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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.
Want to see how we are doing?
Click here to read the 2020 Environmental Performance Accountability Report
Facilitation and support
Sonja Janousek
EnvironmentalSustainability Manager
Sustainable Food Operations Committee
Chaired by Elaine Chu R.D., Manager, Food Operations at Royal Columbian HospitalIncorporating Indigenous food and culture into hospital care
Introducing B.C. salmon as a regular menu item at the Forensic Psychiatric Hospital and increasing cultural humility has been an upstream push for José Morais, manager, Food and Nutrition Services….
