Nourishing News - Winter 2023

Sysco makes it simple when selecting environmentally-conscious packaging solution for restaurants, quick service, take-out and delivery.

Our compostable products offer an environmentally preferable way to serve meals every day, or for special occasions by using renewable resources that are compostable.

Statement: Water, Pea protein, Sunflower oil, Coconut oil, Flavour, Sugars (maltodextrin, cultured dextrose, sugar), Vitamins and minerals (potassium citrate, niacinamide [vitamin B3], zinc oxide, ferric orthophosphate, cyanocobalamin [vitamin B12], d-calcium pantothenate, thiamine hydrochloride [vitamin B1], pyridoxine hydrochloride [vitamin B6], riboflavin [vitamin B2]), Methylcellulose, Rice bran extract, Beet juice concentrate, Yeast extract, Salt, Onion powder, Garlic powder, Spice, Apple cider concentrate, Anthocyanin, Gum arabic

SYSCO SIMPLY

This Growth Reflects the Increasing Interest In:

FEATURES AND BE NEFITS

20 grams of protein appeal to consumers who want a vegetarian* dining experience with a substantial source of plant-based protein. Made with non-GMO pea protein, this plant-based patty is vegetarian*, non-dairy, contains no artificial flavo rs, and Gluten-Free, offering the key attributes consumers are looking for in their menu options.

Texture and flavo r results in a perfect burger for all consumer and builds.

Contains zero cholesterol and 50% less fat than regular meat patties.

Our Sysco Simply Meatless Burger Patties are IQF (individually quick frozen) cooks easily and consistently on the grill.

Forecasters predict that alternative proteins will comprise 1 0 % of all protein servings by 2 0 3 5 and represent an annual market of $ 2 9 0 B. 1 Restaurant’s Own Plant-based Burger Beyond Meat 2 4% Impossible Burger 2 0%

The casual dining restaurant is the preferred type of restaurant for plant-based burger options. 2

CULINARY APPLICATIONS

56% CUSTOMERS’ PREFERRED PLANT-BASED BURGER AT CASUAL DINING RESTAURANTS

Pepper Jack Guac Ranch Burger: grilled plant-based patty with spicy guacamole mixed with ranch dressing, slice of pepper jack cheese, mayo on a lightly toasted brioche bun.

Ultimate Burger: grilled plant-based patty with melted cheddar cheese, tomato slices and lettuce, drizzled with special sauce (mayo, mustard, ketchup, pickle relish), topped with a sesame seed bun.

Sources: Cooking Instructions Flat Top/ Griddle Skillet

PLANT BASED BURGER

Culinary Applications Grilled plant-based patty with spicy guacamole mixed with ranch dressing, slice of pepper jack cheese and mayo on a lightly toasted brioche bun. Grilled plant-based patty with melted cheddar cheese, tomato slices and lettuce, drizzled with special sauce (mayo, mustard, ketchup, pickle relish), topped with a sesame seed bun. Ensure product has reached an internal temperature of 165°F as measured by a food thermometer.

Base: 2020 (n= 1187). Pepper Jack Guac Ranch Burger The U l timate Burger

Quality is more than a promise. It’s assured. Sysco Corporation ©2022 All Rights Reserved. 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8

© 2021 All rights reserved. Sysco Corporation. 2485463

Animal Welfare Food Security

Recipe for Success: GOAL SETTING FOR 2023!

The new year often brings about the desire to set new goals and create positive changes in our lives. For many, seeing January 1st on their calendar can be motivating to work towards positive changes in the 365 days ahead and beyond. In reality, you don’t have to wait until a new year starts to set new goals, all you need are the right tools! Let’s unlock some of the keys to success for goal setting and creating long-lasting behaviour change. Often

when we are considering making a change in our lives, especially when it comes to our health, it can be intimidating and difficult to know where to begin. We are constantly bombarded with information and opinions from all angles, most of which tend to oversimplify the transition to a healthier lifestyle as a “one size fits all” process. It’s important to remember that your journey is completely unique to you.

That’s where the Stages of Change comes in – it is a model of behavior change that assesses your readiness to create and achieve change in your life (1). This model consists of 6 stages that an individual will transition through in a fluid motion, with the ability to move back and forth between stages. The 6 Stages of Change are outlined here.

THE 6 �TA6E� Of CHAN6E

1. PRECONTEMPLATION:

In this stage, an individual has no intention of creating any changes to their lifestyle and sometimes might not be aware of the need to make changes.

2. CONTEMPLATION:

As the individual progresses to the contemplation stage, they begin to identify the problematic behaviours within their lives. The individual begins to have the intention to make a change to their lifestyle soon.

3. PREPARATION:

At this stage the individual is ready to take the steps required to create change. The individual is also confident in their choice and understands how their actions will lead to a healthier lifestyle.

q_ ACTION:

At this stage the individual begins to take actions towards their goal. The individual may go back to the Preparation stage if they are not able to implement any actions towards their goal at this time.

fi. MAJNTENANCE:

At this stage, the individual is sustaining the change they have made and are determined to maintain their changed behaviours.

6. TERMJNATION:

Once an individual reaches the termination stage, they have fully implemented their lifestyle change and are motivated to continue this lifestyle change.

smart goals

Identifying which stage you are at can help inform the goals which you set for yourself moving forward. Goal setting is an essential part of changing habits/behaviours towards a healthier lifestyle. Your goals should be individualized, and most importantly they should always be SMART: Specific, Measurable, Action-oriented, Realistic and Time-framed (2). Each of the following components helps to create an individualized SMART goal.

Par baked and fully prepared breakfast bakery items

For any operator that wants fresh baked flavours with the convenience of par baked and ready to serve breakfast bakery items. Formulated to provide long hold times makes our products idea for breakfast bars, hotels and healthcareAll products have been retherm tested (plated & slacked, frozen and thawed) and performed great!

Our products provide quality, consistency and ease of preparation for you every day with a look and taste like they are fresh from the griddle.

At Baker’s Source, we celebrate the craft and artistry of bakers. From single-step ingredients to par baked and fully prepared bakery items, Baker’s Source is the ideal solution for those wanting time-saving ways to serve their own signature baked items—all without compromising consistency or quality.

The Sysco Classic brand family includes an extensive selection, from pantry staples and fresh and frozen foods to prepared products and hundreds of other options. Sysco Classic brings the quality businesses crave and the range of choices customers demand under one brand, and delivers them both to you!

More value for the price, with quality equal to or better than other national and leading brands — that’s Sysco Classic.

The Sysco Imperial brand represents the very best the foodservice industry has to offer. Carefully crafted to Sysco’s exacting specifications, the quality of Sysco Imperial’s ingredients stand out in the industry. Sourced from around the world, they offer premium performance and exceptional value. Sysco brings a new level of artisanship to the creation of all Imperial products.

Pork Stew & Dumplings

Serving Size: 90g

Yield: 50 Ingredients:

60 ml vegetable oil

2 L potato, peeled & cubed 2 L turnip, peeled & cubed 2 L carrots, peeled & cubed 3 ea. onions, finely chopped 2 tbsp garlic, minced 4 kg pork, pulled, cooked 700 ml cooking wine 3 L pork gravy, prepared 2.15 L flour, all purpose 20 ml salt 50 ml baking powder 125 ml dill weed, dried 315 ml vegetable oil 780 ml 2% milk

Preparation:

1. Heat oil and add potatoes, turnips and carrots. Cook until potatoes begin to soften. Add onions and garlic. Continue to cook until onions are transparent.

2. Cut pork into 1" pieces. Fold pork and liquid into prepared gravy. Add pork to vegetables. Cook to an internal temperature of 165F/74C. Place pork in a steam pan.

3. Make dumplings: Combine flour, salt, baking powder and dill. Stir with fork to combine. Add oil and milk. Do not over stir.

4. Drop 60 ml of dumpling batter on top of stew. Cover pan. Bake at 450F for 10-15 min until dumplings have risen and are firm.

2 tablespoons unsalted butter 2 tablespoons unsalted butter

1 medium yellow onion, diced 1 medium yellow onion, diced 2 cloves garlic, minced 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar

4 cups (32 ounces) low-sodium vegetable or chicken broth 4 cups (32 ounces) low-sodium vegetable or chicken broth 1 (28-ounce) can crushed tomatoes 1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream 1/2 cup heavy cream

2 bay leaves 2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini 1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish 1/2 cup fresh basil leaves, thinly sliced, plus more for garnish Grated or shredded Parmesan cheese, for garnish Grated or shredded Parmesan cheese, for garnish

Melt the butter in a pot over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired. Serve and enjoy!

5 tablespoons butter

1 small onion , diced

1 celery stock , trimmed and diced

1 3/4 cups frozen peas and carrots , thawed and patted dry

2 cloves garlic , minced

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp dried thyme

1/3 cup all-purpose flour

1 tbsp liquid smoke

1 3/4 cups low-sodium chicken broth

2/3 cups whole milk

1 1/2 cups cooked chicken breast , cut into very small 1/2-inch cubes

1/2 cup bacon, cooked

1 refrigerated, rolled, unbaked pie crust

1 egg , beaten with 2 teaspoons water to make an egg wash

Preheat oven to 425 degrees F

In a large skillet, melt the butter over medium-high heat. Stir in the onion, celery, and peas and carrots; season with the salt, pepper, garlic powder, and thyme Cook for about 3 minutes until vegetables are tender and onions are soft and translucent. Add in the garlic and cook until fragrant, 20 seconds. Stir in the flour until dissolved and cooked off.

Slowly pour in the chicken broth, liquid smoke, and milk Simmer over medium-low heat, stirring frequently, until thick, about 5 minutes. Add in the cooked chicken pieces and bacon. Remove from the heat.

Set 4 (5-inch) ramekins on a large, rimmed baking sheet.

Divide the mixture among ramekins

Roll out 1 sheet of pie crust, cut into quarters, and lay pieces on top of the ramekins. Seal edges and trim excess dough Brush the tops with egg wash, then make 2 small slits in each so steam can escape Bake until crusts are golden brown and the filling is bubbly, about 30 minutes. (Watch carefully and tent with foil the last 10 minutes of baking if crust is over-browning.)

Remove from oven and allow the pot pies to cool for 10 minutes, Serve and enjoy!

Preheat oven to 350F Lay the pastry on a cutting board and cut into 10" X 17" sheets with a sharp knife. Peel and slice the apples and mix sugar and cinnamon Place the walnuts and brown sugar in the bowl of a food processor and blitz until the mixture resembles coarse breadcrumbs. To roll the strudel, place a clean towel on your work surface and cover it with the first sheet of filo. Brush with melted butter and spread with one third of the nut mixture Cover with a second layer of filo and brush with butter, repeat with another layer and brush again with butter. Now sprinkle over another third of the nut mixture. Cover this with layer four of filo and brush with a little more butter Gently spoon the apples over the top edge of the pastry and roll into a sausage shape. Press together and place on a baking tray, seam side down. Brush with the last of the butter and sprinkle with the last of the nut mixture Transfer to a lined baking try and cook for 25 minutes or until the pastry is golden brown. Sprinkle with icing sugar and serve with salted caramel ice cream. Serve and enjoy!

CONNECTING THROUGH THE SHARED LOVE OF FOOD

For over half a century, we’ve been working tirelessly to deliver exceptional service, so you can deliver exceptional mealtime experiences. Our best-in-class quality, reliability and food safety – paired with our passion for nourishing others –have made us Canada’s largest foodservice distributor.

Dedicated Senior Living food experts, providing highly personalized service

Canada’s largest, most capable supply chain

Best-in-class foodservice resources and technology for Senior Living

Broadest product assortment, with the highest food safety standards

Our personal approach to your business combines national reach with local representation, giving you the reliability and confidence you need to ensure every menu is executed exactly as planned.

Learn more at: Sysco.ca/Healthcare