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.
Presentations and Resources from Jan 10 Facilitating Connections Along the Food Value Chain Workshop
On Jan 10, we hosted a "speed dating" 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 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. You can read the report here.
As part of Sick Kids Hospital's vision in increasing locally-grown, healthy food on its menu, it has developed a suite of nutritious recipes that improve the quality and taste of food available for patients and staff.
Following its Local Food Policy, Hospital for Sick Children's Executive Chef Shawn Studholme has developed 64 recipes that are locally-sourced from Ontario suppliers that meet the most stringent food safety standards. You can find 50+ of the nutritious and delicious recipes here which include portion size, recipe yield, cost-per-unit, and suggested selling price.
In 2015, Halton Healthcare hopped aboard Ontario's Local Food Act and put into writing a Local Food Procurement Statement to promote the use of local food in their hospitals.
The statement outlines the steps and criteria in which Halton Healthcare will formulate a Local Food Procurement Strategy, and create a shareable plan and process between the hospitals and local producers to integrate suppliers into the purchasing structure of the hospitals. See the statement here.
Additionally, Halton Healthcare had developed six nutritious recipes whose ingredients can be sourced locally. Click here to see the recipes.
George Brown Local Food Training Manual, Recipe Book and Procurement Guide for St. Michael's Hospital and Toronto District Schoolboard
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.Read more
“Getting it There: The Role of New England Food Distributors in Providing Local Food to Institutions” presents in-depth findings and makes specific, data-based recommendations for food distributors – including food hubs – as well as government officials, funders and institutions.Read more
St. Joseph’s Heath System created a guide to help organizations and institutions conduct food origin audits. The guide includes steps involved in food origin audits, details, and examples for each of the steps, as well as useful tools, such as a template for a letter of endorsement.