Nourish Magazine - Fall 2018

nourish Fall 2018

Farm to Table

solutions for healthy living & hospitality

Fins, Feathers and Hooves

You work HARD FOR YOUR RESIDENTS. WE think OUR SOUP SHOULD WORK HARD for YOU.

Campbell’s SIGNATURE BUTTERNUT SQUASH 12060 ®

This aromatic, soothing soup will resonate with your residents! Creamy and rich purée of butternut squash, seasoned with the warmth of cinnamon, nutmeg, ginger and delicately spiced with a touch of garlic. Easy to adapt to create multiple applications, thus minimizing inventory. An irresistible combination that will taste as good as it smells.

WHY SHOULD THIS SOUP BE ON YOUR MENU?

Carefully Crafted:

We carefully select only quality ingredients and leave out anything unnecessary

Versatile

We are your indispensable partner in creating versatile menus for Senior Living. With this at hand, you’ll be able to create a host of other menu items with ease.

Chicken a Spinach Baked Tortellini

ternut Squash u B y e k r u T Chowder Enjoy the flavours of a classic holiday meal in a warm and

A creamy sauce and cheesy topping for this baked

vibrant soup with turkey, vegetables and tangy cranberry sauce

pasta dish makes this the ultimate comfort food.

Visit campbellsfoodservice.ca for these recipes and more.

Editor’s Note Farm to Table

What does Farm to Table mean to you? Does it evoke pictures of family and friends gathered around a sumptuous meal of fresh corn on the cob glistening with butter, roasted potatoes, grilled steaks, and home baked biscuits, knowing that what is about to be eaten is good and wholesome? Well, that’s what it means to Sysco.

Sysco prides itself on bringing the best of the best when it comes to food and delivering it straight to your door. In addition, Sysco assists in menu planning, creating recipes, and cost analysis. This alleviates your worries of all the middle stuff between “farm” and “table,” so you can concentrate on the end result… serving good, quality food!

In this fall issue of Nourish, you will discover how you can create the best dining experience for seniors, find out what diet can assist with a healthy mind, and learn what Synergy can do for you. It’s all about helping you understand what Farm to Table means to us, so that it can mean the same thing to you!

Enjoy!

Christine Romano,

Healthcare Marketing Specialist, Sysco Canada

Tammy Jensen,

Account Executive, Healthcare & Hospitality Sysco Edmonton

Table of

Contents

04 A Time to Eat a Time to Connect 08 Fins, Feathers and Hooves 14 Synergy Menu: Dining with Dignity 18 Synergy: Retirement Concepts 20 Field to Table

Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 www.sysco.ca/healthcare We welcome your comments and suggestions.

Write to us at: healthcare.marketing@corp.sysco.ca PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

4 :: Fall 2018 :: Nourish

Social Dining for Seniors

by Kaitlin Chard

Nourish :: Fall 2018 :: 5

...continued

T

ry to remember the most recent meal you ate with a group of people. Maybe it was lunch in the break room with your co-workers. Perhaps it was a gathering to celebrate a birthday over the weekend with your family. It may have been a visit to a local café for coffee with a few close friends. Regardless of what your experience may have been, the presence of good company and food provided you with more than just a shared meal but also a positive social experience. These examples speak to the powerful role food plays within our lives. The experience

It has been shown that residents of care settings with lower socialization during meal time also have lower body weights compared to care settings where more socialization is present of sharing a meal together serves as an opportunity to socialize and connect with those around us. While a shared meal may be a common occurrence for many people, this opportunity doesn’t always present itself for others. Meal time can be an isolating experience for seniors who live in the community or in care settings. Understanding the potential benefits of meal time and how to transform it into a positive social experience can positively impact seniors’ nutritional status and quality of life.

Unleash the Potential of Meal Time Meal times can be a daily opportunity to help foster communication and human connection. Socializing during meal times has been shown to have a strong impact on improved overall food intake and reduced rates of malnutrition.1 It has been shown that residents of care settings with lower socialization during meal time also have lower body weights compared to care settings where more socialization is present.2 There are many factors that influence a senior’s meal time experience. The dining experience 6 :: Fall 2018 :: Nourish

for seniors who live independently in the community is influenced by food access, food knowledge and cooking skills, and having a strong family and friend support system. When seniors from the community move into care settings, factors such as assigned tablemates, physical or cognitive abilities, and staff engagement can contribute to their social experience during meal time. There are many creative strategies that can help seniors dine with dignity and enjoyment in both the community and a care setting.

Strategies for positive social dining in the community: • Plan lunch with a neighbour and order in from your favorite restaurant • Join a congregate dining service if it is available in the neighbourhood (example: church dinners, community lunch programs, etc) • Invite family or friends for a fun potluck Strategies for positive social dining in care facilities: •H ave a monthly celebration, with fun décor and themed meals.

• Ensure residents are accommodated to sit with other residents of their choice. Consider providing an open dining environment where residents can choose where they would like to sit.

• Host weekend brunches and invite resident family members to join • Consider a “Meet the Chef” day! Have an outdoor BBQ for the chef and residents to meet and cook a tasty lunch • Host a staff in-service to teach about the integral role of stimulating socialization with residents Dining together in the golden years can improve nutritional status and quality of life. Imagine the stories told between neighbors as they share their favourite lunch together. Consider the laughter and chatter as you enter a resident dining room as they enjoy a wine and cheese event. Understanding and implementing strategies to improve the social experience during meal time can make the experience extend beyond food!

Sources: (1) PEN. Healthy Lifestyle – Eating Together. (2012). (2) Keller et al. Development and Reliability of the Mealtime Social Interaction Measure for Long-Term Care (MSILTC). (2012).

PLANT-BASED NUTRITIONAL SUPPLEMENT 1 KG - SUPC 5324881

To increase the amount of protein in your guests’ meals, look no further than the LUDA H Nutritional Supplement.

It is the only vegan, soy free, Halal & Kosher compliant supplement in powder form offered to the long term care and healthcare market with no chemical aftertaste!

Add it to soups, purées, sauces and/ or prepared meals for 4 g protein, 3 g fiber, 0.5 mg iron & 3.2 mcg vitamin B12.

Contact your Sysco Account Executive for more information.

Nourish :: Fall 2018 :: 7

Fins, Feather

...from

rs and Hooves

m Land and Sea to Your Table

by Tammy Jensen

...contiuned As soon as my husband opened the door for me at La Rosetta’s, my favourite Italian restaurant, I was welcomed by the most amazing aroma of garlic, fresh bread, parmesan cheese, and tomato sauce. It tantalized my senses and made my tummy growl at the same time. With Luciano Pavarotti singing in the background, the red and white checkered linen-covered tables, and muffled sounds of Mama Rosetta grumbling at someone in the kitchen, I felt like I was in Italy.

It had been a few months since Roger and I had our last date night. With the kids in soccer and every other sport under the sun, it had been difficult for us to find the time to steal away for ourselves. But here we are! Finally!

Our friendly waiter, Paolo, took us to an out of the way table in the corner, told us the house specials, handed us our menus, and said he would be back shortly.

Roger looked at me over top of his

10 :: Fall 2018 :: Nourish

menu and said, “So Sharon, do you want fins, feathers, or hooves?”

His comical question caused me to giggle, “What are you talking about?”

Roger replied, “You know, fins for fish, feathers for poultry, or hooves for pork and beef.”

“That’s hilarious! I’ve never thought of it that way before. What made you think of that?”

“It’s from that documentary I saw the other day about where our food comes from. It was very interesting. They said that meat is an excellent source of protein, which is essential for any healthy diet. It helps build and repair muscle as well as help maintain healthy hair, bones, skin and blood.”

“Well, I’ll be sure to keep that in mind as I make a decision about my dinner.” I said smiling as I looked through the pages of my menu, remembering how much my husband loved to spout off facts.

After a few moments I said, “I’m thinking of the Fondi Di Carciofi as an appetizer. I’m sure I didn’t pronounce that quite right. They’re bacon wrapped artichokes. What do you think?”

Roger laughed, “Yeah, I’ll say you didn’t pronounce that right, but you had me at bacon. Let’s definitely have that for an appetizer, but you have to do the ordering and try your Italian on the waiter.”

“Funny guy, you are! Okay smarty pants, what can you tell me about pork from your documentary?”

“Okay you asked for it! Today’s pork is 16 percent leaner and 27 percent lower in saturated fat compared to 20 years ago.

Many pig farms nowadays are deeply concerned about sustainability, handling practices, food safety, public health, and swine health. In fact, ‘pig farmers actively engage with the scientific community, governmental agencies and food chain

partners to create credible programs and stringent policies that advance pork food safety.’”

“You remembered all that from a documentary?”

Sheepishly Roger showed me his phone from under his menu. The website was www.pork.org. I took a peek and there was a ton of information about pork. Smart guy, but I wasn’t going to tell him that!

Paolo came back and took our drink and appetizer order. I didn’t even attempt to say “Fondi Di Carciofi”, I just pointed to it on the menu, then asked for some more time to decide on what we wanted for dinner.

After the waiter left, Roger said, “How about after the bacon artichoke thing, we get Caesar salads with shrimp skewers?

It’s not really fins, but does come under the seafood category.”

“Sounds good! Now it’s my turn. From

the website www.health.com, it says ‘four ounces steamed shrimp contains over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine’. And since we are talking about seafood, there’s another website www.oceana.org that has a seafood guide that tells you what fish is in abundance and what species have been overfished. Very interesting!”

“Okay Sharon let’s decide before Paolo comes back, what do we want for our main course?” asked Roger, sounding a bit hangry.

“I love their Chicken Parmigiana. I think I’ll get that. Oh, and that covers off feathers!” I proudly said.

“Mmm, Chicken Parmigiana! That does sound good, but this time I think I’ll get Beef Braciole.” Then laughing loudly Roger said, “That will cover off the second set of hooves!”

Paolo came back bringing with him the bacon wrapped artichokes and a bottle of Vapolicella red wine. He took our order and said that he would be back shortly with our salads.

We took the time to finish our research on the feathers and hooves portion of our dinner and found the website www. beefitswhatsfordinner.com/nutrition to be really helpful. It said that one serving (75 grams or 2.5 ounces) of beef provides you with an excellent source of high quality protein, zinc and vitamin B12. Beef is one of the riches natural animal sources of vitamin B12. Choosing leaner varieties and cuts of beef are healthy food choices.

And for chicken, we found out that poultry is lean, low in fat and a great source of protein, vitamin B6, iron and zinc from www.unlockfood.ca/en/Articles/ Cooking-Food-Preparation/Cookingwith-Poultry.aspx. Choose leaner cuts of meat and healthy cooking methods such

Nourish :: Fall 2018 :: 11

Fins, Feathers and Hooves ...contiuned

...contiuned

as roasting, broiling and braising to reduce fat content in addition to removing skin from poultry prior to cooking. Canada’s Food Guide recommends 2-3 servings of Meat and Alternatives every day for adults. Poultry is a good choice to help you meet this recommendation.

Paolo returned with our Caesar salads adorned with pan-seared shrimp skewers.

They looked delectable. Just before he was about to leave, Roger asked, “Paolo, I wonder if you could tell us where you get your food from for the restaurant? You see, we’ve been doing a bit of research about the food we eat and how beneficial it is for us, and we realize that it is just as important to know where it comes from and how it is sourced.”

Paolo smiled, “No problem at all! We get our food from Sysco. We make everything from scratch with all the ingredients from them. Much of those ingredients came from local farms in our very own province. Mama Rosetta is very particular about the food she cooks with, and has personally toured some of the farms herself. With food from Sysco and Mama cooking, you can’t go wrong!”

Paolo proudly walked back to the kitchen.

Roger said, “So Sharon, how about we put Google to rest and our phones away for the rest of the evening so we can concentrate on date night?”

I replied, “Sounds like a plan! But first, a toast to Mama Rosetta, Paolo, and of course, Sysco.”

12 :: Fall 2018 :: Nourish

MINOR’S® MEANS FLAVOUR. AND FLAVOUR MEANS BUSINESS.

At MINOR’S® we know that each taste has to be perfect, that each patron has to be wowed, and that the best tomorrow is based on what you serve today.

With Fall upon us, we start to think of the seasonal harvest, comfort foods and the festive season ahead. For most of us, flavour is the ultimate determining factor driving our eating habits. Flavour is crafted in the kitchen and judged on each and every plate. It’s what pushes every chef and what pulls every diner.

With MINOR’S Bases and Flavour Concentrates, you have endless opportunities to bring exceptional and consistent flavour to your menu that saves you time and labour.

Try the recipe below and see how MINOR’S can enhance your menu creations for the upcoming season.

Lemon Herb Chicken

A savoury chicken breast infused with a hint of lemon and herbs.

Yield: 6 each – 170 g chicken breasts

Prepration Time: 10 minutes

Serving Suggestion

Cook Time: 30 minutes

ingredients

preparation steps

60 ml

Vegetable Oil

15 ml

MINOR’S Chicken Base, gluten free

1. In a bowl place vegetable oil and both MINOR’S products. Mix well to ensure all product is combined.

10 ml

MINOR’S Herbes de Provence Flavour Concentrate

30 ml

Honey

10 ml

Mustard, Dijon

60 ml

Lemon juice, Fresh

170 g

6 Chicken Breasts, boneless

2. Add remaining ingredients except chicken to bowl and combine. Remove ¼ of marinade and place to the side.

3. Add chicken – toss to coat. Place on parchment lined baking pan and bake in pre-heated 375° F oven for 15 minutes.

4. Remove and brush top with remaining marinade cook for another 5 to 10 minutes until internal temperature is 165° F.

SERVING SUGGESTIONS: • Chicken can be grilled or pan seared prior to going into the oven.

For more exciting recipe ideas please contact your Nestlé Professional Sales Representative at 1-800-288-8682 or visit www.NestleProfessional.ca

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. © 2018 Nestlé.

Making the Most of your Mealtime Experience In a retirement setting, typically seniors enjoy mealtimes the most. It’s a time to come together with their friends, visit, and eat the long awaited meal that their senses have been tantalized with for the last hour or so.

But for seniors that suffer from dysphagia (difficulty swallowing), mealtime might be dreaded. They can’t eat what everyone else is eating and must follow a texture modified diet. That means that their food is either minced or pureed. What might make matters worse is if they can’t feed themselves.

They may feel that they’ve lost all dignity and not want to eat at all.

You can assist in giving some of their dignity back by awakening their taste buds with their eyes. Provide a plate presentation that looks like something they would want to eat. Something you would want to eat.

Whether your residents follow a regular diet or a texture modified one, plate presentation is a key component to making mealtime pleasurable and in helping everyone dine with dignity.

14 :: Fall 2018 :: Nourish

Shepherd’s Pie

Tomato Salad Gazpacho

Pureed beef topped with mashed yukon gold potatoes with a side of quenelles made from pureed carrot, pureed corn and pureed peas with low sodium beef gravy

Thickened V8 Juice with balsamic glaze and fresh dill

Crustless Chicken Pot Pie

Creamy Dill Salmon with Quinoa

Pureed roast chicken topped with pureed carrots, pureed peas and mashed yukon gold potatoes with low sodium chicken gravy and fresh herbs

Creamy Dill Salmon Fillet over Quinoa and Corn with a swoosh of buttered sweet pea puree

Mushroom Swiss Bunless Turkey Burger

Ham Strata

Charbroiled turkey burger with sautĂŠed wild mushrooms adorned with swiss cheese over top of creamy corn puree with low sodium beef gravy

Maple smoked ham puree, topped with a combination of bread puree and liquid egg, covered with old cheddar cheese and baked in the oven and presented with dollops of sauce

Nourish :: Fall 2018 :: 15

Turkey Cranberry Chili

Honey Dijon Pear Salad

Serving Size: 250 ml YIELD: 50 Ingredients: 125 ml 1 kg 300 ml 15 ml 5 kg 400 ml 600 ml 500 g 1 ⅜ kg 300 ml 1 ½ L

Serving Size: 125 ml YIELD: 50

Oil, Olive Onions, Fresh White (1/4" Diced) Cumin, Powder Salt, Kosher Turkey, Breast Diced Raw Tomatoes, Diced Cnd Beans, Kidney Cnd (Rinsed & Drained) Cranberries, Frz (Thawed) Stuffing Mix, Poultry Butter, Unsalted (Melted) Water

Preparation: 1. H eat Oil over medium high heat and sauté Onions until translucent. Add Turkey and Seasonings, stir to combine and continue to cook until Turkey is browned and Spice colour begins to darken and become aromatic.

2. D eglaze bottom of pot by slowly adding Tomato and scraping with a wooden spoon or spatula. Once Tomatoes are fully incorporated, add Kidney Beans and Cranberries. Bring to a boil, reduce heat to a simmer and cover pot.

Cook for 30 minutes, stirring occasionally to ensure does not burn or stick.

Amount Teneur

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

% Daily value % valeur quotidienne

310 10g 4g 0g 70mg 610mg 28g 6g 3g 28g 4% Calcium / Calcium 8% Iron / Fer

Preparation: 1. Put the strips of Bacon on a baking pan and into the oven at 375F/190C. Bake until it reaches a golden brown, about 15-20 min. Chill.

2. Toast Pecans on baking sheets at 374F/190C until golden brown, about 3-5 min. Let cool.

4. Cut remaining Pears into slices; portion Salad onto plates then garnish each plate with ½ a sliced Pear and 10 ml Cheese. Chill until service.

15% 23% 9% 24% 6% 20%

Turkey, Breast Diced Raw; Water; Onions, Fresh White; Beans, Kidney Cnd; Tomatoes, Diced Cnd; Stuffing Mix, Poultry; Butter, Unsalted; Cranberries, Frz; Cumin, Powder; Oil, Olive; Salt, Kosher

Nutrition Facts/Valeur nutritive Honey Dijon Pear & Pecan on Greens(Salade verte poires & pacanes) Per 125 mL (125 ml) Par 125 mL (125 ml)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Contains: Milk, Wheat

powered by

Bacon, Pork Sl 18-22 ct NEP Nuts, Pecan Pieces Pears, Fresh Bartlett 110 ct.

Mustard, Whole Grain Honey Salt, Table Sugar, Granulated Vinegar, White Distilled Oil, Vegetable Chives, Fresh (Chopped) Lettuce, Salad Mix (Bite-size pieces) Lettuce, Green Leaf (Bite-size pieces) Cheese, Asiago (Chopped Fine) Top with dried cranberries (optional)

3. Julienne cut half the Pears. Combine Mustard, Honey, Salt, Sugar, Vinegar and Oil. Set aside. Mix together Chives, Julienne Pears, Lettuce, Bacon and Pecans; add Dressing and toss gently to combine. Set aside.

Nutrition Facts/Valeur nutritive Turkey Cranberry Chilli(Dinde Canneberge Chili ) Per 250 mL (250 ml) Par 250 mL (250 ml)

Ingredients: 100 Strip 850 ml 25 Ea. 1 ⅛ L 1 L 3 ml 3 ml 375 ml 1 ⅛ L 1 ½ L 4 ⅜ L 4 ⅜ L 300 ml

% Daily value % valeur quotidienne

610 46g 9g 1g 30mg 720mg 41g 5g 32g 10g 10% Calcium / Calcium 15% Iron / Fer

71% 10% 14% 20% 10% 10%

Pears, Fresh Bartlett 110 ct.; Bacon, Pork Sl 18-22 ct NEP; Honey; Mustard, Whole Grain; Oil, Vegetable; Lettuce, Green Leaf; Lettuce, Salad Mix; Nuts, Pecan Pieces; Vinegar, White Distilled; Chives, Fresh; Cheese, Asiago; Salt, Table; Sugar, Granulated Contains: Milk, Sulphites, TreeNuts, Mustard

16 :: Fall 2018 :: Nourish

Amount Teneur

Nutritious meets

Delicious Pumpkin Streusel Pie Serving Size: 1 Strip YIELD: 50 Ingredients: 2 ½ L 2 ⅓ L 12 ½ Ea. 3 Tbsp 1 Tbsp 781 ml 1 Tbsp 1 tsp 6 ¼ Ea. 785 ml 500 ml 250 ml 175 ml

Pumpkin, Solid Pack Milk, Evaporated Cnd Egg, Shell Large Fresh Cinnamon, Ground Ginger, Ground Sugar, Brown Allspice, Ground Nutmeg, Ground Pie Shell, Graham Cracker 9 in.

Nuts, Pecan Pieces Sugar, Brown Flour, All Purpose Butter, Solid

Preparation: 1. Combine Pumpkin, Evaporated Milk, Egg, Cinnamon, Ginger, 1st amount of Brown Sugar, Allspice and Nutmeg; beat on low until well combined and pour into Pie Shells. Bake at 425F/218C for 15 min; reduce heat to 350F/176C and bake for an additional 15 min.

2. Combine Pecans, 2nd amount of Brown Sugar and Flour; cut in Butter until mixture is crumbly. Spoon on top of Pie. Bake 20-25 min longer until knife inserted comes out clean. Chill until service.

Nutrition Facts/Valeur nutritive Pumpkin Streusel Pie(Tarte Streusel à la Citrouille ) Per 1 Strip (223 g) Par 1 Tranche (223 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

We create delicious meals for Healthcare Food Service Home-cooked flavour. Quality ingredients.

% Daily value % valeur quotidienne

440 21g 7g 0g 65mg 230mg 57g 3g 36g 8g 50% Calcium / Calcium 30% Iron / Fer

Beef Stew 0328205

32%

Developed by the experts in healthcare nutrition.

That’s apetito’s time-tested recipe for hearty

22%

Beef Stew – and over 50 more delicious entrées!

19% 12% 15% 15%

Pumpkin, Solid Pack; Milk, Evaporated Cnd; Pie Shell, Graham Cracker 9in 9z; Sugar, Brown; Egg, Shell Large Fresh; Sugar, Brown; Nuts, Pecan Pieces; Butter, Solid; Flour, All Purpose; Cinnamon, Ground; Allspice, Ground; Ginger, Ground; Nutmeg, Ground

Browse our selection of convenient frozen entrées online or call your distributor to order.

www.apetito.ca

Contains: Eggs, Milk, Sulphites, TreeNuts, Wheat

Nourish :: Fall 2018 :: 17

User Profile

dinner menu will have a “carrot symbol” with a checkmark to define what is deemed the healthier dining option for our residents, based on sodium, sugar and fried foods as an example.

Sysco: How do you refresh your seasonal menus?

Warren: We have a menu development team which works closely with the Sysco Menu Team to determine what will work best for our communities. We also hold monthly “silver spoons” meetings where we involve our residents so they can provide feedback on items we are considering for our menus.

Sysco: Who do you involve in the menu planning process?

Warren: We have one of our Chefs, two of our Support Services Managers, our Corporate Hospitality Manager, plus myself.

The biggest help we get is from our Registered Dietitian from Sysco, who helps build the nutritionals into our menus.

E

stablished in 1988, Retirement Concepts is proud to provide high-quality services, care and housing to seniors across British Columbia, Alberta and Quebec.

Retirement concepts has developed a philosophy that is “resident focused.”

They employ a team of wonderful people who are compassionate, caring and highly professional.

One such person is Warren Alley, the Corporate Executive Chef. He is responsible for the Culinary and Support Services of Retirement Concepts for all of their 25 communities that each range in residents from 150-200+.

18 :: Fall 2018 :: Nourish

Sysco: How long have you been with Retirement Concepts?

Warren: I’ve been with Retirement Concepts for one year. Prior to that, I was the Executive Chef at one of our communities, Terraces on 7th for half a year.

Sysco: What is your corporate vision for menus?

Warren: Our Corporate vision is to have all four seasons incorporated into our menus as well as a “Fresh Choice“ initiative that we will be launching in October and will include Active Choices, Fresh Choices and Care Choices. “We feed you, we entertain you, we take care of you”. For the Fresh Choice Initiative, every entrée on our lunch and

Sysco: Have you implemented any initiatives to help your residents make healthy choices? How did Sysco assist you with implementing these initiatives?

Warren: We are currently about to launch our “Fresh Choices” campaign which will help our residents decide the healthy choice options.

Sysco has helped us build this into our menus by providing analysis of costs, nutrient value, sourcing best products and a breakdown of all ingredients per menu item.

Sysco: With budgets being top of mind during menu planning, how do you ensure your menus will meet budget?

Warren: We try to align ourselves with purchasing the same products for all the communities throughout the provinces, so volume price breaks are taken into consideration. Although we keep to a standard menu for the most part, we allow for flexibility so that we can cater to homes that may have other cultural tastes. For instance, our Renfrew region has more of a Chinese influence on their menu.

Synergy On Demand® is Sysco’s extensive line of technology solutions for foodservice operators.

Learn more about Synergy at www.sysco.ca/healthcare/systems

Sysco: What do you like most about Synergy and how has the Sysco Data Services helped?

Warren: What I like most about Synergy is that It has the ability to cover most of the things we need it to do, from menu planning, production numbers for our cooks, and a variety of other options. It really helps our menu development team have data “at their fingertips” so it is easier to implement.

Sysco: You’ve attended our last Synergy User Group meeting. What did you find most valuable with the event?

Warren: It was nice to meet all of my other colleagues in the industry using the system and learning how it works in their establishments, and how we can apply it to our company. I love the fact that we can put our own recipes into this database. Not only was it great to network with people from my company, but it was really nice to meet the Sysco team and find out all that they can do for us.

Sysco: Robert Cunningham is your key Sysco contact, can you share some ways you’ve been able to work collaboratively together?

Warren: Robert is invaluable at working along with us to find the best products, networking for our company for hiring managers and staff, discussing new initiatives as it relates to our industry and sharing best practices.

Sysco: How do you envision the dining experience for the future of senior living and what new challenges and opportunities do you foresee?

Warren: It is really all about choices for residents no matter which way you slice it.

Seniors want more choices. In speaking with some of our residents, they want the ability to come and go as they please without being regulated to time-based restrictions. We have the opportunity to invest in tableside software which will enable a more service oriented atmosphere to enhance their dining experience. And as the newer generation of seniors come to our communities we are providing even more choices to the menu.

Robert Cunningham

Regional Business Development Manager - Healthcare - Western Canada

Sysco: Tell us about yourself Robert.

Robert: I have been with Sysco for 18 years, and I have seen a lot of changes within the Healthcare Industry. When I first started cooking in a “healthcare facility”, which is what we called them back then, there was one choice of meal for the residents and you either liked it or you went hungry! We then evolved to two choices and doubled the menu!

Many years have passed and thankfully we now have started to offer a la carte menus and multiple choices, with bistros, separate dining and pub dining. I am pleased to be part of the culinary revolution that is taking place in our Industry and have seen firsthand the incredible transformation that is taking place to enhance the dining experience for our Seniors! Wine paired menus, tapas, sushi, fusion cooking are some of the fantastic changes I have seen in our Senior Living Industry.

Sysco: What are the key goals you aim to achieve with your customers?

Robert: The key goals I aim to achieve with my customers are to always speak with integrity, to be honest and open in my communication and to help them understand the best way forward for their company to enhance the residents’ food experience, and simultaneously maintain their own company objectives. I am constantly searching for new ideas, industry trends, and great wine and food suggestions for them. My passion is food and wine, and if I can help and encourage my customers to share that passion with their residents, my job is complete!

Sysco: What is the most challenging part of your role?

Robert: The most challenging part of my role is balancing my time between customers to achieve their individual goals. The current staffing issues in foodservice has compounded the time constraints for all customers and increased pressure to perform with limited staff.

Sysco: What value added services that Sysco offers are most valuable to your customers?

Robert: The most valuable would be our menu services, Synergy and product procurement services. In addition, I have the opportunity to see multiple senior living homes and glean the best in terms of food, service, industry knowledge and best practices to share with my customers.

I provide food and operations evaluation for the homes to help identify areas of opportunity for improvement on everything from Portion Control, Production Sheets, Waste Control and ways to minimize pilferage within the homes. I work to help minimize the disruption of food service through service excellence, ensuring they receive the right products. Our menus are built in concert with Warren and his team and everyone is on the same page for meeting and exceeding our objectives. We meet regularly to discuss new and exciting ways to enhance the resident food experience, as well as how we can incorporate wine service into the meals where applicable.

Nourish :: Fall 2018 :: 19

20 :: Fall 2018 :: Nourish

by Bonduelle

O

nce confined to the outskirts of the plate and branded a “side dish,� vegetables have come into the limelight, and are shining their vibrant colours to the center of the plate.

Whether for health, environmental or economic reasons, consumers are adding more and more vegetables to their diets. Frozen vegetables are a smart, convenient, and cost-effective way to meet this growing consumer demand.

Now more than ever, consumers want to know not only where their produce comes from, but they also want the best quality they can get. Bonduelle Food Service is proud to offer the highest quality ready-to-use vegetables. And the process of ensuring this quality starts way before the kitchen - it starts in the field. Have you ever considered the journey your frozen vegetables undergo before arriving to your plate? Let us take you through that journey.

Nourish :: Fall 2018 :: 21

Discover Bonduelle Food Service products and recipes at bonduelle-foodservice.ca

...continued Locally Grown For Bonduelle, it all starts in the field with partner growers.

They are men and women who farm their own land and their own crops, and who are proud and passionate about what they do. Bonduelle invests in partnership and trust with growers by working alongside them. Over the years, this collaboration has built strong relationships. The company’s trained agronomy staff helps growers monitor their crops and provides technical advice.

Harvest

Cleaning

Cutting

Blanching

Flash Freezing

To Your Table 22 :: Fall 2018 :: Nourish

Sustainable agriculture is a crucial issue for Bonduelle whose primary working tool remains the land. As such, Bonduelle has a long history of supporting growers in mastering agriculture by combining farming practices that respect the environment and high-quality production in order to offer consumers healthier vegetables. Bonduelle encourages the best farming practices for locally grown vegetables at eight facilities across Canada.

The condition and growth of the vegetables are continually monitored. When the time for harvesting approaches, maturity tests in our labs are carried out several times a day. Once the tests are conclusive, harvesting begins.

After first undergoing a preliminary cleaning, the vegetables are washed so that undesirable vegetable matter is eliminated.

An optical sorter identifies and removes any foreign substances.

Vegetables requiring particular cutting are sliced, trimmed and/or seeded, according to need. Notably, because they are pre-cut and pre-washed, frozen vegetables are the convenient choice.

No preparation is necessary, saving you time and costs in the kitchen.

Did you know...

A common misconception is that, since they are processed, frozen vegetables lack nutrients - but this is simply not the case.

Growing crops in close proximity to freezing facilities ensures that Bonduelle’s vegetables are flash frozen just a few hours after harvest, capturing freshness at its peak. In fact, as soon as a vegetable is harvested, it begins to lose nutrients; therefore, flash freezing the vegetables immediately upon harvest captures their nutrient content when it is at its highest.

To halt development of their natural enzymes, the vegetables are blanched.

This step consists of steaming the vegetables, then quickly cooling them in ice water.

Immediately after blanching, all of the vegetables are transported to flash-freezing tunnels where they are flash frozen individually at temperatures ranging from -30°C and -35°C. The individually quick frozen (IQF) vegetables are then weighed and identified with a bar code for traceability. The containers are stored in an environment maintained at -18°C. Quick freezing is a 100% natural operation since it uses no additives or preservatives.

Voilà! The journey of the highest quality frozen vegetables has reached your kitchen, and your plate. In addition to convenience and nutritional advantage, frozen vegetables are available year round at stable prices. Frozen vegetables are always in season.

Due to their long storage life, you don’t have to worry about waste – change to they are ready when you are.

INTRODUCING

Healthcare Business Resource Guide FEATURING •20 potato sides for your healthcare & hospitality needs •Product descriptions and usage suggestions •IDDSI Rating •Nutritional information •Product visual portioning • Product usage recipes

Please contact your Sysco Healthcare Team for an electronic copy of this Guide.

For questions or more information on how McCain® and Sysco can help your business, contact your local McCain® or Sysco sales representative visit :: Fall 2018 ::or23 Nourish www.McCainFoodservice.ca

SOLUTIONS

FOOD SERVICE SERVICE ALIMENTAIRE

XPRESS CARVE BONELESS SMOKED HAM

Endless menu possibilities !

• Breakfast plate with scrambled eggs, yogourt and fruits • Appetizers bread crisps, with asparagus & cream cheese, apple or brie and marmalade • Pizza, on a naan bread with shredded cheese and colored peppers

• • • •

High in protein Allergen and gluten free Maximum convenience Excellent carving station presentation Olymel Code

SUPC

Pack Size

92664

4874313

+/- 5.8kg (4 units / case)

:: Nourish 24 ::YOUR Fall 2018 REPRESENTATIVE ASK FOR INFORMATION

Olymel S.E.C. www.OlymelSolutions.com 1-800-361-5800