Kathy Berger is the Manager of Food Services & Switchboard at Health Sciences North in Sudbury, Ontario. She has worked in healthcare food service for 31 years and has played a lead role in the amalgamation of three acute care food service departments into one with the opening of a single site facility in 2010. Kathy was part of the My Sustainable Canada mentorship program on innovative public procurement in 2014 where she successfully increased local purchases by 24% for her patient menu. She is committed to continuing down the path of providing high quality local product to meet the needs of patients.
Health Sciences North (HSN)
Health Sciences North (HSN) is a new approach to delivering the highest quality patient care, research, teaching and learning to our region and beyond. It is a network of integrated facilities and programs working together for the benefit of our patients, communities, physicians, researchers, staff and learners in the areas of prevention, diagnosis, treatment and care. HSN offers a variety of programs and services that meet many patient care needs, with leading regional programs in the areas of cardiac care, oncology, nephrology, trauma and rehabilitation. HSN has 3,900 employees, over 280 physicians, 700 volunteers and a diverse range of services across eight core programs, from emergency and ambulatory care to the Northeast Cancer Centre.
The Food Services Department at Health Sciences North in Sudbury would like to continue to sustain and/or increase the volume of local product we use on our patient menu and strive to make this information visible. The success of this project relies on engaging our staff and working closely with patients and their families to enhance the patient meal experience and help improve overall patient satisfaction.
My vision for the future would be to utilize existing garden beds to grow herbs that could be used to make both patient and retail menu options more flavourful. This could expand to a broader selection of food items as the project evolves. I am supportive of continued investigation of opportunities for composting of our “clean” food waste to minimize the amount ending up in our local landfill by working with the
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