March Farm to Cafeteria Canada Dig In Webinar Recording Available
Posted: March 27, 2013
Categories: Food in the News / Local Procurement / Webinars
If you missed the March Dig-In webinar, here’s your chance to watch the recording! We had a great presentation entitled “Institutional Change from the Kitchen: How chefs are changing food procurement practices in cafeterias” from chefs Joshna Maharaj and Steve Golob.
The Institutional Change from the Kitchen webinar showcased the work of a couple of chefs who are changing the way that institutions source and provide food to patients, visitors, and students. These chefs presented an overview of the work they are doing, how they are working to include more healthy and locally sourced foods in their menus, and what needs to be done to expand this kind of work.
Steve focused on some of the menu changes he has made in his role as the residence chef at Vanier College at the University of British Columbia and how this role has not only involved sourcing local produce and provided more healthy food options but has also involved a lot of student engagement.
Joshna provided an overview of how hospitals can embrace local, sustainable eating for both retail and patient food services. In particular, she focused on the structural challenges that exist in this effort, as well as the supplementary initiatives that really drive success. Learn about how hospital food has become a universal joke, and the real, effective things that we can do to reconnect nutrition and wellness and revive the patient dining experience.
Dig In! Webinar – Institutional Change from the Kitchen: How chefs are changing food procurement practices in cafeterias from Sustain Ontario on Vimeo.
Dig In! Webinar – Institutional Change from the Kitchen from Sustain Ontario on Vimeo.
This webinar was part of a monthly series called “Dig-In” by Farm to Cafeteria Canada. This webinar was also brought to you by the Ontario Farm to School Challenge.