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Hospitals Get Creative with Local Foods
NC)—You may not know it, but airplanes and hospitals have something in common:– they both use ovens that reheat prepared food in order to serve hot meals. This doesn't always conjure the best thoughts about food, however St. Joseph's Group Purchasing Organization and their network of 32 health care institutions have piloted a project that puts fresh, local food options on patient trays.
Through the Greenbelt Fund's grant program, aimed at increasing local food at broader public sector institutions, hospitals are taking a serious look at the foods they offer and serve. The result: fresh, local food on the plates of long-term care facilities and hospitals across Ontario.
Together with My Sustainable Canada and Burlodge Canada, the St. Joseph's Group Purchasing Organization (plus hospitals in their network) participated in re-envisioning some hot menu items from a local food perspective. The resulting recipes are now helping hospital foodservice professionals to think creatively when it comes to incorporating local and seasonal food items in their patient meals.
“Patient feedback was very positive and hospital nutritionists loved the fresh approach as it allowed them to control ingredients and sodium levels,” Franco Naccarato, Program Manager at the Greenbelt Fund.
My Sustainable Canada is looking to encourage wider adoption of the Ontario food recipes that were created in the pilot program. Here is a sample recipe from one of the participating health care institutions:
Cider Roasted Ontario Brussels Sprouts
• 725 grams of Ontario brussels sprouts
• 375 ml of Ontario apple cider
Remove any brown leaves from the brussels sprouts.
Add to a half pan with the apple cider.
Cover with foil and bake in the oven for 15 minutes.
Remove from the oven and cool.
Place covered in the refrigerator until ready to serve.
More information is available online at ontariofresh.ca.