Local Food Provision in Ontario’s Hospitals and Long-Term Care Facilities: Recommendations for Stakeholders
This report is the third deliverable for Food for Health Project 200218 (“Exploring the Feasibility and Benefits of Incorporating Local Foods into Ontario’s Healthcare System”), a research study conducted in 2010-2012 with the support of the University of Guelph/Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) Partnership Fund, My Sustainable Canada, the Canadian Coalition for Green Health Care, St. Mary’s Hospital (Kitchener), St. Joseph’s Health Centre (Guelph), and Aramark.
The five-member research team responsible for this project is:
- Dr. Paulette Padanyi (University of Guelph)
- Dr. Vinay Kanetkar (University of Guelph)
- Dr. Alison Blay-Palmer (Wilfrid Laurier University).
- Brendan Wylie-Toal (Research Manager, My Sustainable Canada)
- Linda Varangu (Partnership Director, The Canadian Coalition for Green Health Care)
The project objectives are to:
- Establish the current state of food provision in Ontario's healthcare system.
- Gain an in-depth understanding of the opportunities and constraints impacting food provision decisions in Ontario's healthcare system.
- Provide alternative perspectives on healthcare food provision and the potential for changing these practices.
- Understand implementation details for making changes at the individual facility level.
Read the entire report here.
Provided by: University of Guelph & Canadian Coalition for Green Health Care