CHUS cafeterias get healthy makeover
The cafeterias of the CHUS hospitals (Fleurimont and Hotel Dieu) have undergone some changes recently as a result of the hospital’s new food policies. To begin with, both cafeterias are now named “Cafeteria Croque Santé”.
At Fleurimont, the cafeteria has been relocated to a more spacious area with better lighting and functionality. It is now on the 1st floor, beside the kitchen, saving the cafeteria employees from a lot of ‘back and forth’. It seats 800 as compared to 630 at the old location. You can’t buy French fries or carbonated drinks there anymore, however, a greater variety of healthy food is offered. There is also a recycling station set up. After eating, diners can sort their tray of recyclable items, compostable items etc. People can choose between reusable dishes or compostable dishes, paying a little extra for the latter. The makeover cost roughly $4 million and was carried out by local companies. It will be completed with the addition of an outside terrace and some new furnish- ings.
The Hotel Dieu cafeteria has been enlarged to seat 376 people from 254. An outside terrace of 36 seats was added. The menu is almost identical to the menu of the CHUS Fleurimont (they had already stopped selling French fries at Hotel Dieu in 2008).
The main objectives of the hospital’s new food policy are: to offer meals and snacks with a high nutritive value (low in fat, sugar and salt and high in fibre); to integrate principles of sustainable development (reusable dishes, recycling and less packaging); to favour physical and economic accessibility to nutritious food; and to promote healthy eating.
“Without a doubt, the CHUS, as a hospital establishment, must provide a good example when it comes to healthy eating. We must be coherent with our health mission,” said Patricia Gauthier, the Director General of the CHUS.
During the 2009-2010 year, the establishment prepared and served 1,456,000 meals, 57% of which were for patients.