MAHC adds local foods to patient menus
Muskoka Algonquin Healthcare is promoting local food in our hospitals. Local Food Week runs until June 8th and MAHC says Food and Nutrition Services staff have been working on increasing local food into patient menus. CEO Natalie Bubela says over $110-million of food is purchased for hospital use every year. She says this is an opportunity for MAHC to lead by example and demonstrate leadership as local food champions.
During Food Week, patients will get at least one local food item during each meal. This includes eggs and most dairy, in season produce like rhubarb, Boston lettuce, asparagus, cucumber and cherry tomatoes. They’ve also incorporated potatoes and even Georgian Bay fish. Manager of Support Services Debbie Stone says they are embracing their local food initiative and is excited to promote good health through good foods.