Institutional Food Program - content

Food Systems

The lessons profile what we’ve learned about how to shift institutional food purchasing to sustainability–from defining local, to leveraging contracts, to building food cultures, to policy change–and what the opportunities are for scaling this work.

Le pouvoir d’achat : 10 leçons sur la manière d’augmenter l’approvisionnement des écoles, des hôpitaux et des campus en aliments locaux, sains et savoureux

Food Systems

Le Réseau pour une alimentation durable et la Fondation de la famille J. W. McConnell publient conjointement un nouveau rapport.

Nourish Spring Webinar Learning Series

Traditional / Country Foods

The Nourish cohort has identified five priority areas of work and learning for a Spring webinar series. The webinars will be designed with and for the cohort innovators (healthcare foodservice and procurement professionals), but are open to the public to share the thinking, tools, and strategies from the program with a broader audience.

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[Webinar] Integrating Traditional Foods and Reconciliation in Healthcare Foodservice

Indigenous Food Matters

Traditional / Country Foods

Wednesday, March 29 @2pm EST - How does reconciliation fit into the work of strengthening the connection between food, culture, and health? This webinar will hear from Indigenous leaders and leaders delivering traditional food programs with and for First Nation communities.

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Qu’est-ce qui motive cet engouement pour les aliments locaux?

Depuis quelque temps, les aliments locaux semblent omniprésents : ils sont bien visibles sur les présentoirs des épiceries; ils prennent la vedette sur les menus des restaurants; et se multiplient sur les étals des marchés paysans des petites et des grandes villes à travers tout le pays.

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What is Behind the Trend of Local Food?

Local food has moved from a foodie movement to become an established mainstream idea. Sourcing fresh, local ingredients is a rapidly growing trend for health care facilities, campuses and schools. To meet the growing demand for more local food on institutional menus it’s important to start with understanding what’s behind the trend – why do people seek out local food?

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Make Sustainable Diets An Important Part Of Canada’s Next Food Guide

Food Secure Canada has developed this primer to encourage Canadians to raise these food systems issues when they participate in the online Canada Food Guide consultation - open until December 8, 2016.

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Nourish: The future of food in health care

Nourish is a national community of practice for innovators shaping the future of food in health care. From Haida Gwaii, British Columbia to Gander, Newfoundland, we’ve assembled influencers from across health care who want to work collaboratively to develop the strategies, practices, and policies that build a food culture that nourishes patients, staff, and communities, for generations to come. The two-year program launches January 2017.

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Alaska Native group seeks to serve seal oil to nursing home clients

Traditional / Country Foods

Alaska regulators are working with an Alaska Native organization that wants to serve its nursing home residents nutrient-rich seal oil, a traditional staple that's banned in public settings because of its high risk for botulism if not properly processed.

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Food in hospitals and prisons is terrible – but it doesn’t have to be that way

For my entire life, my doctors, my parents and my government have sent me one clear message about food: Nutrition is a key component of physical and mental health. So I had assumed (and hoped) that if MDs or MPPs were choosing menus for those in their care, the result would be a 3-D version of the Canada’s Food Guide chart I coloured in elementary school.

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Five Things We Can Learn from Brazil's School Meal Program

It spends $1.3 billion a year to feed students and help small farmers. Your move, Canada.

The idea that Canada should catch up with the other G8 countries and create a national school meal program has been on the public radar since at least 2011.

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Faits saillants de la rencontre du Groupe d’apprentissage en alimentation institutionnelle, Guelph, janvier 2016

Les représentants des huit projets de Fonds d’alimentation institutionnelle, qui proviennent de tout le Canada, se sont rassemblés afin de prendre connaissance de stratégies efficaces permettant d’accroître l’approvisionnement en aliments locaux et durables.

Highlights of the Institutional Food Learning Group meeting Guelph, Jan 2016

The 8 Institutional Food Fund projects, supported by the J.W. McConnell Family Foundation, from across Canada came together to learn about effective strategies for increasing local, sustainable food procurement.

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Food is Part of the Recipe for a Healthy Canada #Recipe4Health

Food Secure Canada and Dr. Norman Campbell, HSF/CIHR Chair of Hypertension Prevention and Control call for action on the leading risk Canadians’ health and well-being: unhealthy diets.

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Un menu santé: une mise à jour du Fonds d'alimentation institutionnelle de la Fondation McConnell

Dans la dernière année, les membres de la première cohorte du Fonds d’alimentation institutionnelle de la fondation ont fait des progrès emballants dans l’achat d’ingrédients locaux produits de façon durable pour leur institution. Huit projets – écoles, hôpitaux, centres de soins de longue durée et campus de tout le Canada – ont consacré en tout 1,6 million $ à l’achat d’aliments locaux, dont 325 000 $ en biens qui respectent d’autres critères de durabilité, comme la viande produite sans antibiotiques thérapeutiques.

Good Food on the Menu: An update on the McConnell Foundation's Institutional Food Fund grantees

In the past year, the first cohort of the McConnell Foundation’s Institutional Food Fund grantees has made exciting headway in their work to increase purchasing of local and sustainable ingredients at their respective institutions. Eight projects–which include schools, hospitals, long-term care centres and campuses across Canada–have collectively directed $1.6 million to the sourcing of locally-produced food, including $325,000 toward goods that meet additional sustainability criteria such as meat raised without the use of therapeutic antibiotics.

Webinar : Advancing Sustainability Through Student Engagement

Webinar/Podcast

Presented by : Chartwells Canada
WEDNESDAY SEPTEMBER 30 FROM 1 PM - 2 PM EST

WATCH THE RECORDING
VIEW THE SLIDES
Video: CHARTWELLS CAMPUS PROJECT

Food Literacy

Food Environments

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Healthy School Food Lunches Have to Taste Good Too

School collaborations with a professionally trained chef to improve the taste of healthy meals significantly increased students’ consumption of fruits and vegetables, according to a new study led by researchers from