CHUS cafe­te­rias get healthy makeover

Stanstead Journal - - NEWS - Vic­to­ria Vanier

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.