Source: BALLE
Year: 2016
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: Golden Horseshoe Food & Farming Alliance
Year: 2018
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.
Source: New Milford Hospital, Connecticut
Year: 2012
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: St Michael's Hospital, Toronto
Year: 2016
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
Year: 2015
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: Food Secure Canada & J.W McConnell Family Foundation
Year: 2017
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
Year: 2014
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.
Source: Équiterre
Year: 2016
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
Year: 2016
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: University Health Network
Year: 2015
Video explaining how local food could enter the University Health Network Food System to be served to patients.
Source: Greenbelt Fund
Year: 2015
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.
Download the case study Farm to Institution.
Source: Halton Health Services
Year: 2015
The local food procurement statement supports the Halton Health Services Nutrition & Food Services department in working with local producers by creating a shareable plan and process for integrating local suppliers into institutional purchasing structures.
Source: Edmonton Northlands
Year: 2016
Bringing together the food service supply chain in Edmonton–convention centers, hospitals, colleges, schools, farmers, food processors and distributors–to make it easier to identify and source foods grown and made in Alberta.
Source: Hayley Lapalme
Year: 2015
This case study takes a systems mapping approach to illustrate the opportunity of institutional food buyers to influence food systems. It draws from the 3P Mentorship Program, an Ontario-based community of practice on public purchasing that preceded Nourish. Slides from Relating Systems Thinking and Design Symposium.
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