A step by step approach to sustainability
Because each meal impacts not only the health, recovery and well-being of patients, residents and staff, but also the environment and local economies. Let’s make sustainable choices together!
Each year the Canadian healthcare system spends some $4 billion on food, in addition to the cost of dealing with a large volume of food waste from healthcare facilities, estimated at up to 50%.
Offer tools to help create sustainable menus, reduce the environmental impact of the food served and contribute to socio-economic development.
Who are we talking to
Food service managers, nutritionists and health professionals who wish to review their menu offer in depth.
How to use this guide
We want to help organizations create sustainable menus and we know that putting all those suggestions into place may not be possible.