The general theme of the article is focused around the concept of using local food and produce to both promote local sustainability while boosting the quality of food for hospitals, or at least those of York for the time being.
It's a great example of how to sustain a population -all be it on a small scale- and I love how they've brought in actual chef's instead of using generic food services. From the sounds it it, they've really closed the gap between the kitchen and the recipiant in terms of customer satisfaction by giving a significant amount of feedback and being able to order what you want from a diverse menu hours before hand.
Their proposal to introduce a steamed foods menu one I can definetly support. I've been hearing increasing talk of how steaming food preserves the nutrition of vegetables and fruits as opposed to conventionally boiling of cooking food (which I suppose would denature a fair amount of protein and break down the food). However, I hope they introduce it as a portion of the menu, as it can be trying to live off streamed foods, especially in contrast with a good ol' grilled steak.
While this all seems well and good, this is still only a small scale operation working in the most bountiful area in Canada (food wise). It's great that they're getting the majority of their Canadian food from Ontario, but that just isn't possible for other areas where farming isn't nearly as significant in the culture; such as B.C. The implementation of such a program in Vancouver for example on a much broader scale -such as in all hospitals and school cafeteria- would take a tremendous amount of financing and possibly the revamping of the farming infrastructure itself.
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