Photo: Leila Kwok
Along the Pacific Coast of North America, hospitals are reimagining menus, turning to more local and sustainable foods and tackling the problem of food waste. Alaska Native Medical Center in Anchorage incorporates traditional foods in a hospital serving over 5,000 meals daily, with some traditional foods purchased and some donated. Over 1,500 kilometers away on Haida Gwaii, knowledge keeper Elizabeth Moore and dietitian Shelly Crack worked to add locally sourced traditional meals to menus. In March, Vancouver General Hospital concluded its six-month Planetary Health Menu Pilot, which temporarily served patients over 20 new plant-rich meals. Most-liked meals will be incorporated into menus across VCH’s 13 hospitals, 55 long-term care and assisted living sites and 17 community health centers.
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