Ressources
Downloads and goods
Recommendations & Tools
This document presents three main recommendations to increase the sustainability of menus served in Quebec healthcare institutions. It also explains how to use the tools that are found in the annex of the Guide to Sustainable Menus.
Download the documentRecipe book for institutions
This recipe book was created by and for foodservices ! You will find a bunch of recipes adapted for institutions, for 100 portions. Some recipes also benefit from different texture adaptations.
Download our recipe bookProteins
Starches
Vegetables
Soups
Desserts
Condiments, seasonings, sweetners and fat
Beverages and snacks
Toolbox
See our appendices for more information on the beverages and snacks chapter
Download appendicesDOWNLOAD THE CHAPTER!
Choose sustainable beverages & snacks
Download Chapter 10: Beverages and snacks