local

Serving up Local: Manual for Increasing Local Foods in Long-Term Care

Serving up Local: Manual for Increasing Local Foods in Long-Term Care

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. 

St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide

St Michael's Hospital - Training Manual, Recipe Book and Procurement Guide

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. 

 

Local Food and Ontario's Long-Term Care Sector

Local Food and Ontario's Long-Term Care Sector

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.

Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses

Purchasing Power: 10 Lessons on Getting More Local, Sustainable, and Delicious Food in Schools, Hospitals and Campuses

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.

Farm Fresh Healthcare Project How-to Guide

Farm Fresh Healthcare Project How-to Guide

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.

Farm to Institution: The power of public sector purchasing

Farm to Institution: The power of public sector purchasing

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.

 

Public Sector Purchasers as Value Creators in a Resilient Food System

Public Sector Purchasers as Value Creators in a Resilient Food System

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.