Hey hey! It’s our last day of taking over the CSI page, and we are looking to the future of food. Let’s take a closer look at the Public Purse Procurement (3P) Mentorship Program mentioned earlier. Health Sciences North in Sudbury wants to enhance the taste profile of patient meals and encourage healthy eating by increasing the amount of fresh, Ontario vegetables versus frozen on their patient menu. Humber College is seeking to better understand its food purchasing practices, and explore how they can produce more sustainably and share that knowledge with other institutions in Ontario. Queen’s University would like to increase local Ontario purchases of protein by 10% despite already purchasing 63% of its food from Ontario sources. Sunnyside Senior’s Services, a long-term care facility, hopes to increase the quality of food and find opportunities to support local producers by purchasing more local Ontario food. All of them have the same determination to bring healthy and nutritious food, freshly prepared from local produce, to their patients and students. I still remember from the MSC’s workshop on Wednesday that eating nutritious food is part of healing for patients and also as important as learning courses for students. Food is complex, and it touches all other things in our life! - Nathania Putri, My Sustainable Canada Volunteer
Posted on: Sun, 09 Nov 2014 19:43:00 +0000
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