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Develop plant-forward, local,
culturally relevant and equitable food
service to advance food as medicine.

Filter content below by Health Organization

Health Organization

The concepts of “food as medicine” and “food as preventative medicine” are of growing interest in the health-care field, but Food is still a relatively new Focus Area, especially in terms of understanding how it intersects with environmental sustainability and social equity. With many different groups and departments involved in food services — including dietitians, population and public health, researchers, contracted food services providers, and, increasingly, physicians and sustainability teams — much work is happening. As we all continue to think about our roles in relation to food, together we can contribute to this important Focus Area.

Goals and impact

  • Develop plant-forward, local, sustainable, culturally relevant and equitable food service.
  • Plan, procure, produce and assemble in-patient meals in ways that are best for people, community and planet.
  • B.C. health authorities participate in FeedBC and reach 30% food expenditures from B.C. products, a goal all authorities have met or are close to meeting already.

Facilitation and support

Sonja Janousek

Sustainability Manager

Sustainable Food Operations Committee

Chaired by Elaine Chu R.D., Manager, Food Operations at Royal Columbian Hospital

Featured Story

Good food is medicine for people and planet

Dr. Eileen Wong Reduces Waste by Increasing LTC Residents’ Satisfaction with their Meals.