A campaign in Canada called Nourish Health is hoping to create institutional policies that support nourishing meals for hospital patients made from locally bought ingredients, according to an article on the Global News website.
Norish Health spokeswoman Hayley Lapalme said the initiative also aims to elevate the role of food as an important part of healing, though food services are categorized with other expenditures such as laundry and parking.
The recent Health Symposium in Toronto showcased sustainable recipes that could be included on hospital menus.
Alex Munter, CEO of the Children’s Hospital of Eastern Ontario, said the Ottawa facility became the first in Canada to introduce room service 15 years ago. He said offerings like dim sum, butter chicken and tacos drove up patients’ satisfaction with food from 30 percent to 98 percent while lowering expenses because food was being eaten, not tossed in the garbage.
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