during the decade-old initiative, the hospital went from preparing simple foods like oatmeal and cream of wheat, to cooking almost everything in-house, including hearty, nutrient-dense soups and casseroles. the menu also includes local food — 30 per cent currently, and working towards 50 per cent – where local items are marked with a little green tractor.
room service began as a pilot project in the old hospital, while the current one was under construction. for four years, the team worked on developing menus, processes, and delivery models before moving into the new building in 2015. marianne katusin, manager of support services at the hospital and a nourish innovator, managed to get a full production kitchen and the required staff to support onsite cooking.
with the labour and infrastructure already budgeted for, the hospital cut costs by sourcing ingredients and making food onsite. swapping out pre-cooked grilled chicken for locally-grown raw chicken thighs saved it $14,000 per year.
it has also seen a drop in food waste. “not only are the patients ordering the items, they’re consuming them,” says katusin.
why aren’t more hospitals doing it?
but despite all that seems to be good about overhauling the way food is produced, it’s a huge undertaking — one that many institutions don’t have the capacity, or interest, to take on. still, last year, seven health care institutions were selected for the new anchor cohort with nourish, focused on health care institutions as a cornerstone of well-being in the communities they serve.
“it’s the culture of senior management,” says martin gooch says of the approach many organizations take towards managing food waste. gooch is the chief executive officer of
value chain management international
, a company that helps businesses find ways to improve profitability, including identifying food waste. “they approach food as an amenity, the same as car parking [lots]. how do you provide this service at the lowest possible on-paper cost?”