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FOOD
 

Health care facilities need to purchase food both for patients and health care workers. Facility staff can create menus and purchase foods which are lower in GHG emissions, support local economies, and are grown sustainably.

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An example of sustainable food management is purchasing less meat. However, when meat is purchased, it should be sourced from local farms which use regenerative agricultural practices. These actions can contribute to the health of patients and health care workers, reduce GHG emissions and support local jobs, and contribute to climate-related resilience. The amount of food wasted from health care facilities can be very high – upward of 50%. Identifying ways to reduce the food waste, and managing the food waste so it becomes a resource for growing more food, are sustainable practices.

Procurement

 

Where does your facility buy their food from? How is the food stored or served?

Read the PEACH Byte - Food Procurement

Resources

 

Values-based Food Procurement

Sustainable food options in Southern Ontario

Sourcing Locally

 

Are you able to grow your own food or obtain food locally?

Read the PEACH Byte - sourcing locally

Resources

Can your health care facility partner with a local co-op?

Sustainable Menus

Does your cafeteria have plant-rich diet options?

Read the PEACH Byte - sustainable menus

Resource

 

Dunnville Hospital's Healthy Heart Diet

Food Waste

Have food waste sources been identified and corrected where possible? Do you compost your food waste?

Read the PEACH Byte - composting

Resources

Food Waste Recovery Pilot Project

Government - Food and Organic Waste Framework