Nourishing Conversations / p4
The Collective Place - Bringing Food to Life in Healthcare & Senior Living / p8
Made in Canada Catalogue / p6
Connecting THROUGH THE SHARED LOVE OF FOOD
Welcome to the Spring issue of Nourishing News! As Winter fades and flowers bloom, our taste buds crave fresh flavours. This issue features delicious recipes and stories that celebrate the season.
We also explore diverse food cultures with new recipes and menu ideas for upcoming events. As always, we strive to provide our readers with practical tips to elevate the dining experience. In this issue, you will find the registration link for our upcoming Nourishing Conversations event, the article from our Nutrition Services team, The Collective Plate : Bringing Food to Life in Healthcare & Senior Living and as always, our Special Events Menu and recipe.
We hope this issue sparks your culinary creativity and encourages you to savour the flavours of the season. Happy Spring!
Warmest regards,
Sarah Emmerton Vice President, Healthcare & Senior Living
Food Quality and Safety
Sysco
Mastering the Art of Gluten-Free Mastering the Art of Gluten-Free
Foodservice in Health Care Foodservice in Health Care
Join Celiac Canada’s Doris Foster and Shelley Case with Chef Daryl
Join Celiac Canada’s Doris Foster and Shelley Case with Chef Daryl Neamtu as they lead an insightful discussion designed for healthcare Neamtu as they lead an insightful discussion designed for healthcare culinary professionals and managers, equipping you with the knowledge culinary professionals and managers, equipping you with the knowledge and confidence to provide great gluten-free meal service and confidence to provide great gluten-free meal service
Thursday, April 24, 2025
1:00-2:00 pm EST
Doris Foster
Shelley Case, RD
Chef Daryl Neamtu, RSE, RCC
THE COLLECTIVE PLATE: BRINGING FOOD TO LIFE IN HEALTHCARE AND SENIOR LIVING
Brittaney Berendsen, RD Nutrition Services Consultant
Sysco Canada
March was Nutrition Month, and the Sysco Canada Nutrition Services Team was proud to celebrate with the theme The Collective Plate: Collaborating to Bring Food to Life in Healthcare and Senior Living (HCSL). This theme highlighted that creating nourishing meals for residents isn’t just about food—it’s about teamwork, dedication, and expertise. Let’s take a closer look at the people who contributed to the Collective Plate and made these meals possible!
Sysco as a Partner – From Truck to Table
The journey of nourishing meals begins with Sysco’s commitment to sourcing the highest quality ingredients and products. From selecting fresh, seasonal produce to ensuring the availability of specialty items tailored to HCSL, Sysco’s robust supply chain is designed to meet the unique demands of its customers.
Delivery Partners: Connecting Products to Communities
The journey continues at Sysco distribution centres across the country, where our team carefully selects and packs customer orders with precision, ensuring that each item meets strict quality and safety standards. Items are carefully loaded onto Sysco trucks and move on to the next leg of their journey.
Delivery partners are the vital link in the supply chain, navigating countless kilometers to bring these essentials directly to customers’ doors. Their dedication ensures timely deliveries, even in the face of challenging weather or tight schedules. From the distribution centre to the road, every step of Sysco’s supply chain is driven by commitment to quality and reliability. At the heart of ensuring that the right products reach customers, however, is the expertise of Sysco’s Account Representatives.
Sales Representatives: Menu Innovation and Tailored Solutions
Sysco Account Representatives work closely with HCSL customers to understand their unique needs. Whether it’s recommending products, developing menu ideas, or troubleshooting challenges, these professionals ensure that every community receives tailored solutions. Their insights help balance flavour, nutrition, and operational feasibility, creating a foundation for menus that residents can enjoy while meeting dietary standards.
Culinary Specialists: Turning Ingredients into Dining Experiences
Working hand-in-hand with Sysco’s Account Representatives, Sysco Culinary Specialists bring tailored menu solutions to life. Sysco’s Chefs are at the forefront of culinary innovation, transforming ingredients into balanced, flavourful meals that cater to the diverse dietary needs of residents.
Nutrition Services Team: Supporting Excellence in Nutrition
Sysco’s Nutrition Services Team adapts innovative menus and recipes to support a wide range of resident dietary needs. The team also delivers industry-leading menu services in Sysco’s Synergy Tech Suite, educational toolkits, and menu planning resources that align with emerging trends and best practices in HCSL .
Foodservice Champions:
Nutrition Managers, Cooks, and Dietary Aides
Nutrition Managers work tirelessly to ensure that each meal aligns with both nutritional goals and operational needs. They collaborate with dietary staff to design menus that offer a balance of flavour, nutrition, and variety, while managing food costs and minimizing waste. Cooks and Chefs take the lead in preparing meals that cater to specific dietary needs, whether it’s texturemodified meals, allergen-free options, or cultural preferences. Furthermore, Dietary Aides are often the first point of contact at mealtime, and their dedication to creating a warm and welcoming atmosphere for dining experiences makes meals feel like a shared moment of care and connection.
Nutrition Allies: The Role of Dietitians in Food & Nutrition
Dietitians are essential allies in shaping the dining experience within HCSL and work in a variety of settings. Clinical Dietitians work directly with residents and healthcare teams to develop personalized nutrition care plans, provide education on managing health conditions and ensure that meals reflect resident preferences and cultural values. Furthermore, foodservice Dietitians play a vital role in bridging nutrition expertise with operational excellence. They collaborate with chefs, sales representatives, and operators to design menus that meet dietary standards while remaining practical for foodservice settings. Industry Dietitians complement this work by driving innovation behind the scenes. They influence policies, work with manufacturers, and analyze trends to forecast future needs.
Industry Partners: Innovating Together
Sysco’s partnership with MealSuite brings advanced tools and technology into foodservice operations with Sysco’s Synergy Tech Suite. This software streamlines menu planning, nutritional analysis, inventory management, and more, helping communities optimize both care and costs.
Additionally, Sysco is a proud partner of Seasons Care, who provide clinical and menu consulting services to customers. Together, Sysco and Seasons Care enhance our customers’ experience, delivering menu development support and educational resources that meet the specific needs of healthcare communities.
Moreover, our vendor partners also play a critical role in ensuring that the food provided to residents is nourishing, safe, and convenient. These partners are committed to innovation, continuously developing new products and recipes that address evolving healthcare needs.
A Shared Purpose
At the heart of The Collective Plate is a shared purpose to share food and care for one another. This collaborative effort, across every role and every partnership, ensures that meals do more than just satisfy hunger—they create meaningful moments of connection, care, and community.
Blue Cod from New Zealand is ready for any foodservice adventure. A healthy, low-fat white fish that is an excellent source of protein is sure to satisfy any seafood craving. Its delicate texture and mild flavour offer a bounty of culinary potential, so you can give customers the choices they want at a cost that works for you.
TASTE
Blue Cod offers a mild flavour and flaky texture, similar to cod/haddock.
VALU E
Blue Cod is a high-quality species at a reasonable price point.
LABOUR SAVING
Mother’s Day
APPETIZER
Warmed Garlic & Cheese Bread Sticks White Bean Soup
MAINS
Beautiful Butternut Squash Ravioli with Lemon Green Beans
Maple Dijon Salmon with Rice Pilaf and Sautéed Garlic Mushrooms
DESSERTS
Rosy Red Velvet Cake
Poached Apricot with Caramel Sauce
BEVERAGES
Sweet Mother’s Day Lemon Sangria Mocktail Tea of Coffee
Contact your Sysco account representative for the full special events menu toolkit!
Mother’s Day Snack Cart Ideas
DRINK IDEA: FRESH “MOM-OSA” COCKTAIL
Tip: Spruce up the cocktail by adding a sugar-coated rim or orange slices
SNACK IDEA: CINNAMON ROLL
Tip: Serve warmed cinnamon roll with a decorative doily to the plate for a special touch
Butternut Squash Ravioli with Sauce
INGREDIENTS
• 6.95 kg Butternut Squash Ravioli
• 1.05 L Olive Oil
• 1.4 kg Red Peppers, sliced
• 1.4 kg Yellow Peppers, sliced
• 2.8 kg Tomatoes, Grape
• 520 g Roasted Garlic Paste Base
• 415 g Baby Spinach, Fresh
ADDITIONAL NOTES
Add a special touch to a meal service with a Mother’s Day card.
Activity: Host a Mother’s Day card making activity
DIFFICULTY: YIELD:
PORTION:
PREPARATION
1. Ravioli: Prepare as per package directions.
2. In a large high walled skillet, add oil over mediium high heat. Add peppers and saute for approximately 2 minutes.
3. Add base and tomatoes, toss and allow to cook for 3 minutes. Add marinara sauce. Reduce heat.
4. Add ravioli, toss slightly to coat with sauce. Bring to a boil. Mix in spinach and allow to wilt
DINNER & BEVERAGE NAPKINS
Brand
Sysco® Classic Dinner and Beverage Napkins:
Features and Benefits:
• Available in several colors, to complement any décor
• Colored beverage and dinner napkins add interest and excitement to the tabletop
• Elegant embossed border
• 2 ply for added durability
• SQF certified
Contact your local Sysco sales representative for more information.
2025 Calendar of Events
MARCH
Purim Thursday March 13th 2025
March Equinox Thursday March 20th, 2025
Eid Al Fitr Saturday March 29th, 2025
APRIL
Good Friday April 18th, 2025
Passover Saturday April 12th, 2025 –Sunday April 20th, 2025
Easter Sunday April 20th, 2025
Easter Monday April 21st, 2025
MAY
Cinco de Mayo Monday May 5th, 2025
Mother’s Day Sunday May 11th, 2025
Victoria Day Monday May 19th, 2025
JUNE
Father’s Day Sunday June 15th, 2025
June Solstice Friday June 20th, 2025
National Indigenous Peoples Day Saturday June 21st, 2025
JULY
Canada Day Tuesday July 1st, 2025
AUGUST
Civic Holiday Monday August 4th, 2025
Physical Space, Atmosphere, & Ambiance
ELEVATE THE PLATE
Sysco Nutrition Services
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.
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and 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.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
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.
CANADA’S PEROGIES OF CHOICE
•
• Aged cheeses
• Real vegetables
• Special flour blends
• Natural spices
•
• Par-cooked • Retherm options
• Variety of flavours and sizes
• IQF for ease of portioning
Perogies offer healthcare providers a quality, nutritious menu offering that is soft, easy-to-digest and can be enjoyed by:
