.
Does hospital food really suck? Stephanie Cook talks to the Regina Leader Post about why it might not be as bad as we think. Read more.
Halton Healthcare hosts Local Food Expo on June 8th at OTMH. Read more.
Tous les comités des résidents et usagers des CHSLD ont été rencontré au sujet du projet d'harmonisation des menus.
Currently working to find local suppliers for our new local initiative at CHEO. Can’t wait to start forming partnerships!
Spent week at Nourish Retreat learning about innovations from cohort members across Canada- looking forward to building our Alberta initiative
I recently returned from a national retreat with Nourish cohort and mentors. It was a wonderful opportunity to connect with others who are passionate about health promoting food to enhance patient experiences and health. I learned a lot from my Nourish colleagues and have been sharing the stories about their journeys with my Nourish project co-leads. My co-leads and I are regularly meeting with each other and key stakeholders to explore the option of sourcing more locally grown produce. We are looking at a potential partnership with a social enterprise to wash, peel and dice the produce to our specifications and deliver to our institutions. We have also had some initial conversations with a food policy liaison officer regarding inspection of this process and traceability. We are still in very early discussion but excited about the potential opportunities!