A step by step approach to sustainability

an initiative
led by

A little more about the project ...

This document provides those responsible for setting menus in Canadian healthcare facilities with a step-by-step guide to creating sustainable menus. As well as facilitating menu creation, it also provides the tools necessary to bring about a significant reduction of the environmental impact of the food served, while contributing to social and economic development. A food service manager may know little about sustainable development, have little time to bring about changes, or be in the process of completely revamping their menu offering. This guide offers ways to make menus increasingly sustainable— one step at a time, one choice at a time.

How did the guide come to be?

This guide started as one of the collaborative projects of Nourish and has evolved over the past several years. Project team members from Nourish included : Elaine Addison, Danielle Barriault, Kathy Berger, Travis Durham, Josée Lavoie, Annie Marquez, Charlotte Pilat Burns, Susan Taylor, with research support by Allison Gacad, a Loran Scholar at the University of British Columbia; and Béatrice Dagenais and Geneviève Mercille, Université de Montréal.


For more information and for presentations/training in your offices, email: Annie Marquez, Dt.P., project leader and Béatrice Dagenais, Dt.P., M.Sc., at info@menudurable.ca

Our financial partners


Nourish is an initiative working at the intersection of food and healthcare. From December 2016 to May 2019, Nourish Innovators and their organizations worked to improve patient experience, organizational culture and community through food. Their program allowed for the creation of the Guide to Sustainable Menus.

McConnell Foundation

The McConnell Foundation is a private Canadian foundation that develops and applies innovative approaches to social, cultural, economic and environmental challenges. They do so through granting and investing, capacity building, convening, and co-creation with grantees, partners and the public.

CIUSSS du Centre-Sud-de-l'Île-de-Montréal

CIUSSS du Centre-Sud-de-l'Île-de-Montréal offers health and social services to the population of its territory (Centre-Sud de Montréal), as well as coordinates regional (throughout the island of Montreal) and provincial mandates.


Its mission is defined in the following terms: "Foster a quality food supply and support the development of a prosperous and sustainable bio-food sector contributing to the vitality of the territories and the health of the population."


The mission of the Ministry of Health and Social Services (MSSS) is to maintain, improve and restore the health and well-being of the Quebec population by making a set of integrated health and social services accessible and of quality, thus contributing to the social and economic development of Quebec.

Our collaborating partners

Synergie Santé Environnement

Synergie Santé Environnement (SSE) aims to support Quebec health and social services institutions in reducing their ecological footprint and improving their environmental health practices. Click on the following link to watch a webinar on the Guide to Sustainable Menus !

The Canadian Coalition for Green Health Care

The Canadian Coalition for Green Health Care enables the health care sector to lead the integration of environmentally responsible practices into the delivery of health care.


Équiterre offers concrete solutions to accelerate the transition towards a society in which individuals, organizations and governments make ecological choices that are both healthy and equitable. They recently released tools to help institutions in local food procurement (in French).

Health Care Without Harm

Health Care Without Harm seeks to transform health care worldwide so that it reduces its environmental footprint, becomes a community anchor for sustainability and a leader in the global movement for environmental health and justice.


« What an incredible working tool! While sustainability is on everyone's lips, this guide perfectly combines the what and the how. This combination is what sets this resource apart from the others, because if it were easy to set up sustainable menus in our communities, it would already be done! Thank you for this resource, which is perfectly aligned with the values ​​that we encourage at university and which are the leitmotif of our students. »

Alexandrine Gamache

Lecturer at the Department of Nutrition of the University of Montreal

« Ok ... I'm reading the guide, and I'm completely blown away: sincerely, but what an INCREDIBLE tool! For having worked on the regional menu for the BSL, I regret not having had this tool at the time! In addition to containing a ton of practical advice, it refers to a ton of references (scientific and gray literature) highly relevant to our project. I'm taking lots of notes! »

Pascale Bélanger

Master's student in nutrition at Laval University

Download the guide

This document aims to support the creation of sustainable menus in the food service sector, a step by step approach. It offers relevant tools to reduce the environmental impact of the food served and contribute to socio-economic development.