March marks Nutrition Month, a perfect time to recognize the essential role of food in health, recovery and well-being – for both patients and the entire hospital community.
To celebrate, the Food Services team, in collaboration with the Clinical Nutrition Department, has developed a new addition to the menu – entirely plant-based. The result: plant-based meatballs in a peach sauce, a flavourful and comforting dish.
This meal will be offered to patients on Tuesday, March 24, and will also be available in the cafeterias at the Glen and Montreal General Hospital sites.
This initiative also highlights the valuable contribution of dietetic interns, who year after year help develop menus and conduct patient satisfaction surveys. This recipe was developed with the help of Yas Kalikias, a current dietetic intern with the Food Services team.
Why a plant-based meal?
Vegetarian meals play a key role in a healthy diet. They are high in fibre, low in saturated fat, and support heart health. They also have a smaller environmental footprint, as plant-based foods require fewer resources to produce.
“Several nutrition organizations, like the EAT-Lancet Commission and Canada’s Food Guide, highlight the benefits of vegetarian diets for both human and planetary health. As a result, many healthcare organizations are increasingly adopting and expanding the use of plant‑based protein options,” says Jade Corriveau, Manager responsible for Menu and Software, Food Services.
Food Services – A key player in sustainable development at the MUHC
“The shift toward plant-based menus — meaning an increased proportion of meals made from plant-based foods — is part of the MUHC’s commitments to sustainable development,” says Food Services Coordinator, Micheline Chammaa.
Plant-forward menus are just one example of how Food Services is thinking long-term about sustainability.
Make your meal on March 24 a delicious and nourishing one — visit the cafeterias at the Glen and MGH to enjoy this special plant-based dish celebrating Nutrition Month, health, and sustainability at the MUHC.
