Thursday, June 05, 2014
MAHC Brings Local Food Week to Patients
(Wednesday, June 4, 2014, Muskoka, ON) – Muskoka Algonquin Healthcare is celebrating Local Food Week and is doing its part to incorporate more local food into patient menus.
Food & Nutrition Services staff at both hospital sites have been working to increase the amount of local food we serve to our patients and have prepared unique menu options in the spirit of Local Food Week, which has been provincially proclaimed as the first week of June.
During Local Food Week June 2-8, 2014, patients will receive at least one local food during each meal. Local food is defined as food produced or harvested in Ontario, including forest and freshwater food, and food made in Ontario if they include ingredients produced or harvested in Ontario.
“It is estimated that over $110 million of food is purchased for use in hospitals every year,” says Natalie Bubela, Chief Executive Officer. “This is an opportunity for us to lead by example and demonstrate our leadership as local food champions and achieve a goal to increase the amount of local food we are serving at MAHC.”
Eggs and most dairy products purchased and prepared by MAHC are local, explains Bev Leslie-Suddaby, Manager of Clinical Nutrition and Support Services. During Local Food Week, in-season produce such as rhubarb, Boston lettuce, asparagus, cucumber and cherry tomatoes have been incorporated into patient menu options, as well as fresh potatoes and Georgian Bay Whitefish, for example.
“We have worked very closely with our suppliers to identify local options,” adds Debbie Stone, Manager of Support Services. “The Food & Nutrition Services team is embracing our local food initiative and is excited to promote good health through good foods.”
Muskoka Algonquin Healthcare (MAHC) is a multi-site health care organization providing acute care services at the Huntsville District Memorial Hospital and South Muskoka Memorial Hospital in Bracebridge. Find out more about MAHC by visiting www.mahc.ca.
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