On World Food Day, health authorities gathered to showcase efforts toward healthier, more culturally inclusive, and eco-friendly meal options in hospitals and other care facilities.
Attendees included:
- Dr. Annie Lalande, a VGH surgical resident and UBC PhD student in sustainability
- Dr. Eileen Wong, a Providence Health Care physician focused on food quality for long-term care
- Jose Morais, a registered dietitian and director of Patient Food Services at the Provincial Health Services Authority
- Elaine Chu, a dietitian and Fraser Health’s director of Food Service Transformation.
Presentations and Key Projects
- Dr. Lalande introduced the VGH Planetary Health Menu, an eight-month pilot that explored more sustainable, plant-based meal options for patients. Her team developed 54 protein-rich, culturally diverse recipes that met nutritional standards while aligning with planetary health principles. The successful pilot is now expanding to other VCH facilities.
- Dr. Wong discussed balancing patient food preferences with sustainability. In long-term care, she worked on reducing food complaints by 20% by aligning meals with patient preferences, such as changing portion sizes and using lipped plates. In a second project at a rehabilitation center, she trialed a “Vegetarian Week” and found that food changes need to keep patient preferences at the center.
- Mr. Morais shared his work at BC Children’s and Women’s Hospital, where he aims to provide comforting, visually appealing, and culturally sensitive meals. He emphasizes values-based procurement, ethical and environmentally-conscious sourcing, and ongoing feedback from patients and staff. His approach integrates menu planning, waste reduction, and staff training in cultural competency.
- Ms. Chu recounted her commitment to sustainability following 2021 climate events in the Fraser region. Fraser Health’s six-pillar food strategy aims to serve nutritious, culturally appropriate meals that reduce carbon footprint and waste. She highlighted engagement, procurement, and patient satisfaction as core goals.
All presenters emphasized the importance of teamwork and shared learning among health authorities, which is helping them achieve their goals for healthier, planet-friendly food.
Post-Event Feedback
Seventeen of 51 attendees completed a post-event survey. Most agreed the session met its goals of demonstrating the therapeutic benefits of food in health care and equipping professionals to promote hospital food positively. Key takeaways included:
- Inspiration from speakers’ passion for change.
- The idea that small changes, like food choices, can make a difference.
- The value of local, nutrient-dense, culturally comforting foods.
- Stories from diverse clinicians across health authorities.
- Efforts to reduce waste and save costs without compromising nutrition.
The event was a testament to the collaboration between VPSA, Providence Health Care, and BC Children’s Hospital MSA, reflecting the broader commitment of medical associations to advance healthcare and sustainability.
This article was previously published here>