Looking for information and tools to help you reimagine food in health care? Below you’ll find a curated list of relevant and timely resources - reports, tools, and information compiled by the Nourish team, innovators and partners. Over the next two years the resources section will continue to grow alongside Nourish. Other resources in French are available, click here.
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Sustainable Procurement | Patient Satisfaction | Traditional Foods | Business Case | Institutional Policy
While the food that is served at a healthcare institution exists as a line item in a budget, it can also be an opportunity to connect to a broader continuum of patient care.
Are you interested by the role that better food can play in delivering better health care? Nourish leadership program has kicked off 5 collaborative projects and is looking for your engagement.
Source: Journal of the Academy of Nutrition and Dietetics
A comprehensive evaluation of a room service model at an Australian acute care facility showed results of increased energy and protein intake, decreased food waste to 12% and meal costs by 15%, and increased patient satisfaction.
Source: New Milford Hospital, Connecticut
Plow to Plate is a program that advocates healthy food as a direct path to disease prevention while promoting the local agricultural economy. It delivers a fully integrated, healthful food service program to patients, staff and the community, using fresh produce from local farms and shows results with increased patient satisfaction scores.
Source: Flavour Journal
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service, and explores how findings from studies of high-end gastrophysics research could help to improve it. For example, ‘Eye appeal really is half the meal’, even in hospital. A number of concrete recommendations and low-cost solutions are proposed.
Source: Ontario Long Term Care Action Group, Dietitians of Canada
A working paper exploring how to implement quality nutrition, hydration and pleasurable dining in order to enhance the quality of life, and care, for residents in long-term care.
Food service and procurement is an exciting space: by influencing what happens within its walls, healthcare institutions can positively impact what goes on beyond its walls.
Source: St Michael's Hospital, Toronto
George Brown College's Hospitality and Culinary Arts program partnered with St. Michael's Hospital to create an easy-to-use guide for kitchen staff at St. Michael's to learn how, where and when of local food purchasing and preparation. A suite of recipes is included that are locally-sourced and nutritious, including nutritional label for each to simplify a hospital dietitian's work.
Source: Greenbelt Fund
This report documents the current state of local food usage in Ontario's long-term care sector. The sector offers a significant market for local producers as the estimated annual raw food spend of $210 million, however the 600+ homes do not track local food usage and face barriers in adding local food items to their menus.
Source: Health Care Without Harm
Guidance for healthcare facilities and health professionals
Source: IWK Hospital
A video about Dial for Dining, launched in 2008. Instead of fixed meal times hospital patients place food orders when they want and food is delivered to their rooms. Implementing a room service model resulted in dramatic reduction in food waste and improvements in patient satisfaction.
Date: May 2017
Issue brief discusses the current state of food in hospitals in Canada, as well as the barriers and opportunities to improving food in these institutions. It explores healthy eating initiatives, local food procurement, and innovations in Canada and internationally.
Source: Island Health
A brief guide produced by Island Health, British Columbia on supporting culturally safe conversations about food and nutrition with Aboriginal communities.
How can hospitals and long-term care (LTC) homes build the health and wealth of their patients, staff, and communities through the food they source and serve? This webinar explores American and Canadian examples of leadership to position institutions as anchors of wellbeing for the populations they serve.
How does reconciliation fit into the work of strengthening the connection between food, culture, and health? This webinar hears from Indigenous leaders and leaders delivering traditional food programs with and for First Nation communities.
This Nourish webinar explores definitions, strategies and tools for more strategic procurement.
Source: Food Secure Canada &J.W McConnell Family Foundation
The lessons stem from the experiences of eight projects from 2014-2016 and profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.
Source: Health Care Without Harm and Community Alliance with Family Farmers
This How-To Guide presents insights from the Farm Fresh Healthcare Project, launched by a team of hospitals in the San Francisco Bay Area to increase sourcing of local and organic produce from family farmers.
A capsule of the partnership between Équiterre, the Pointe-de-l’Île School Board and the CIUSSS de l’Est-de-l’Île-de Montréal to increase the amount of local food served to residents and employees of four long-term care facilities.
Source: Food Service and Nutrition Magazine
To meet the growing demand for more local food on institutional menus it’s important to start with understanding what’s behind the trend – why do people seek out local food?
Source: Health Care Without Harm
The hidden cost of meat produced and distributed via our industrial agricultural system is high. Balanced Menus is a systematic approach to reducing the amount of meat protein served in hospital food service and a strategic pathway to sourcing the healthiest, most sustainably produced meat available. Balanced Menus is an American initiative that offers cost savings as well as concrete public and environmental health benefits.
Source: Kaiser Permante and Health Care Without Harm
Three infographics from Kaiser Permanente and Health Care Without Harm on healthcare food purchasing power, healthier hospital food service, and hospitals as anchor institutions, improving community food environments.
Source: Greenbelt Fund
This case study explores how a public sector group purchasing organization leveraged its buying power to enable a local and sustainable cattle-processor to break into the institutional food service market.
Source: Project SOIL
Project SOIL (Shared Opportunities on Institutional Lands) is a feasibility study that explores the potential of on-site food production for public institutions through arrangements with local producers, particularly where access to land for food production is limited and/or expensive.
Source: Champlain Cardiovascular Disease Prevention Network (CCPN)
The Healthy Foods in Hospitals Program is creating supportive, healthy nutrition environments in Champlain hospitals so that the healthy choice is the easy choice for staff, physicians, visitors, patients, and volunteers. The emphasis is on retail food settings; this includes cafeteria, vending, volunteer, and franchise operations on hospital campuses.