Nourishing News - Winter 2025 by Sysco Canada

Cultural Nourishment Toolkit / P4

Food Sustainability in Healthcare/ P8

The Residence at Littledale Customer Spotlight / P18

peopleCare Communities Spotlight / P24

Christmas Day Special Event Menu / P30

Connecting THROUGH THE SHARED LOVE OF FOOD

Welcome to the Winter Issue of Nourishing News! As the temperature drops, we celebrate the art of comfort food, indulging in hearty recipes that warm our souls and bring back cherished memories of family gatherings. From steaming bowls of soup to aromatic baked goods, we delve into the culinary delights that nourish both body and spirit. Review the multicultural recipes included in Volume 7 of our Nourishing Kitchen flipbooks as well as the newly released Cultural Nourishment: Honouring and Incorporating Indigenous Food & Culture in Healthcare & Senior Living Toolkit.

But Winter is not just about food; it’s also a season for reconnecting with loved ones and building caring connections. We explore the power of family traditions, the joy of gathering around a crackling fireplace, and the beauty of creating lasting memories with those we hold dear. Discover the rituals and traditions that bring comfort and solace during this special time of year with the two customer spotlights that we’ve featured in this issue: Enhancing Care & Efficiency at the Residence at Littledale and More Days, More Memories with peopleCare Communities.

This edition of Nourishing News is filled with inspiring stories and practical tips and recipes to make your Winter season truly special. We hope this issue brings you warmth, comfort and a renewed appreciation for the joys of home and the love of family.

Warmest regards,

Sarah Emmerton Vice President, Healthcare & Senior Living

Food Quality and Safety

Scan or Click HERE to view and download

Cultural Nourishment:

Honouring and Incorporating Indigenous Food & Culture in Healthcare and Senior Living

Thursday, January 23, 2025

1:00-2:00 pm EST

”YOU HAD ME AT MEAT”

From Gate to Plate - The Protein Journey with Elyse Chatterton

A comprehensive guide to the good, the bad and the misleading things you think you may know about the world of protein. Elyse Chatterton has made protein her passion. With 28 years of experience as a butcher and now helping Sysco customers navigate the vast protein selections offered, she will break down some of the myths and facts about all things meat. From the protein content of chicken breasts, to the grading process of Canadian beef and where the market may go in the future. Elyse will help you better understand meat from Gate to Plate.

Nourishing Kitchen

Vol. 7 | 2024

Scan to view or click HERE to download Volume 7 of Nourishing Kitchen’s digital recipe flipbook

Designed in partnership with our vendor community and Sysco’s Culinary Consultants to provide delicious & healthcare friendly recipe ideas that will be sure to make an impact on your senior living menu!

Known for its rich, consistent flavourand heartly texture, sirloin flap is both versatile and affordable. It is a boneless, trimmed portion of the bottom sirloin butt and loin wing, originating from the loin primal. With so many tasty applications to choose from, instead of asking what’s on the menu, its easier to ask what isn’t.

CULINARYAPPLICATIONS

With bold beefy flavourthis ultra lean cut lends itself to exotic marinades bold sauces, and prepared beautifully on the grill, broiled, roasted or in the skillet. Creating main entrée plates, BBQ, Sliders, Salads, Sandwiches, Steaks, or Strips

Sirloin Flap Meat

TRIMMED TOPERFECTION

Forcustomersfocusedonprovidingconsistentlysizedportions withgreattaste,Butcher’sBlockoffersabreadthofqualitymeats, bothfreshandfrozen,forthebestdiningexperience,everytime.

FOOD SUSTAINABILITY IN HEALTHCARE

Lillian Lau, MscAHN, RD

In the healthcare industry, embracing sustainable food practices is not merely an environmental or ethical concern; it is contributing to the overall health outcomes of residents and improving operational efficiencies in food services.

What is Food Sustainability

As the global population continues to grow and the effects of climate change become more pronounced, the need for sustainable food practices has become more important. Sustainable food practices are defined as a food system that ensures food security and nutrition for all, while safeguarding the economic, social, and environmental foundations essential to sustain food security and nutrition for generations to come.1 Sustainable food systems are essential to provide nourishment for everyone, both now and in the future.2 This includes ensuring access to sufficient, nutritious, affordable, delicious, diverse, and culturally significant food.2 Furthermore, such systems support physical and mental well-being while respecting the integrity of ecological and social systems.2

Food Sustality in Healthcare & its Benefits

Incorporating sustainable food practices within healthcare can significantly impact both the health of the community and the environment.

Health Benefits

Studies indicate that sustainable food practices can improve resident or patient recovery by decreasing the demand for healthcare services2 as these practices typically includes plantbased diets and nutrient-dense whole foods with reduced meat consumption. Ultimately, this eating pattern supports chronic disease management which may contribute to reducing long-term healthcare expenses.2

Environmental Benefits

By adopting sustainable practices in sourcing, preparing, and disposing of food, we can also significantly reduce our environmental impact. For example, a global shift to a plant-based diet could lead to a significant 50% reduction in greenhouse gas emissions.3

Operational Benefits

Integrating sustainable practices into your food service operations can offer a variety of benefits, including reducing waste, managing costs, and improving resident satisfaction.

How to Implement Sustainable Food Practices in Healthcare:

While adopting sustainable food practices in healthcare comes with change, it also offers opportunities for innovation and leadership.

In healthcare, sustainable food practices may include:

Sourcing Food Responsibly

Prioritizing responsible food sourcing reduces emissions and helps manage rising food costs.4 Healthcare organizations can also consider sourcing food products from vendors located in nearby provinces or states, offering eco-certified items, and/or providing products that ensure animal welfare.5 Additionally, buying locally sourced foods can support local economies and reduce carbon footprint.4 It also improves the traceability of food in the food system.4 This not only supports sustainability but also ensures that patients enjoy high-quality, nutrient-dense meals.

Establishing an on-site garden is another creative way to promote sustainable food practices. It not only enhances biodiversity but also offers a chance for residents and staff to work together, raising awareness about sustainable food practices and healthy eating.2 Furthermore, it contributes therapeutic health benefits by supporting mental health and well-being.2

Creating a Sustainable Menu

Healthcare organizations can champion sustainability by adopting menus that include foods that have a lower environmental impact, such as plant-based foods.5

A sustainable menu also focuses on:

• Food quality (taste, fresh, seasonal foods)5

• Social values (animal welfare, equality & justice)5

• Environment (climate change, land use, biodiversity)5

• Health (safety, nutrition, availability)5

• Economy (affordability, food security, jobs & working conditions)5

• Governance (i.e. transparency, ethical values, and international aid & development)5

Other ideas for sustainable menus:

• Using items that are in season & choosing vendors that support local foods

• Designing a menu that can repurpose leftover foods

• Reducing packaging by purchasing in bulk or purchasing products with more sustainable packaging

• Adding more beans and legumes to your menu, as they are among the most sustainable and budget-friendly sources of protein available. Here are a few ideas:

· Combine plant-based and animal proteins in your favorite recipes, such as beef and lentil chili

· Elevate your meals with plant-based toppings or garnishes, like adding roasted chickpeas to a salad

· Get inventive by including plant-based ingredients in unexpected ways, such as a black bean brownie Maintain your favorite flavors while adding a plant-based twist, such as vegetarian tacos with beans, lettuce, tomato and avocado6

Offer canned baked beans in tomato sauce with toast for breakfast, lunch, or dinner or add a can of rinsed beans to homemade soups and stews6

Managing Food Waste

Implementing waste reduction strategies is crucial for fostering sustainability. Studies indicate that around 10-15% of food goes to waste in hospitals.3 Factors contributing to food waste encompass several key issues related to menu planning, food quality, mealtime practices, inaccurate forecasting food production.

Some tips to reduce food waste:

• Standardizing portion sizes or serving utensils

• Tailor nutrition care based on resident needs & preferences

• Implement a waste analysis management policy and practices (ex: plate waste audits)

Some tips to manage food waste include:

• Composting food scraps (using on-site composting and/or off-site composting)3

• Safely donating food scraps3

• Recycling packaging materials3

• Implementing better inventory management and portion control strategies3

It’s important to tailor the menu to better fit residents’ preferences, recognize patterns and trends from waste audits, and modify production numbers accordingly. Utilizing technology like Sysco’s Synergy Tech Suite can assist staff in easily adapting to operational changes by adjusting production figures and generating reports to monitor leftover food at the point of service. Furthermore, increasing awareness among staff and patients about waste reduction practices can enhance the effectiveness of these initiatives.

Facilities & Equipment

Investing in energy-efficient kitchen appliances and water-saving technologies can reduce the environmental impact of food preparation.5 Facilities can also explore sustainable cooking methods that require less energy and produce less waste.5 Regular maintenance of equipment and efficient kitchen practices help maximize these benefits.5

Sysco and Food Sustainability

Sustainability is an integral part of Sysco’s Recipe for Growth business strategy. Achieving our business goals are aligned with our sustainability goals.

As the global leader in foodservice, Sysco is committed to growing responsibly and purposefully while leading our industry to more sustainable future.

Our commitment to serving the healthcare market means we have top-quality, sustainably sourced products designed to meet the needs of the healthcare market segment.

Sustainability is essential to our business. We rely on the health of our planet and the resilience of our food systems to feed the world. At Sysco, we supply products responsibly by improving animal welfare in the foodservice industry; minimizing negative environmental, social, or ethical impacts when sourcing products; and ensure that human rights are respected in our operations, as well as the global supply chain.

Sysco’s Sustainability Goals focus on three key areas: People, Products, Planet.

People

Sysco believe in caring for people by investing in our colleagues’ growth and well-being; doing good and giving back to our communities; creating a diverse, equitable and inclusive culture; and ensuring everyone feels welcome at Sysco’s table.

Products

Sysco is committed to providing access to more responsibly sourced and environmentally conscious products through our One Planet. One Table assortment. Sysco is focused on improving animal welfare in the foodservice industry; minimizing negative environmental, social or ethical impacts when sourcing products; and ensuring that human rights are respected in our operations and across our supply chain.

Planet

Protecting the health of our planet is essential to Sysco’s business and fulfilling our Purpose. Sysco is driving collaboration to accelerate climate action in our industry. By reducing emissions, advancing sustainable agriculture practices, and diverting waste from landfills, it will protect our planet and preserve its resources for future generations.

References:

1. US Department of Agriculture (n.d.). Definition: Sustainability and Food Systems. USDA. Retrieved October 9, 2024, from https://www.usda.gov/oce/sustainability/ definitions#:~:text=The%20same%20FAO%20document%20describes,future%20generations%20are%20 not%20compromised.

2. Cutbill J, Lalande A, Paczka Giorgi L, Devitt K, Janousek S. Food Infrastructure for Planetary Health [Internet]. (2024) CASCADES (Creating a Sustainable Canadian Health System in a Climate Crisis). [Cited DATE]. Available from: https://cascadescanada.ca/resources/ food-infrastructures.

3. The Canadian Coalition for Green Healthcare (n.d.). Healthy & Sustainable Foods. Retrieved September 27, 2024, from https://greenhealthcare.ca/healthyand-sustainable-food/

4. Green Healthcare (n.d.). Local Food Background Guide. Retrieved September 27, 2024, from https://www.greenhealthcare.ca/images/projects/localfood/Local%20 Food%20Background.pdf

5. Nourish Sustainable Menu Collaborative (2019). A Guide to Sustainable Menus. Retrieved September 27, 2024, from https://static1.squarespace.com/ static/58829365c534a576e10e3a5c/t/5fcfad387c36362741ba5769/1607445818187/guide_en-1.pdf

6. Unlock Food (n.d.). All About Legumes, Peas, Beans and Lentils. Retrieved September 27, 2024, from https:// www.unlockfood.ca/en/Articles/Cooking-Food-Preparation/Cooking-with-Legumes.aspx#:~:text=Ten%20 easy%20ways%20to%20include,work%20well%20 for%20this%20purpose

• Feta contains more calcium than many other cheeses, helping you maintain healthy teeth and bones

• Feta cheese also has high levels of phosphorus

• Consuming these nutrients together has been linked to improved bone density and prevention of osteoporosis

CULINARY APPLICATIONS

Characterized by its salty flavor and bold taste, hard feta is best enjoyed sliced. It is perfect for crumbling on Greek salads with

and cucumbers or on any type of

Enhancing Care & Efficiency:

How Littledale Uses Sysco’s Synergy Software for Seniors’ Living Facility

A t The Residence at Littledale, our mission is to provide a safe, comfortable, and supportive environment for seniors through independent and assisted living. Central to this commitment is our use of innovative tools to ensure quality service and care for our residents. One such tool is Sysco’s Synergy software, a comprehensive platform designed to streamline food service operations in healthcare and senior living facilities. The integration of this software has revolutionized our kitchen operations, allowing us to provide better nutrition, personalized meals, and more efficient service—all of which are critical to the wellbeing of our residents.

Personalized Menu Planning for Residents

O ne of the most important features of Synergy is its ability to support personalized menu planning. In a senior living community, nutrition is not one-size-fits-all. Our residents have unique dietary needs based on medical conditions, preferences, and nutritional requirements. Synergy allows us to create individualized meal plans that cater to specific dietary needs, including low-sodium, diabeticfriendly, gluten-free, and heart-healthy diets. T he software’s database includes a wide range of recipes that can be adjusted based

on residents’ nutritional needs, allergies, and preferences. For example, if a resident requires a gluten-restricted diet, Synergy provides a wealth of recipes to serve residents with that nutrition care need while still being flavorful and enjoyable. In a community like Littledale, where we aim to make every resident feel at home, offering this level of customization is a core part of our care philosophy.

Streamlining Kitchen Operations

B ehind the scenes, Sysco’s Synergy software plays a crucial role in improving kitchen

operations at Littledale. Maurizio Modica, our Manager of Culinary Operations, has overseen the implementation of the software and seen firsthand how it has made meal preparation more efficient and accurate.

S ynergy’s ability to streamline the procurement process and track ingredient usage eliminates the guesswork in purchase orders, boosting efficiencies and significantly reducing food waste. The system helps track the food items required for the residents’ personal menus, helping the kitchen make informed decisions about their purchases.

A dditionally, the software includes tools for managing portion sizes, ensuring consistency in meal delivery. This is especially important in a senior living facility where portion control is essential for maintaining proper nutrition.

Ensuring Regulatory Compliance

H ealthcare and senior living facilities are subject to strict dietary and safety regulations. Synergy makes it easier for Littledale to comply with these standards by maintaining detailed

records of meals served, ingredients used, and resident dietary plans. This documentation is essential not only for internal audits but also for meeting external regulatory requirements.

T he software includes allergen tracking and automatically flags meals that may contain ingredients unsuitable for certain residents. For example, if a resident has a severe shellfish allergy, Synergy can identify recipes that contain shellfish and suggest alternatives or modifications. This level of precision is invaluable in ensuring the safety and satisfaction of our residents.

Enhancing Resident Satisfaction

M ealtimes are not just about nutrition; they are moments of joy, comfort, and social interaction. The ability to offer diverse and appealing meal options that meet individual preferences is crucial to ensuring resident satisfaction. Synergy allows our kitchen team

to easily adjust menus, swap ingredients, or introduce new recipes that reflect residents’ tastes.

W ith Synergy’s digital feedback system, we can also gather and analyze input from residents about their dining experiences. This feedback loop allows us to make quick

adjustments to menus, respond to preferences, and continuously improve the overall dining experience. For instance, if residents consistently prefer certain dishes, we can incorporate those into the menu rotation more frequently. This level of responsiveness helps Littledale maintain a high level of resident engagement and satisfaction.

Supporting Resident Health Through Nutritional Monitoring

N utrition plays a key role in the health and longevity of our residents. The Synergy software provides detailed nutritional analysis for every meal, ensuring that residents receive the nutrients they need. This data is especially valuable for residents with specific health conditions that require close monitoring of their diet.

O ur care staff can easily access information about a resident’s daily intake of calories, vitamins, and minerals. This allows for better coordination between kitchen staff and healthcare providers, such as our on-site dietitian, ensuring that residents receive meals that support their overall health and wellbeing. For instance, for a resident requiring respite care in a studio suite, where meals are a critical part of the care plan, Synergy ensures that we meet their nutritional needs precisely.

A Step Forward in Senior Care

S ysco’s Synergy software has become an integral part of The Residence at Littledale’s operations, allowing us to deliver personalized, nutritious, and high-quality meals to our residents efficiently. By streamlining our kitchen operations, ensuring regulatory compliance, and enhancing resident satisfaction, Synergy has made a significant impact on how we approach dining services in our senior living community.

F or Littledale, the combination of technology and compassionate care ensures that we continue to meet the evolving needs of our residents, providing them with the best possible living experience. As we continue to l everage Synergy’s capabilities, we look f orward to enhancing the quality of life for our

r esidents through thoughtful, innovative care solutions.

If you’d like to learn more about Synergy Tech Suite, click HERE to schedule a personalized demo.

SHEETCAKES

High-quality ingredients deliver exceptional experiences, including appearance, consistency, and taste. All items are fully baked and immediately frozen, giving you high-quality with low labour.

These sweet-baked items are uncut to allow you to portion your way and can also be signaturized for added impact and ring. Most trays are marked for easy portioning. Just thaw and serve.

GTIN

7304331 00889356171547 Sysco Whole Wheat Bannana Sheet Cake

Lightly drizzled with streusel topping, the delicate moist texture along with the burst of fresh zesty lemon flavour make this 12” x 16” cake a delectable treat.

7304329 10889356171537 Sysco Lemon Streusel Sheet Cake

Whole Wheat Banana Sheet Cake

12” x 16” rich, moist banana cake made with whole wheat flour and topped with a homestyle brown sugar and oats streusel. Lemon Streusel Sheet Cake

More Days, More Memories At peopleCare’s Annual Resident Retreat

F or more than a decade, peopleCare residents and staff have enjoyed an annual retreat at Hidden Acres in Baden, Ontario. This year’s was the most engaging and best attended yet. Following the success of previous years and by popular demand, the 2024 retreat was extended to three days and four nights, allowing more residents and staff to enjoy the experience than ever before.

“ Residents really value this experience—so many come each year and look forward to it. One piece of feedback from last year was that they wanted more time to enjoy all the retreat has to offer, which we were able to pull off without a hitch,” said Tonya Claydon, Director of Programs at peopleCare AR Goudie LTC in Kitchener.

I n total, more than 55 residents from six of our seven LTC homes were able to attend as either overnight guests or day-trippers, with over 100 staff joining in for some or all of the time — to support the personalized care of the residents and make meaningful connections and memories.

A ctivities included fishing, outdoor music, a scavenger hunt, make-your-own pizza and cookies, movies, crafts, games, and even an Olympic obstacle course. “There were scheduled events, and activities that could be done on the residents’ own time,” said Wendy Filiatrault, peopleCare’s Director of Clinical Services. “Residents had the freedom to do what they wanted, when they wanted.”

A highlight for Victoria Atabakhsh-Todd, Director of Programs at peopleCare Hilltop Manor LTC (who is also a Gerontologist), was “Watching residents attain goals they didn’t think would be possible at their stage in life.” For instance, Tom Cunningham went fishing and put his feet in the water. “It’s not something he thought he would ever be able to do again, so that was great to see. This experience really breaks the narrative that people have about being older adults.”

R esident Tom with DOP Victoria has lived at peopleCare Hilltop Manor LTC for nearly ten years. This was his first time at the retreat, and he had this to say about the experience,

P lanning for the retreat was a collaborative effort by staff and our generous supplier partners. “It was great to see the teams from all of the participating homes come together to make it a success,” said Filiatrault. “There was so much pride in being involved in the event, I really loved the staff enthusiasm.”

“ Camp was something else let me tell you. The fire was so nice, being with friends what an experience. I liked being by the water. I’m catching a fish next time! I will come back next year for sure.”

“ The vendors also really stepped up, which was incredible,” said Christine Mecke, Director of Food and Environmental Services at peopleCare Delhi LTC. “For instance, Sysco went above and beyond by delivering directly to the retreat site and donating a lot, Baden Coffee donated all of the coffee, Produce Express out of Woodstock gave a special donation and made the trip out to the camp to make their delivery. Not one of our supplier partners said no to making a donation. It was just amazing.”

L ikewise, Josie Ballucci of Sysco Canada Inc. said it was an honour to be part of the retreat and called it a “truly meaningful experience.”

Resident Tom with DOP Victoria, other staff and a fellow resident Cunningham (pictured above with Atabakhsh-Todd, another resident, and two peopleCare team members)

“ On the last day, when I asked residents if they enjoyed themselves and would come back, they were super enthusiastic. It was genuine,” said Filiatrault.

“We’re in the process of collecting feedback from residents, so we will review and use that to make sure next year is even better!”

YOUR FAVOURITE TAKE OUT PACKAGING IS TRANSITIONING TO Sysco Earth Plus™

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LUDA INSPIRATION

Gluten Free Instant Chicken Sauce Mix

JUST ADD 4 L OF WATER | YIELDS 4.2 L

8 x 390 g Pouch | Sysco #0362921

Premium and instant chicken gravy with a rich chicken flavour and enhanced with fine herbs, a mild creamy taste and a well balanced saltiness.

LUDA INSPIRATION

Gluten Free Instant Turkey Gravy Mix

JUST ADD 4 L OF WATER | YIELDS 4.1 L

8 x 475 g Pouch | Sysco #2466688

Premium and instant turkey gravy with a mild turkey flavour and balanced with spices.

Contact your local sales representative for samples and more information

Aliments LUDA Foods Pointe-Claire (QC) Canada H9R 1B9 1 800 267-3333 | www.luda.ca

LUDA INSPIRATION

Gluten Free Instant Pork Gravy Mix

JUST ADD 4 L OF WATER | YIELDS 4.2 L 8 x 355 g Pouch | Sysco #9535667

Premium and instant pork gravy with a rich meaty flavour and balanced with notes of onions and spices.

Contact

Christmas Day

APPETIZER

Cauliflower & Red Pepper Soup

Apple & Sweet Potato Flatbread

Pork Cutlet & Apple Relish with Green Bean Almondine, Stuffing Extraordinaire

Braised Beef Shortribs with Brown Sugar Squash & Paprika Potatoes

DESSERTS

Christmas Gift Chocolate Cake Plum Pudding

MAINS BEVERAGES

Sparkling Pear Spritzer

Tea or Coffee

Christmas Day Snack Cart Ideas

DRINK IDEA: CRANBERRY SPICED CIDER

Tip: Serve up warmed Cranberry Spiced Cider with a cinnamon stick

SNACK IDEA: CHRISTMAS GINGER BRBREAD COOKIES

Tip: Portion cookies into paper snack bags. Add Christmas stickers to seal closed

Braised Beef Shortribs

INGREDIENTS

• 4.6 kg beef shortribs, raw

• 15 ml salt

• 5 ml black pepper, ground

• 30 ml olive oil

• 20 ml garlic, minced

• 235 ml celery, diced

• 3.15 L water

• 45 ml beef base, dry

• 190 ml onions, finely chopped

• 2 ml black pepper, ground

• 190 ml margarine

• 190 ml flour, all purpose

• 50 ml onions, finely chopped

• 365 ml mushroom pieces, canned

ADDITIONAL NOTES

Decoration Idea: Add a special touch to meal services with a Christmas Card.

Activity Idea: Play classic Christmas music during mealtime or at nursing stations for residents to enjoy.

COOK METHOD: YIELD:

PORTION:

PREPARATION

1. Separate ribs into 180 g portions and place in baking dish. In a small bowl, mix salt, pepper, oil and garlic. Rub on meat. Cook uncovered in oven at 350F until browned lightly, about 30 minutes. Pour off excess fat.

2. Cover ribs with celery, water, base, first portion of onion and pepper and continue to bake 20-30 minutes.

3. Gravy: In a pot, melt margarine and blend flour making a roux. Cook until it becomes lightly brown in colour. Remove stock from cooked ribs. Slowly add stock liquid to roux, continually stirring. Simmer until thickened.

4. In a separate pan, saute second portions of onions and mushrooms and add to sauce.

5. Pour sauce over ribs and bake covered at 350F for 40-50 minutes. Uncover and bake an additional 20-30 minutes.