Sioux Lookout Meno Ya Win Health Centre - Nourish Initiative
Traditional food programs in northern Ontario and how traditional food can be a pathway to reconciliation. Kathy Loon, Program Manager of Sioux Lookout Meno Ya Win Health Centre and lead of traditional food programs in northern, Ontario was interviewed and shared the importance of local and traditional food on patient health, and the benefits of sourcing local food in health centres in the north.
Meno Ya Win Health Centre is the only hospital in Canada to have special legislation that allows them serve traditional and local uninspected food, like wild meat and game.
The City of Toronto successfully undertook to increase the procurement of locally sourced and processed foods foods in their Long Term Care and Services from 19% to 25%. This presentation summarizes the communication tools, food substitutions and other steps that made this Broader Public Sector project a success.
Halton Healthcare is harnessing their sector’s potential to change the food system. With three community hospitals serving more than half a million patient meals a year, Halton Healthcare is using its purchasing power to bring more healthy, Ontario food to market.
The Golden Horseshoe Food and Farming Alliance (GHFFA) project, Serving Up Local, is a partnership with Durham and Halton regions, and the City of Hamilton, to increase the amount of local foods offered in their facilities with a special focus on long-term care homes. To help build the capacity of other regions wanting to take on a similar initiative they have generated case studies, a project manual, and communications pieces which are available on their website.
The City of Hamilton’s two municipally-run long-term care homes successfully incorporated local meat substitutions, finding products that were higher in protein per gram of meat than imported alternatives used in healthcare. This case study gives a quick synopsis of their activities and results with Serving Up Local.
Nutrition Services staff in Halton Region increased local food purchases by 43.5% in their long-term care homes. This 2 page case study gives a quick synopsis of their activities and results with Serving Up Local.
The Region of Durham’s four Regionally owned and operated long-term care homes are successfully changing the perceived bias around health care food by increasing the amount of local foods offered in their facilities. This case study gives a quick synopsis of their activities and results with Serving Up Local.
On Jan 10, we hosted a workshop that connected buyers and sellers through the local food value chain. Furthermore, presentations were given in a number of areas to educate buyers and sellers on the purchasing and selling of local food. Here are the slides of all the presentations given.Read more
This report by My Sustainable Canada documents the current state of local food usage in Ontario’s long-term care sector.
Most of the 600+ homes in Ontario do not track local food usage and many report barriers to adding these items to their menus. With an estimated annual raw food spend in excess of $210 million, Ontario’s long-term care sector represents a significant opportunity for local producers.
As part of Sick Kids Hospital's vision of increasing locally-grown, healthy food on its menu, Executive Chef Shawn Studholme has developed 64 recipes that are locally-sourced from Ontario suppliers that meet the most stringent food safety standards, include portion size, recipe yield, cost-per-unit, and suggested selling price.