A Vision for Local, Sustainable Food
José Morais, director of patient food services at BC Children’s Hospital and Women’s Hospital + Health Centre and BC Cancer – Vancouver and BC Cancer Research Institute, has always believed that food should not only nourish the body but also foster connections and support sustainability. When the provincial government launched Feed B.C. in 2019 to promote local food sourcing in public institutions, José took this as an opportunity. He began searching for ways to provide high-quality, locally sourced salmon for hospital menus.
The Search for Local Salmon
José quickly learned that much of the B.C. salmon was processed overseas, particularly in China. This led him to question why Indigenous fishers, who harvest salmon in B.C.’s waters, weren’t involved in this supply chain. After years of searching, in 2020, he discovered the Okanagan Nation Alliance (ONA), an Indigenous organization from the Okanagan Nation, that processes salmon using traditional hand-harvesting methods. José established a partnership with ONA, beginning to source Taaquiat Chinook salmon for the Forensic Psychiatric Hospital.
Mr. Morais is committed to the promotion of a local and sustainable food supply and by working with us [ONA], has helped not only to preserve salmon species in B.C., but also to raise awareness and acceptance of traditional ways of living in balance with the natural world,” says Cordell Yazzi, Operational | Sales Coordinator, ONA.
Building Key Partnerships
In 2024, through a connection with chef Ned Bell, José was introduced to Organic Ocean, a company that partners with several Indigenous Nations, including the ONA and Gitanyow Nation. Organic Ocean provided access to wild Chinook salmon caught sustainably by the Gitanyow people. With this partnership, José was able to expand the use of local salmon to BC Children’s and Women’s Hospital, BC Cancer – Vancouver, Brock Fahrni long-term care, and other health-care facilities.
The Gitanyow Fishing Method
This traditional fishing method ensures the well-being of the salmon stock and the food web connected to it. Gitanyow fishers first let a critical number of salmon move through their fishing grounds to ensure that there will be enough salmon to support future stock, as well as other animals such as the killer whales. They don’t use fishing boats or large nets, they harvest fish by hand, favouring males over egg bearing females. Fishing by hand also eliminates the wasteful practice of discarding bycatch – the fish caught in a private company’s large net, deemed undesirable and thrown away. With no bycatch, the Gitanyow save food and sea life.
Challenges and Solutions
The journey wasn’t without challenges. Building relationships and trust with Indigenous partners took a few years: José visited their operation in person, shared meals and stories and met their families. The availability of salmon was limited by sustainability practices; José had to be flexible, sometimes accepting alternative fish like Coho or Sockeye. Additionally, the cost of locally sourced and processed salmon was higher than imported options, but José recognized that the higher price was justified by the superior quality and environmental benefits.
Impact on Patient Care
One of the most rewarding aspects of this project has been the positive feedback from patients. In a blind taste test at Forensic Psychiatric Hospital, 100% of participants preferred the local Chinook salmon over the imported variety. This success helped justify the higher cost of the salmon while supporting local economies and reducing environmental impact.
Looking Ahead
José is now exploring ways to source local sea vegetables for hospital menus, continuing his mission to connect patients with sustainable, culturally relevant foods. His work is reshaping food sourcing in B.C.’s health-care system, creating lasting partnerships and enriching patient experiences.
