In 2016, nine municipally-run long-term care homes, located in three different Regions of the Golden Horseshoe of Southern Ontario, thought it impossible to increase local food purchasing by 5% for resident menus. By 2018, they had collectively increased their local food purchases by over 23%, including a 124% increase in fresh seasonal produce, a 494% increase in new Ontario entrees, and a new engagement strategy to increase resident interest in food emerged.
So HOW did they do it? How did this happen in long-term care homes that operate on a fixed and low raw food budget? Isn’t local food more expensive?!
The Serving Up Local II: An Economic Analysis project aims to answer this question. This Golden Horseshoe Food & Farming Alliance (GHFFA) and University of Guelph partnership research project, funded by OMAFRA, launches with a webinar series for professionals wanting to elevate local food in healthcare. Alice Martone and Laura Richards, Nutrition Management Supervisors from Halton Region Long-Term Care, kick-off the series with co-presenters from SCC Consulting, by sharing the multifaceted strategy that led Halton Region to increase local food on their menus by 43% in the Golden Horseshoe Food and Farming Alliance project, Serving Up Local!
Tune in to learn three facets of their strategy: using procurement documents; working collaboratively with distributors; and engaging frontline staff.
Date: Thursday, December 5, 2019
Time: 3:00 – 3:30 PM EST
Spots are limited and advanced registration is required. Register here!