Nourishing News - Fall 2025 by Sysco Canada

Nourishing Kitchen - Vol. 10 / p4

Bringing Plant-Forward Meals to Healthcare & Senior Living / p6

Chef Spotlight - Jamie Chowns / p12

Halloween Special Events Menu & Recipes / p22

Connecting THROUGH THE SHARED LOVE OF FOOD

Welcome to Fall issue of Nourishing News, dedicated to celebrating Healthcare & Senior Living with heart and flavour. As the leaves change and the air turns crisp, we’re excited to share a season full of inspiration and nourishment.

This month, we’re serving up something special - festive menus and delicious recipes perfect for Halloween celebrations that bring joy and togetherness to your community. From spooky treats to comforting favorites, these ideas are crafted to delight residents and caregivers alike.

In addition, we explore the growing trend of plantbased meals in healthcare and senior living. Our featured article dives into how incorporating wholesome, plant-forward dishes can enhance nutrition, support health, and satisfy diverse tastes.

We hope this issue sparks creativity in your kitchens and adds a little extra warmth to your Autumn days. Here’s to a season of good food, good health, and great company!

Warmest regards,

Sarah Emmerton Vice President, Healthcare & Senior Living

Food Quality and Safety

Vol. 10 | 2025

Powered By

Delivering Smiles & Satisfaction to the Continuum of Care through Foodservice Technology.

Providing solutions for communities ranging from independent senior living through complex acute care, Synergy Tech Suite is a fully integrated software & hardware technology set, designed to automate and simplify your end-to-end foodservice operations, so that staff can spend more time focusing on the quality of care for their patients and residents.

Back in Your

Streamlined operations mean less administrative load, boosted efﬁciencies and more time for staff to spend with patients and residents.

We know you're busy, let our in-house team of dietitians do your heavy lifting. With Synergy Tech Suite, it's easier than ever to meet HIPAA Requirements, implement HACCP Controls, output compliant nutrition reports and meet needs for therapeutic and texture-modiﬁed diets.

Synergy Tech Suite provides a comprehensive card ﬁle with the ability to keep record of resident likes, dislikes, allergens, and diet orders so you can cultivate personalized dining experiences that ultimately boost satisfaction.

More than just a software provider, Synergy Tech Suite is your partner. You, as our customer, always come ﬁrst. We are passionate about our industry and are here for you 24/7, every step of the way. Our dedicated team is always innovating with the ultimate goal of helping you serve more smiles in your community.

Scan to schedule a demo and learn how Synergy Tech Suite can help you deliver on all of your foodservice tasks.

Or visit sysco.ca/synergy

Bringing Plant-Forward Meals to Healthcare and Senior Living

As demand rises across Canada for meals that are nutritious, sustainable, and inclusive, healthcare and senior living communities are rethinking traditional menu models. This shift reflects both the principles of Canada’s Food Guide (2019) and a growing public interest in plant-forward diets – approaches that prioritize plant-based foods while still incorporating modest amounts of animal products. Plant-forward menus offer a practical, adaptable solution that aligns with these evolving preferences and meets the nutritional and cultural needs of diverse populations, including older adults in care settings.

A National Push for Plant-Based Eating

Canada’s Food Guide (2019) encourages Canadians to adopt healthy eating habits, including regularly incorporating more plant-based foods into their diet.1 This means choosing plant-based protein sources like beans, lentils, nuts and seeds more often, alongside a variety of vegetables, fruits and whole grains. These foods are rich in essential nutrients like fibre, vitamins (like vitamin A & C) and minerals, and aid in the prevention of chronic diseases, such as type 2 diabetes, heart disease and cancer.1 These guidelines are recommended for all

Canadians and these principles can also be applied to healthcare and senior living menu planning.2,3

Beyond personal health, plant-based eating is also promoted for its environmental benefits.4 According to Dietitians of Canada, a plant-based diet is defined as one that consists mainly of foods that come from plants, while including smaller amounts of animal-based foods. This dietary pattern is considered more environmentally sustainable and has the potential to lower greenhouse gas emissions.4

To better understand how these diets are being adopted and perceived, recent research has explored their impact on health and broader dietary patterns across the Canadian population.

Trends in Plant-Based Eating

A 2024 study assessed the nutritional quality and health characteristics of Canadian adults following plant-based versus omnivore diets, finding that those adhering to plant-based diets had higher diet quality and improved health characteristics.7 Despite these benefits, many Canadians remain hesitant to adopt plant-based eating patterns, often due to concerns about taste, limited time or

Samantha Wark, BASc, MPH (c) University of Toronto Dietetic Student

culinary skills, and the belief that animal-based products are essential for a healthy diet.⁸

In healthcare and senior living, generational preferences and limited demand can pose challenges to introducing these foods, making implementation seem unrealistic. While the health benefits and environmental impact are welldocumented, one important consideration in care settings is whether plant-based diets can meet the specific nutritional needs of older adults.

Meeting Protein Needs with a Plant-Based Diet

Adequate protein intake is especially important for older adults to help maintain muscle mass and physical independence, yet a common concern is that a plant-based diet lacks sufficient protein. There is evidence that with proper planning, plant-based proteins can support healthy aging, help prevent common chronic conditions and positively impact frailty.5,6 A well-designed plantforward menu that includes a diverse range of foods can meet the protein needs of older adults. Combining different plant proteins together, such as legumes and whole grains, can help to maximize the amount of protein in a meal. The table below highlights a variety of plant-based protein sources, and the amount of protein provided per standard serving size, offering practical guidance for menu planning.

Alberta Health Services. Adding protein to Your Diet. (2018).15

Implementing Plant-Forward Meals in Healthcare and Senior Living Settings

Adopting plant-forward strategies doesn’t have to be all-or-nothing. Whether the goal is to support health, promote environmental sustainability, reduce food costs, or enhance menu variety, even small changes – like adding a few plant-based meal options – can make a meaningful difference. Here are some practical strategies to help introduce more plant-forward meals in a way that can be more appealing, particularly for individuals who may be unfamiliar with them.

• Start by featuring plant-forward meals one day a week, for example making “Meatless Mondays” a fun tradition10

• Focusing on the plate – aiming for half the plate to be plant-based at each meal. It’s not always about the entrée, think about some new side dishes like a Chickpea Salad with Tomato & Feta.10 (If you want to find this recipe in Sysco’s Synergy Tech Suite, look up the name Beans Chickpea & Tomato Salad w/Cheese Feta)

Looking for more recipe inspiration?

Learn more about Sysco’s Synergy Tech Suite, the only All-In-One platform that powers your foodservice experience from truck to table. Reach out to your Sysco Representative today for more information.

• Introducing familiar dishes with a plant-based twist, such as lentil shepherd’s pie or a hidden lentil brownie!9

(To find this recipe in Sysco’s Synergy Tech Suite, look up the name Brownie Lentil Hmd)

• Use taste tests and involve residents in menu changes to help residents feel more comfortable in trying new foods9

• Offering blended meals that combine plant and animal proteins (e.g., beef and lentil chili) – check out City of Toronto who is making this happen as part of their Cool Food Pledge14

Plant-forward meals are not just a trend—they’re a reflection of shifting values in health, sustainability, and inclusivity. By addressing common concerns and using thoughtful strategies, Canadian healthcare and senior living communities can lead the way in creating nutritious, appealing meals that meet both modern dietary recommendations and the evolving preferences of the populations they serve.

What is the “Plants First” Model?

The “Plants First” model, as described by PlantBased Health Professionals UK, is gaining international traction. It emphasizes making plantbased meals the standard choice in healthcare settings to support both human and planetary health.11 New York City Health + Hospitals has embraced this approach, establishing their own plant-based default program with strong acceptance and satisfaction among their patients.12

Plant-Forward Food in Action

In 2019, the City of Toronto signed the World Resources Institute’s Cool Food Pledge –committing to decrease greenhouse gas emissions from municipal food procurement by 25% by 2030.13 Beef was identified as the primary contributor to greenhouse gas emissions, and so to help lower beef consumption, the City of Toronto plans to enhance traditional meat dishes by incorporating plant-based proteins and developing flavorful, appealing recipes that encourage more sustainable eating habits.14

“This is a way we can decrease beef on the menu while still maintaining the foods that they like, their preferences and the flavours that they’re used to” – Natalie Naor, RD13

References

1. Health Canada. (2019). Canada’s Food Guide. https://food-guide.canada.ca/en/

2. Dietitians of Canada. (2020). Menu planning in long term care with Canada’s Food Guide 2020 [PDF]. https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/ Menu-Planning-in-Long-Term-Care-with-Canada-s-Food-Guide-2020.pdf

3. Alberta Health Services. (2022, January). Planning a healthy menu: A toolkit for enhancing health through nutrition [PDF]. Nutrition Services. https://www. albertahealthservices.ca/assets/info/nutrition/if-nfs-pahm-toc.pdf

4. Dietitians of Canada. (2021). Sustainable food systems and the role of dietitians [Role paper; PDF]. https://www.dietitians.ca/DietitiansOfCanada/media/Documents/Resources/ Sustainable-Food-Systems-Dietitians-Roles-(Role-Paper).pdf

5. Coelho Junior, H. J., Marzetti, E., Picca, A., Cesari, M., Uchida, M. C., & Calvani, R. (2020). Protein intake and frailty: A matter of quantity, quality, and timing. Nutrients, 12(10), 2915. https://doi.org/10.3390/nu12102915

6. Stoodley, I. L., Williams, L. M., & Wood, L. G. (2023). Effects of plant-based protein interventions, with and without an exercise component, on body composition, strength and physical function in older adults: A systematic review and meta-analysis of randomized controlled trials. Nutrients, 15(18), Article 4060. https://doi.org/10.3390/ nu15184060

7. Longworth, Z. L., Mohammadkhani, R., Szafron, M., Lane, G., & Vatanparast, H. (2024). Trends in Plant-Based Diets and the Associated Health Characteristics among Canadians. Nutrients, 16(16), 2628. https://doi.org/10.3390/nu16162628

8. Bye, Z. L., Keshavarz, P., Lane, G. L., & Vatanparast, H. (2021). What role do plant-based diets play in supporting the optimal health and well-being of canadians? a scoping review. Advances in Nutrition, 12(6), 2132-2146. https://doi.org/10.1093/advances/nmab061

9. Senior Dining Association. (2024, December 17). The rise and fall of plant based proteins. https://seniordining.org/f/the-rise-and-fall-of-plant-basedproteins?blogcategory=Nutrition#:~:text=Plant%2Dbased%20proteins%20are%20 often,practical%20in%20everyday%20meal%20planning

10. Slaughter, N., & Lecky, V. (n.d.). Plant based foods & nutritional needs for seniors: Tips for serving more plants to older adults from a MealSuite dietitian. MealSuite. https://www. mealsuite.com/blog/plant-based-foods-nutrition-for-seniors

11. Sadler, I. & Kassam, S. (2025, March 4). Food in Healthcare Report: Making PlantBased Meals the Default: For a Healthier, More Sustainable NHS [PDF]. Plant-Based Health Professionals UK. https://plantbasedhealthprofessionals.com/wp-content/ uploads/2025/03/PLANTS-FIRST-HEALTHCARE-REPORT-1-1.pdf

12. Morgenstern, S., Redwood, M., & Herby, A. (2024). An innovative program for hospital nutrition. American Journal of Lifestyle Medicine, 19(2), 320–323. https://doi. org/10.1177/15598276241283158

13. City of Toronto. (2024) City of Toronto Food-Related GHD Emissions. https://www. toronto.ca/legdocs/mmis/2024/ie/bgrd/backgroundfile-246861.pdf

14. City of Toronto. (n.d). V2 SSLTC Cool Foods Video [Video].

15. Alberta Health Services. (2018). Adding protein to Your Diet. Adding Protein to Your Diet. https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-adding-protein-toyour-diet.pdf

choice in choice in perogies perogies Canada’s Canada’s

QUALITY

Fresh potatoes

Aged cheeses

Real vegetables

Special flour blends

Natural spices

Flash frozen to lock in flavour

A C U T E C A R E

VALUE

Low food cost

Very versatilebreakfast, lunch, dinner, appetizers

CONVENIENCE

Par-cooked

Retherm options

Variety of flavours and sizes

IQF for ease of portioning

COMFORT FOOD AT IT’S FINEST

Cost effective solution for healthcare

S E N I O R L I V I N GL O N G T E R M C A R E

Heart & Soul:A Chef’s Recipe Revolution for Healthcare & Senior Living

Chef Spotlight - Jamie Chowns

Jamie Chowns i s a Red Seal Certified Chef and a proud member of the Canadian Society of Nutrition Management (CSNM). He currently serves as a Regional Account Manager, Purchasing Manager, and Corporate Chef for NMS Nutritional Management Services overseeing foodservice operations for senior living homes and educational institutions.

Throughout his career, he has managed kitchens within senior living settings, bringing a strong focus on nutrition, quality, and innovation. In addition to his hands-on experience, he has taught the food and nutrition program at the college level, where he developed course outlines for specialized diets, including therapeutic, cancersupportive, gluten-free, and low-sodium nutrition plans.

Recipe Inspiration

W e asked Chef Jamie to try a new blend of vegetables being introduced to our Sysco Classic lineup through Nortera. Rather than simply adding them to the menu as another standard option, he took it a step further. He reached out to Kraft and spoke with their sales representative to learn more, specifically about their innovative new dressings.

Inspired to create something uniquely suited for healthcare and senior living, Chef Jamie focused on flavor, nutrition, and overall wellness. The result? A line of heart-healthy recipes that combine these vibrant vegetable blends with increased protein and fiber. He expertly paired them with the natural acids, herbs, and spices found in the dressings to enhance both taste and health benefits.

F or over 40 years, Nutritional Management Services has been a trusted name in delivering world-class foodservice management throughout Southwestern Ontario. We are a total food service management company, serving the healthcare, longterm care, educational, and business & industry sectors through our Purchasing, Menu, and Resident Profile software’s. NMS offers various levels of tailored support to meet our clients’ specific and operational needs for their foodservices to thrive effectively and efficiently. The focus of NMS is on our service, quality, and satisfaction for all our clients.

Miso Lime Santa Fe Salad

INGREDIENTS

• 2 kg Sysco Classic Santa Fe Blend

• 2 ea. red pepper, large, diced

• 1 bunch green onion, diced

• 2 ea. red onion, diced

• 3 ea. tomatoes, large, diced

• 2 ea. limes, zested & juiced

• 3 cups Kraft Pure Miso Lime Ginger Dressing

• 2 tbsp parsley, dried (for garnish)

• 1/4 cup Greek Spice Blend

• as needed White Sugar

PREPARATION

1. Steam the Sysco Classic Santa Fe Blend for approximately 3 minutes to get the chill out of the vegetable mixture. Add all other ingredients (except the Kraft Dressing) and mix well.

2. Add the Kraft Pure Miso Lime Ginger Dressing to taste.

3. You might need to add some of the listed sugar to sweeten your salad based on your clientele.

4. Serving suggestions: Place the salad in your serving dish, sprinkle more parsley on the top to garnish. You can also place a few corn tortilla chips on the side of the salad as a garnish to add some texture. These can then be used to scoop the salad when eating.

Note: This recipe is a guideline. You may need to adjust the recipe or add extra dressing, due to the vegetables absorbing the liquid as it sits before service.

This salad features a refreshing lime flavor and offers a variety of health benefits. Using Sysco’s Santa Fe Blend as the base, it’s enhanced with nutritious ingredients like tomatoes, which provide lycopene, an antioxidant known for supporting heart health; red bell peppers, rich in potassium for maintaining healthy blood pressure; and black beans, which add fiber and plant-based protein to support digestion and muscle function. The Kraft Pure Miso Lime Dressing adds a tangy, citrusy kick, delivering natural lime acidity that aids in digestion. Altogether, this salad is both flavorful and nourishing, made with ingredients that are easily absorbed and beneficial to the body.

Orange Poppyseed Rice & Vegetable Turmeric Salad

INGREDIENTS

• 2 kg Sysco Classic Corn & Vegetable Stir-Fry Blend

• 3 lbs. brown rice, cooked

• 2 ea. red pepper, large, diced

• 1 bunch green onion, diced

• 3 ea. tomatoes, large, diced

• 3 ea. orange, zested and juiced

• 1 cup chicken base, low sodium, powdered

• 4 cups Kraft Pure Orange Turmeric Poppyseed Dressing and Marinade

• 2 tbsp parsley, dried (as garnish)

• as needed sugar, white

This salad highlights its bright citrus flavor while delivering a variety of health benefits. Built around Sysco’s Corn and Vegetable Stir-Fry Blend, the recipe is elevated with the addition of whole grain brown rice and fresh vegetables, creating a nutrient-rich dish. Tomatoes provide lycopene, a powerful antioxidant; red peppers are packed with potassium to support heart and muscle function; and whole grains offer fiber for healthy digestion. The Kraft Pure Orange Turmeric Poppyseed Dressing and Marinade adds a zesty citrus note, along with turmeric’s natural anti-inflammatory properties and the digestive-friendly acidity of orange. Altogether, this salad is both flavorful and nourishing, made with ingredients the body can easily absorb.

PREPARATION

1. Steam the Sysco Classic Corn and Vegetable StirFry Blend for approximately 3 minutes to get the chill out of the vegetable mixture. Add all other ingredients (except Kraft Dressing) and mix well.

2. Add the Kraft Pure Orange Turmeric Poppyseed Dressing and Marinade to taste.

3. You might need to add some of the listed sugar to sweeten your salad based on preference.

4. Serving Suggestions: Place the salad in your serving dish, sprinkle more parsley on the top to garnish. You can also place a few toasted tortilla strips on the top of the salad as a garnish to add some texture.

Note: This recipe is a guideline. You may need to adjust the recipe by adding extra dressing due to the rice & vegetables absorbing the liquid as it sits before service.

Moroccan Lemon Chicken Minestrone Soup

INGREDIENTS

• 2 kg Sysco Classic Power Blend Frozen Vegetables

• 1 kg chicken, frozen, diced

• 2 ea. red pepper, diced

• 1 bunch green onion, diced

• 3 cups alphabet noodles, uncooked

• 3 ea. tomatoes, large, diced

• 8 L chicken stock

• 1/4 cup lemon juice

• 4 cups Kraft Pure Moroccan Lemon Dressing and Marinade

• 2 tbsp parsley, dried (as garnish)

PREPARATION

1. In a stock pot, bring to boil 7 L of the chicken stock, add the alphabet pasta and simmer for approximately 20 minutes.

2. Add the Kraft Pure Moroccan Lemon Dressing and Marinade to taste.

3. Due to the starches in the soup, add some of the 1 L of chicken stock to get desired thickness.

4. Serving Suggestions: You can place soup in your serving dish, sprinkle more parsley on top to garnish and seerve with tortilla corn chips on the side.

Note: This recipe is a guideline. You may need to adjust the recipe or add extra dressing or stock due to the grains, noodles and vegetables absorbing the liquid as it sits before service.

SPECTRUM OF PROCESSED FOODS

Unprocessed or Minimally Processed Food

Processing

unwanted

Products

Cozy Winter Bites

Celebrate the season with cozy, comforting flavours! Start with creamy Crab Rangoon Bites in crispy filo cups, followed by rich and cheesy Mac and Cheese topped with crunchy potato chips. Sip on a Cherry Shirley Temple Mocktail for a refreshing, bubbly twist. End on a sweet note with layers of indulgence—choose between the dreamy Heaven on Earth Cake or a classic, coffee-infused Chocolate Tiramisu. A winter feast to warm you up from the inside out!

SNOWY MASON JAR LANTERNS

APPETIZER

Crab Rangoon Bites

MAIN

Mac and Cheese with Potato Chip Crust

BEVERAGE

Cherry Shirley Temple Mocktail

DESSERT

Heaven on Earth Cake

Chocolate Tiramisu

Turn a mason jar into a cozy winter lantern. Brush the outside with glue and Epsom salt for a frosty look, then place a tealight inside. Decorate with twine, pinecones, or ribbon for a simple, festive touch.

FOODSERVICE:

THE ROLE OF Pasta IN HEALTHCARE FOODSERVICE

In healthcare communities, nutritional balance is more than just a goal; it’s a necessity. Residents often require tailored diets to support recovery, manage chronic conditions, and promote overall wellness. Pasta plays a central role in meeting these dietary needs due to its digestibility, nutrient density, and flexibility in fortification with fibre, protein, or whole grains. At Olivieri® Foodservice, we believe that serving nutritionally complete meals doesn’t mean compromising on taste or appeal. Our range of fresh and frozen pastas offers the versatility and quality healthcare professionals can trust.

Importance of Menu Development – Seasonal Considerations

Effective healthcare foodservice relies heavily on thoughtful menu planning; that’s why seasonality is a crucial consideration. Not only does it ensure that the ingredients you use are fresh and tasty, but it also plays a vital role in cost control, as seasonal produce can be sourced locally. What’s more, pasta is an ideal staple that integrates easily into seasonal recipes. Whether it’s a hearty baked pasta in winter or a light salad in summer, the Olivieri® Foodservice Product Range helps healthcare providers create a diverse and enticing menu for residents. With healthcare residents often experiencing decreased appetite or sensory challenges, offering dishes that are both familiar and appealing can make a meaningful difference in meal satisfaction and nutrient intake.

Versatility of Pasta for Varied Menus

Few ingredients match pasta for adaptability. From texture-modified meals to vegetarian entrees and international cuisine, pasta seamlessly supports a wide array of culinary applications in healthcare foodservice. Let’s explore pasta options that bring nourishment and flavour together in equal measure.

Spinach and Cheese Cannelloni

A traditional Italian food, Spinach and Cheese Cannelloni are made with a delightful blend of spinach and creamy cheese. Our cannelloni is crafted from fine egg pasta and wrapped around a savoury filling. When baked with a rich tomato or cream-based sauce, the dish can be topped with grated Parmesan cheese or mozzarella, or sprinkled with breadcrumbs for extra flavour

Beef Cannelloni

Beef Cannelloni are fresh IQF pasta tubes, packed with a delicious mixture of ricotta and mozzarella cheeses, tender beef, and a delicate blend of spices. With little preparation time, Beef Cannelloni makes for a quick and easy protein option that residents will find enticing. Served with a side portion of salad, they provide the ideal

3 Formaggi Rainbow Tortellini

Olivieri 3 Formaggi Rainbow Tortellini are made from quality durum wheat semolina, eggs, and water, and enriched naturally with spinach, beets, and tomato for a multi-coloured and nutrient-dense rainbow variety. From traditional “Tortellini in brodo” to refreshing cold pasta salads or hot menu options, these colourful, fresh frozen tortellini are a vibrant ingredient that opens up a world of possibilities for menu development. What’s more, they pair wonderfully with any of our fresh frozen pasta sauces, such as pesto, Alfredo, or gourmet tomato sauce.

Importance of Retherming in Healthcare Foodservice

Retherming refers to the process of reheating pre-cooked meals while preserving quality, and is an essential aspect of large-scale healthcare operations. Many institutions rely on cook-chill or centralized kitchen models where food is prepared in advance and reheated at the point of service. Olivieri® Foodservice products are developed to maintain integrity and texture through retherming cycles, whether via convection ovens, steamers, or microwave systems. That means reduced waste, consistent quality, and higher satisfaction at every meal service.

What Makes Pasta Suitable for Retherming Practices?

Not all pastas are created equal when it comes to retherming. Key characteristics that make pasta retherm-friendly include:

• High-quality flour blends that hold shape and texture

• Proper hydration levels to prevent stickiness or overcooking

• Minimal sauce separation, thanks to pasta surfaces that retain flavour Olivieri® Foodservice pasta is carefully engineered for resilience during retherming, maintaining optimal mouthfeel and appearance even after multiple heat cycles. This reliability is critical for catering service providers aiming to deliver consistent quality in high quantities.

Why Food Yield Matters for Healthcare Catering

Efficiency and nutrition must go hand in hand in healthcare foodservice. With tight budgets and regulatory requirements, maximizing food yield directly supports both cost control and nutritional delivery.

Pasta’s high yield ratio makes it an excellent base for balanced meals. A single portion can be easily enhanced with nutrient-dense ingredients to create complete dishes at scale. Olivieri® Foodservice pastas are designed to deliver consistent portioning, cooking performance, and minimal shrinkage—essential for streamlining operations and meeting daily calorie and protein targets.

Olivieri® Foodservice – A Member of the Sysco Distribution Family

As a member of the Sysco distribution network, Olivieri® Foodservice is proud to provide meal solutions that meet the demands of healthcare providers across the board. For all enquiries regarding our products and services, you can contact us

Premium long-cut egg pasta ideal for a delicate and enjoyable eating experience

Made from fresh laminated dough

Flash frozen to preserve freshness, ﬂavour, and nutritional value

REDUCED COMPLEXITY

No pre-prep required / Minimal training

Versatile cooking methods / 2 min boil or 5 min in skillet

High food safety and consistency in every dish

50g NESTS allow portion control & reduced waste

Up to +40% better yield vs fully cooked options

Happy Halloween

APPETIZER

Hummus with Pretzels Cream of Turkey Soup

MAINS

Chicken Cobb Salad with French Baguette

Apricot Honey Pork Chops with Spiced Rice Pilaf & Balsamic Spring Salad

DESSERTS

BEVERAGES

Contact your Sysco account representative for the full special events menu toolkit!

Triple Berry Crumble Skor Cookies

Lemonade

Tea of Coffee

Halloween Snack Cart Ideas

DRINK IDEA: VAMPIRE PUNCH

Tip: Mix Fruit Punch and Club Soda for a sparkling, Halloween drink

SNACK IDEA: RICE KRISPY TREAT

Tip: Serve some Halloween decorated Rice Krispy Treats!

Pork Stuffed Peppers

INGREDIENTS

• 50 ea. Bell Peppers, Whole

• 60 ml Vegetable Oil

• 1.5 L Onion, Chopped

• 3.15 L Tomato, Diced

• 4.65 kg Pulled Pork without Sauce

• 520 ml Parsley, Fresh, Chopped

• 260 ml Mint, Fresh, Chopped

• 1.5 L Rice, Basmati, Dry

• 364 ml Margarine, Bulk

• 364 ml Flour, All Purpose

• 3.15 L Milk, 2%

• 312 ml Mint, Fresh, Chopped

• 2.5 L Cheese, Feta

ADDITIONAL NOTES

Add a special touch to a meal service with a Halloween Day card.

Activity: Host a pumpkin carving event and use battery operated tea lights to decorate outside of resident’s rooms.

DIFFICULTY: YIELD:

PORTION:

PREPARATION

1. Cut peppers in half and discard seeds. Arrange peppers in baking pans and set aside.

2. Heat oil. Add onions and cook for 4-6 minutes until onions are transparent. Drain pork and add to onions.

3. Add tomatoes and rice. Cook for 30 minutes until rice is tender. Stir parsley and 1st portion of mint into pork mixture. Place 125 ml pork mixture into each pepper. Top with tomato liquid and cover.

4. Bake at 375F until internal temperature reaches 165F.

5. Melt margarine. Stir in flour. Slowly add milk, stirring constantly. Continue to cook until sauce begins to thicken. Add 2nd portion of mint and feta cheese. Stir to melt cheese.

6. To serve: Top each pepper with 60 ml sauce and serve with sweet potato fries.

Pudding and Gels

The Ultimate Ready-to-Eat Dessert Solution

Give patients, residents and guests a comforting taste of home

Ideal offerings for the healthcare channel:

Trusted staple of patient and resident meals.

Comforting treat in staff and visitor lounges, cafeterias and micromarkets

Delicious alternative to high-fat or high-sugar snacks

Convenient single-serve, pre-portioned cups little to no labour to serve

Pudding can help facilitate intake of hard-to-swallow medications

Shelf-stable options save room in the cooler

Gels

Puddings

Gluten-free options

Sugar-free options available

Snack Pack delivers the perfect mix of fun, flavour, and zero-prep convenience to any menu.

Snack Pack wide range of shelf-stable puddings and gels offers great taste, portion control, and menu versatility Our single-serve cups are ideal for hospitals, long-term care, tray lines, snack carts, and more A smart, no-prep indulgence solution that keeps service simple no prep, no mess, all smiles

2025-26 Calendar of Events

SEPTEMBER

Oktoberfest Saturday September 20th 2025 –Sunday October 5th, 2025

National Day for Truth and Reconciliation

Tuesday September 30th, 2025

OCTOBER

Yom Kippur Wednesday October 1, 2025 –Thursday October 2nd, 2025

World Egg Day FridayOctober 10th, 2025

Thanksgiving Monday October 13th, 2025

National Pasta Day Friday October 17th, 2025

Halloween Friday October 31st, 2025

Diwali Monday October 20th, 2025

NOVEMBER

Remembrance Day Tuesday November 11th, 2025

Advent Beings Sunday November 20th, 2025 –Wednesday December 24th , 2025

DECEMBER

Christmas Eve Wednesday December 24th, 2025

Christmas Day Thursday December 25th, 2025

New Years Eve Wednesday December 31st, 2025

JANUARY

New Years Day Thursday January 1st, 2026

Elvis Presley’s Birthday Thursday January 8th, 2026

FEBRUARY

Lunar New Year Tuesday February 17th, 2026

MARCH

St. Patrick’s Day Monday March 17th, 2025

Physical Space, Atmosphere, & Ambiance

TABLE SETTING: Elevate your daily dining experience with the vibrant coloursand beautiful patterns of tablecloths, stylish placemats, and soft napkins.

LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.

ELEVATE THE PLATE

Sysco Nutrition Services

CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.

This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: Sight, Sound, Smell and Taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.

APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.

TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.

DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.

MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.

SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.

Chef David Pyper Culinary Specialist, Ontario

Plating Tips & Tricks

Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.

THE RIGHT TOOL FOR THE JOB

A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.

STAY SEASONAL

Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.

DESSERT AS A WORK OF ART

Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.

CRISP IT UP

Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.

MAKE COLOURS POP

Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.

WE EAT WITH OUR EYES

Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.

Attention to Details: Wipe any smudges or spills to enhance overall presentation.

Art Form: Remember, plating is creative; there are no strict rules.

ICE

Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.

ADD SOME FLAME

Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.

WIPE YOUR PLATES

Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.

USE THE TOPS

Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.

Good, Feel Good Holidays begin

Festive Bags

Pack Size 12/350 Grams

Holiday Treats SUPC 7220630

Gingerbread Cookies SUPC 7220624

Iced Almonette

SUPC 7259217 | Pack Size 12/227 Grams

Gingerbread

SUPC 7259218 | Pack Size 12/220 Grams

-LIMITED TIME OFFERGet them while they last! AVAILABLE TO ORDER September 16 - December 1, 2024

NEW PRODUCT!

Candy Cane Wafers

Pack Size 12/300 Grams

SUPC: 7318536

Eggnog Wafers

SUPC 7259213 | Pack Size 12/300 Grams

Assorted Festive SUPC 7259233 | Pack Size 12/220 Grams

U D, Kosher

Cranberry Meatloaf Sandwich

MEATLOAF INGREDIENTS:

8 lbs lean ground beef

• 4 lbs ground pork

4 Cups bread crumbs

• 2 Cups Ocean Spray® Whole Berry Cranberry

• 2 Cups of diced onions

¼ Cup Dijon mustard

• 1 Tbsp black pepper

1 Tsp ground cloves

• 1 Tbsp chopped thyme

6 cloves of garlic minced

• 5 Tbsp Horseradish

• 2 Cups of Ocean Spray® Craisins® Sweetened Dried Cranberries

• 5 eggs

• 2 Tbsp Kosher salt

SANDWICH INGREDIENTS

• 1 Dill pickle sliced

1 Ripe tomato sliced

• 1 Tbsp Jellied Cranberry Sauce mix with 1 tbsp of Mayo

• 2 Slices of toasted country loaf

• 1 leaf of Boston lettuce

Meat loaf 1/3‘’ slice warmed

DIRECTIONS:

Preheat oven to 350°F.

• Combine all ingredients in a large mixing bowl and mix thoroughly.

• Divide into 5 loaf pans. Make sure the mixture is well packed in the pans.

• Place pans in a deep baking tray and pour enough water to cover the bottom of the tray.

• Place tray with pans in oven and bake for 1 1/2 hours or until it reaches