Bone Broth : A Sustainable and Cultural Friendly Food Item In Hospital Food Services

• Main Author: Laroche-Nantel, Raphaelle
• Format: Other/Unknown Material
• Language: English
• Published: Morressier 2017
• Subjects: First Nations
• Online Access: https://openresearchlibrary.org/viewer/c0d623be-5980-418d-8428-5330a92d4ffb; https://openresearchlibrary.org/ext/api/media/c0d623be-5980-418d-8428-5330a92d4ffb/assets/external_content.pdf; https://doi.org/10.26226/morressier.5cdc25c8bf4ffc62054210b1

Introduction Our responsibility for the project was to educate the kitchen staff of Whitehorse General Hospital Foodservice on the nutritional and environmental benefits of making homemade bone broth from recycled ingredients by helping to reduce food waste. Furthermore, we wrote a policy and procedure, named u00ab Bone Broth Production and Forecasting u00bb. ObjectivesAs part of our food service management internship, we carried out a project to implement a new local item on the patient menu and in the cafeteria. The Whitehorse General Hospital Food Service wishes to serve its patients a homemade bone broth to replace the existing broth (chicken broth or beef made from industrial concentrate) in order to offer a choice more nutritious, local and also to satisfy the needs of First Nations patients. This project idea is inspired by an Aboriginal tradition. In addition, the bone-based broth will be prepared with more environmentally friendly practices. Methods Our systematic approach included the following steps: Investigating the nutritional and environmental benefits of bone broth and writing the procedure and the policy in order to implement the production. The project has been set up within the food service. Production takes place every Tuesday. Half of the production is frozen, while the other half is kept in the refrigerator. Results The broth has been entered into the Food Service computer system. It is offered to patients being on a