Halton Healthcare is featured in local news Inside Halton for bringing in locally sourced food to improve patient care and reduce the hospitals' carbon footprint.
Halton Healthcare Hospitals Serve Up More Fresh Local Food: New menu items bring the ‘farm to bedside’. Read the release here.
The Nourish Collaborative Project team on Traditional & Cultural Food Programs invites you to a conversation about their next steps in building capacity for delivering traditional and cultural food programs in health care. Taking place on Thursday, February 15, 3pm-4pm EST. Registration here.
We have a new Director starting mid December and as a region are in the early stages of finding out his vision for the future of food within Interior Health. We would like to move from our current rethermalization system in acute facilities to a just in time model - cooking and serving right up on the floors. Meals shouldn't just be at set times if someone wants a grilled cheese for breakfast and an omelette for lunch and diferent serving times we should be able to provide this (within reason)
Also, we’ve commenced a four month pilot project ( Sept – Dec) in collaboration with Thunder Bay District Health Unit and Regional Distribution Food Association at our most popular stadia / arena’s concession where 70% of the menu has been replaced with healthy and traditional foods. Tho only a few weeks in, I’m beginning to hear some excellent feed-back. I’ll provide more details and an update later in October when I’ve more statistical data & feedback to report on.
Thunder Bay lost its local fish processing plant 20+ years ago. A couple young local entrepreneurs started up a new one & their doors opened ~ 4 weeks ago(Canadian Freshwater Fish). This upstart company built indigenous relationships & buys it’s fresh fish direct from on-reserve commercial fisherman. Thus we’ve been able to tick a couple boxes on this success. We will be further experimenting with fish pieces and renderings into some recipes.
I appreciate the efforts of Nourish and it’s cohorts(Cathy & others) who’ve brought awareness of traditional foods forward. Tho I practice on a personal basis, I hadn’t connected incorporating into an institutional food stream.
Innovator Shelly Crack with her colleague, traditional Haida knowledge keeper Jenny Cross, are exploring opportunities to work with local and traditional harvesters to serve more culturally nourishing foods to the patients in 2 island hospitals. Read her story in the summer Nourish newsletter.
In Ontario, Travis Durham is partnering with a local beekeeper to set up beehives at the long-term carehome where he is the Food & Nutrition Manager. Through his work, he’s connecting the dots between a positive resident experience and sustaining pollinators which are key in building sustainable food systems. Read his story for the Nourish Newsletter.