Josée et l’Hôpital Sainte-Justine s’associent à Équiterre pour augmenter la quantité d’aliments locaux et biologiques au menu de l’hôpital. Lisez l’article ici (en français, pages 4, 11, 12 et 13).
Travis Durham and Grove Park Home win the award for Travis's Nourish work on on-site honey production and gardening.
Ce service permet des repas adaptés à la condition médicale du patient, qu’il reçoit à l’heure souhaité. On réduit également beaucoup le gaspillage alimentaire et on augmente la satisfaction du patient. Cette initiative a également été nommée coup de cœur du jury.
Leslie and her food service team have made locally-sourced bone broth a reality for patients at Yukon Hospital. Learn more about what motivated them and how they undertook the project in this slide deck, and review the related organizational policy here.
June 21 marked National Indigenous Peoples Day, and to celebrate and honour the day, Travis brought Huron-Wendat and Anishinabek dishes to the Grove Park Home menu. We interviewed travis to learn how it all came about and to hear his takeaways from the day. Read the interview here.
To celebrate National Indigenous Peoples Day on June 21, Stephanie and her food and nutrition staff at Saskatchewan Health Authority facilities in Regina served up delicious traditional dishes to both staff and patients. We interviewed Stephanie to learn about how she and her team planned this menu and what inspired her. Read it here.
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.