Nourishing Conversations - IDDSI / p4
Food Day Canada website and recipes / p8
Top Budget Tips for Healthcare & Senior Living / p12
Connecting THROUGH THE SHARED LOVE OF FOOD
Welcome to the Summer issue of Nourishing News – your trusted source for fresh ideas and innovations in healthcare and senior living dining.
In this edition, we’re excited to feature a helpful article from Seasons Care Dietitian Network - Top 9 Tried and Tested Budget Tips for Tackling Tight Tender.
As the sunny season sets in, we’re also delighted to introduce our Farmer’s Market Day Special Event Menu – a celebration of local, seasonal ingredients brought straight to your residents’ plates. From vibrant salads to berrypacked desserts, this menu is sure to add a refreshing touch to your summer events.
Plus, don’t miss the recording of our recent Nourishing Conversations webinar, where we took a closer look at IDDSI Essentials – an insightful session packed with takeaways.
Thank you for your continued dedication to nourishing those in your care. We hope you enjoy this issue and find inspiration for a delicious and healthy summer!
Warmest regards,
Sarah Emmerton Vice President, Healthcare & Senior Living
Food Quality and Safety
Sysco is committed to providing the best selection of fresh fruits and vegetables, while ensuring sustainability, food safety, and traceability throughout our supply chain. Our produce is sourced from local and regional farmers, as well as trusted global suppliers, to bring you a vast array of flavours, colours, and textures that your customers will love.
Vol. 10 | 2025
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!
Click HERE to view or download
Shop. Cook. Dine Celebrate. Canadian. August 2, 2025
Food Day Canada engages and inspires everyone to shop, cook & dine Canadian. It’s a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers, our chefs and researchers and, above all, our home cooks. Join in and celebrate Food Day Canada August 2, 2025.
About Us
Food Day Canada is a grassroots movement that comes to life with thousands of individuals and partners from coast to coast to coast each year.
Dine Canadian.
It’s free and inclusive, and meant for all who believe in the vision to engage and inspire everyone to shop, cook & dine Canadian.
Food Day Canada was originally created as the World’s Longest Barbecue, by Anita Stewart, her family and a number of pioneering supporters, in an effort to show support for Canada’s beef farmers and ranchers. The mission to actively promote the growth and study of our distinctively Canadian food culture is evident in the media, social media and event presence that helps elevate the conversations around #FoodDayCanada.
Anita Stewart, C.M., Food Day Canada Founder, was a passionate advocate for sourcing Canadian ingredients. Click here to check out an incredible list of some of her favourites she compiled over the years.
Put these ingredients to work with these well tested, much loved, delicious recipes from across Canada that will help you create that perfect menu!
Let’s shop and cook Canadian!
For more recipes and info on Food Day Canada, visit www.fooddaycanada.ca
TOP BUDGET TIPS
Our Tried and Tested Tips for Tackling Tight Tender
- From Seasons Care Dietitian Network
It’s no secret—financial pressures are mounting, and the Healthcare and Senior Living sector is feeling the strain. Rising food costs, increasing Resident care needs, and limited budget growth are pushing many Communities to rethink how they manage their resources.
While most organizations already have established budgeting processes in place, these approaches don’t always capture the full picture of what truly drives financial success — especially in food service. As a national team of Registered Dietitians and Nutrition Managers, we’ve worked closely with Communities across the country to support smarter food budgeting strategies that go beyond the basics.
Here, we’re sharing our top tips for managing food budgets more effectively — practical, real-world insights you can use to maximize impact without compromising on care or quality.
1
Cash In on Rebates and Returns
We often focus on food waste but refund potential matters too. Track available rebates on purchases and be sure to claim them. When returning items, check invoices carefully to keep your books balanced.
2 3
Break Down Your Budget
Assign a specific budget to each order instead of using one monthly total. Split your budget by category—bread, dairy, produce, etc.—to better track spending and prevent overages.
Review Supplement Use
Supplements are vital but costly, especially if wasted. Work with your Dietitian to ensure only necessary supplements are used and explore fortified food alternatives. Regularly audit supplement waste.
4 5 6 7
Happy budgeting!
Review Supplement Use
Inventory shouldn’t be annual—it should be ongoing. Do quick checks before orders (like par stock), monthly reviews after financials, and full inventories at least twice a year or when menus change. Watch for weekly updates from your Sysco Rep, their forecast of product availability and possible price changes helps to plan ahead and avoid unwelcome price surprises.
Forecast to Cut Waste
Track what Residents are eating to adjust recipes and reduce leftovers. Tools like Synergy Tech Suite can help, but even basic tracking will improve forecasting and cut down waste.
Use Leftovers Creatively
Plan weekly menu flexibility to use surplus items. A rotating dessert cart or varied snack options can help minimize waste while keeping menus interesting.
Ask for Support
You’re not alone. Use your Sysco Reps, network with other Nutrition Managers, and work with your purchasing group to select cost-effective products.
8 9
Tackle Budget Issues Early
Don’t ignore budget problems—address them right away. Delaying only makes them harder to fix later.
Where to Begin?
Pick one tip to try over the next few months. One small change can spark a positive chain reaction—and boost your budget success.
Writer Profile:
Alex Pirrone energetically oversees the daily Operations of Seasons Care Dietitian Network. Since a young age, she has been involved in the Senior Living sector as both of her parents are leaders in Long-Term Care. She recalls scaling recipes and completing food group counts after school as a teenager which sparked in her a deep understanding of menu planning and an interest in hospitality and food service. Alex went on to become a Certified Nutrition Manager and has nearly fifteen years of experience working with a number of Homes and organizations to support their nutrition and food service goals.
Through a solution-oriented and practical approach, Alex leads a team of Corporate Dietitians and Nutrition Managers to support their Partners within their food service operations to deliver delicious and nutritious meals, while exceeding standards and regulations. She gives back to the industry as an active member of several committees, including advising on the Professional Advisory Committees for Conestoga College’s Nutrition Management program. Alex is passionate about Seasons Care’s mission to bring a food-first philosophy to all she does.
Up to date costing helps you stay on budget
Full integration with Sysco products means you can see the quantity needed, pack size and price
An inside view of product details bring supply chain efficiencies
NICE OVER ICE
Learn more about Mother Parkers Tea & Coffee products from your sales rep. Your guests and residents already love Mother Parkers Tea & Coffee products. Try this spin on the classics and offer more options – just in time for summer.
Farmer’s Market Day
APPETIZER
Hummus with Pretzels Cream of Turkey Soup
MAINS
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
Chicken Cobb Salad with French Baguette
Lemonade Tea of Coffee
Farmer’s Market Day Snack Cart Ideas
DRINK IDEA: RASPBERRY REFRESHER
Tip: Sass up your raspberry juice with a refreshing twist of mint, tangy lime juice and some bubbly club soda
SNACK IDEA: TEA BISCUIT
Tip: Add a dallop of jam, lemon curd, or creamy butter to your tea biscuits and voila – a perfect match made in pastry heaven
Chicken Cobb Salad
INGREDIENTS
• 485 g Iceberg Lettuce
• 485 g Romaine Lettuce
• 485 g Fresh Spinach
• 3 kg Chicken, Cooked & Diced
• 1.5 kg Green Bell Peppers
• 2.65 kg Medium Tomatoes
• 25 ea. Hardboiled Eggs
• 1.5 L French Dressing, LoCal
ADDITIONAL NOTES
Add a special touch to a meal service with a Farmer’s Market Day card.
Activity: Throw a berry bash and let the residents whip up some scrumptious strawberry pies!
DIFFICULTY: YIELD:
PORTION:
PREPARATION
1. Wash Lettuces and Spinach. Break or cut into bite-size pieces. Portion into individual Salad bowls.
2. Arrange 60g Chicken on top of Lettuce.
3. Add 30 g Green Pepper slices, 1/4 of a Tomato, and 1/2 Egg in each Salad.
4. Serve 30 mL Dressing with each Salad.
JULY
Canada Day Tues. July 1st, 2025
National BBQ Day Sun. July 13, 2025
AUGUST
Food Day Canada Sat. August 24, 2025
Civic Holiday Mon. August 4, 2025
SEPTEMBER
Mennonite Heritage Week
Second Week in September
National Day for Truth & Reconciliation Tues. September 30, 2025
OCTOBER
National Seniors Day
Wed. October 1, 2025
Halloween Fri. October 31, 2025
NOVEMBER
Veteran’s Week November 5-11, 2025
Remembrance Day November 11, 2025
DECEMBER
Christmas Thurs. December 25th, 2025
2025 Calendar of Events
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.
Physical Space, Atmosphere, & Ambiance
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.
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.
Summer Strawberry
Voortman Wafers & Turnover
Real Tastes Better.
Voortman uses real fruit. Take a bite of our wafers and you’ll taste the quality ingredients. Our light, crispy wafers are cost effective for your operators and will leave them wanting more. These wafers can be used for desserts, garnishes, snack menus and recipes engaging seniors. A traditional flavour that IS sure to satisfy ALL residents at ALL stages of care!
STRAWBERRY WAFERS
SUPC: 7387691
MFG: 704244
12/300 g
360 cookies/case
0g of SUGAR NSA
STRAWBERRY WAFERS
SUPC: 0306126
MFG: 704240
12/250 g
360 cookies/case
STRAWBERRY TURNOVER
SUPC: 0432187
MFG: 704251
12/300 g
144 cookies/case
, KOSHER
