Ontario hospitals and long-term care facilities aren't embracing the idea of incorporating locally produced food into their operations, according to an article in the Guelph Mercury.
Systemic, rather than philosophical issues, appear to be the biggest reason, according to researchers at the University of Guelph. The researchers spent three years studying the issue were surprised by what they found, the article said.
According to the study, while the local food movement has experienced increased acceptance in Ontario, the concept is far from the minds of a great many health care administrators.
Many of them blame tight food budgets and a strict regulatory environment from fully supporting local food. Also, food is not considered a key factor in the recovery processes or health outcomes, according to the findings.
About 135 food services managers in Ontario hospitals and long-term care facilities were surveyed by the researchers. Most said they did not know where the food they served was grown or raised, and appeared largely indifferent to whether it came from near or far.
The study found the majority of health care facilities get their food from large food distribution companies, with over half using meals prepared off-site and re-heated.
Of the 3,600 quality improvement plans in place among the institutions surveyed, just seven referenced food.
Read the article.
How Designers Create Welcoming Senior Care Communities
Data-Driven Decisions: How Analytics Are Shaping Healthcare Facility Planning
UC Health Opens Expanded Freeman Center for Developmental Disabilities
Upward Mobility: Market Forces Drive Hospitals Higher
Georgia Hospital Bomb Hoaxes Highlight Need for Healthcare–Police Partnerships