On February 14, 2019, we are inviting representatives from Ontario’s healthcare sector to the Greenbelt Fund’s speaker panel and Vendor Food Fair on the Role of Local Food in Healthcare.

Date: Thursday, February 14, 2019
Time: 9:00 am - 3:30 pm
(Early bird parking rate applies before 9am)
Location: University of Toronto
Chestnut Conference Centre - Ballroom (map)
Agenda: Download here

Morning presentations will showcase research and projects that explore how local food can be an avenue to greater patient and resident health, steps taken to action on local food in healthcare, and successful partnerships on the development of local products for the healthcare sector. The afternoon features a Vendor Food Fair, showcasing vendors with products appropriate for hospitals and long-term care homes to generate new product connections for healthcare purchasers.

Learn about:

• What the Canadian research says about the significance of mealtimes and patient health
• Projects that explore how local food can be an avenue to greater patient and resident health
• Practical steps to purchasing more local food in healthcare
• Opportunities for working with manufacturers on local food product innovation
• New local food vendors suitable for healthcare

Audience:

• Healthcare professionals (Dietitians, hospital and long term care home healthcare staff)
• Foodservice staff and managers
• Food Procurement staff and managers
• Farmers and vendors supplying or are interested in selling to healthcare institutions
• Processors and manufacturers currently listed with a distributor working with a healthcare purchaser
• Distributors interested in local food vendors, producers and processors

Presenters include:

• Kevin Stemmler, Stemmler Meats – on partnering on the development of local products for distribution to the healthcare sector.
• Heather Keller, University of Waterloo and the Research Institute for Aging – on the Making the Most of Mealtimes study exploring food and nutrition in long-term care, and the role of the mealtime experience.
• Jessica Reid, Halton Region Shared Services Manager for Services for Seniors, Marilyn Lo, Divisional Dietary System Specialist, Region of Peel Long-Term Care (previously Halton Region) and SCC Consulting – on the Serving Up Local projects that increased local foods on long-term care menus by 43.5% and increased mealtime conversation between staff and residents.
• Marianne Katusin, Halton Healthcare – on increased patient satisfaction and staff engagement with local foods and the importance of supporting values-based procurement in the BPS.