Transforming patient experience and reducing food waste through room service

Nourish aims to use the power of food to build health for people and the planet. Our Transition Practice Studies highlight the work of Canadian healthcare institutions innovating food culture and practice to advance this aim.

CHU Ste-Justine in Montreal, Quebec implemented an on-demand room service model for hospital food services to eliminate food waste and increase patient satisfaction. They reaped the added benefit of enhanced staff satisfaction and the opportunity for sustainable procurement.