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 time, 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 for food | Institutional Policy | anchor institutions
Four Nourish Innovators who have successfully implemented room service at their site(s) share why they decided on a room service model, how they secured stakeholder buy-in and how they overcame obstacles in their way.
The question of what qualifies as “healthy” food is highly contested in healthcare and beyond. In June, we brought together the varying perspectives of dieticians and chefs for a rich discussion with Nourish innovators around how hospitals can lead the charge in expanding the definition of how food is produced, prepared and consumed for patient, population, and planetary health. Read our summer newsletter for a deeper dive into this topic.
The question of what qualifies as “healthy” food is highly contested in health care and beyond. This conversation is alive and well in our leadership cohort, and we want to engage it publicly. At the Reframing Healthy Food in Heath Care webinar we brought together diverse perspectives from three thought-leaders to explore how hospitals and health care facilities can lead the charge in expanding the definition of healthy food, to better serve people, patients, and the planet.
Here is the slide deck from the Traditional Food Program webinar organized by the Indigenous Foodways team in February. It captures the learnings from the discovery phase of the project and key findings from research.
Source: Mowatt Centre & Atkinson Foundation
Unlike many corporations that come and go from communities, anchor institutions are public and nonprofit institutions that stay put. This report explores how we can spend our resources and procure services in ways that create opportunities for people who live on the economic margins.
Source: RECODE initiative and Simon Fraser University
A discussion paper exploring how higher education institutions can harness and leverage their assets (financial, physical, relational, research and education) to build social infrastructure that will positively impact communities and advance societal well-being.
Source: Democracy Collaborative
This toolkit on local and diverse purchasing showcases examples of how hospitals and health systems are reevaluating their roles as their community’s largest purchasers, understanding that a thriving local economy is fundamental to a healthy community.
This field guide, produced by The Business Alliance for Local Living Economies (BALLE) in partnership with Kaiser Permanente, connects the dots between the social determinants of health and the framework of strategies that both BALLE and MIT's Presencing Institute have identified as the path forward in building thriving local economies.
Source: HealthCare Anchor Network
This report offers an in-depth look at how the Toledo, Ohio based health system aligned its institutional operations and clinical practice to better tackle the social determinants of health.
Source: Health Care Without Harm
Learn from a website brimming with resources to accelerate best practices to promote healthy food access and healthier food systems.
Source: Gordon Foundation
On 25–26 October 2017, The Gordon Foundation convened their first Northern Policy Hackathon (NPH) in Nain, Nunatsiavut. The NPH brought together northerners from across the three territories and Inuit Nunangat, to develop innovative policy recommendations on country/traditional food. Participants were from a wide array of backgrounds, including hunters, elders, nutritionists, as well as representatives from government, and the not-profit sector. These are the recommendations from that event.
Source: Golden Horseshoe Food & Farming Alliance
This manual is a collection of good practices resulting from the experience of nine long-term care (LTC) homes in three regions in the Golden Horseshoe region of Ontario as part of the Serving Up Local project from May 2016 to January 2018. It is designed to provide resources and steps that can be put into practice to initiate and grow institutional local food procurement programs by long-term care and other food service and procurement staff throughout the MASH (Municipalities, Academics, School Boards and Hospitals) in Ontario.
Nourish and its collaborators have launched new infographic, The Opportunities for Food in Health Care, to illustrate how food choices can enhance the patient experience, support organizational results and efficiencies, and contribute to community wellbeing.
Rather than just improving the efficiency of providing formal health care, how do we look at reducing the demand for expensive health care through better diets? And how do we enlist the formal health care sector in supporting this goal? Read this newsletter on the true returns of investing in food in health care.
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.
This discussion-based webinar explores the potential of systems mapping as a tool to understand systems and to design better interventions. We introduce the basics of beginning to draw your own systems maps. The Nourish team will share the maps drawn to interpret the (dis)connection between food and health/care, and will explore the insights and opportunities that emerged from those maps.
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.