Nutrition Month 2026 Toolkit- Sysco Nutrition Services EN

Nutrition Month 2026

The Sysco Canada Nutrition Services team is thrilled to celebrate Nutrition Month 2026 with the theme of Nourish to Flourish from Coast-to-Coast! This month, we’re shining a spotlight on the customers, colleagues and products that are helping communities nourish to flourish across Canada.

At Sysco, we live our purpose of connecting the world through food and caring for one another. This Nutrition Month, we’re celebrating the everyday ways food supports health, comfort and joy while recognizing the incredible people behind the meals who make a difference each day.

Join the Sysco Canada Nutrition Services team in celebrating Nutrition Month 2026 as we come together to share, learn, and continue nourishing communities so they can truly flourish from coast to coast.

Nourish to Flourish Crossword Puzzle

ACROSS:

4 Curly green veggie foraged in New Brunswick each spring

6 Cold-water fish popular in Northern Canadian cuisine

7 Sweet syrup tapped from trees

8 Quebec dish of fries, cheese curds, and gravy

10 Traditional Indigenous flatbread

12 Sticky-sweet pastry from Ontario

14 Protein-packed pulses grown widely across Saskatchewan

DOWN:

1 Pacific fish that’s a West Coast staple and rich in omega-3s

2 Savory Canadian cocktail made with Clamato juice and a celery garnish

3 Nutty grain from Manitoba

5 Spiced meat pie from Quebec

7 Pastel-coloured ice cream flavour from the Maritimes

9 Seafood delicacy famously harvested in Nova Scotia waters

11 No-bake layered dessert bar from B.C. chocolate, custard, and coconut

13 Pan-fried bread dough from Newfoundland, often served with molasses

Nourish to Flourish Word Search

NUTRITION

NOURISH

HEALTH

MAPLE

SYSCO

BRITISH COLUMBIA SASKATCHEWAN

PRINCE EDWARD ISLAND

NEWFOUNDLAND AND LABRADOR

NORTHWEST TERRITORIES

NEW BRUNSWICK

Nourish to Flourish Word Scramble

ATRELBA FORULIHS

ISTRIBH BUAOIMLC

THLHAE

TMAINBOA

EPMAL

EWN BNKWUISCR

UENONDFADWLN AND BARODLRA

AVNO COTIAS ONORTIA

EPCINR DDAERW LNDIAS

INRUIOTTN

BEEQCU

WCTNEAHSAAKS

NISRUOH

SNERWTHOT TOSERRIERIT

VNUAUTN ONKUY AANCAD YSOCS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Answer Key

Crossword Answers Word Scramble Answers

Mad Libs Instructions

1. Gather Participants: Invite friends, family, or anyone willing to play the game. The more, the merrier!

2. Collect Words: Ask each participant to provide words of the specified types without revealing the context of the story. For example, if a blank space requests a noun, they can offer any noun without knowing the overall story.

3. Fill in the Blanks: As you collect words, fill them into the corresponding blank spaces in the Mad Libs story.

4. Read Aloud: Once all the blanks are filled, read the completed Mad Libs story aloud. Prepare for laughter, as the unpredictability of the chosen words often results in a silly and entertaining narrative.

5. Enjoy the Laughs: Revel in the hilarity of the resulting story. Discuss the creative word choices and enjoy the unique and often absurd outcomes of collaborative storytelling!

Nourish to Flourish: The Great Canadian Chow-Down

Meet Jasper a proud Canadian, part-time , and full-time FOODIE with a passion for ____________ snacks. When he heard that Sysco Nutrition Services was celebrating Nutrition Month with the theme "Nourish to Flourish: From Coast to Coast", he had one thought: “I should eat my way across the entire country.”

OCCUPATION

EMOTION

ANIMAL, PLURAL

BODY PART

ADJECTIVE

Armed with a playlist full of Celine Dion, and an empty stomach ready for anything, Jasper kicked off his foodie adventure in the East. In Newfoundland & Labrador, he devoured hot toutons slathered with , declaring, “This tastes like pure ,!” Over in Prince Edward Island, Jasper tried digging for potatoes with a ____________, only to be chased by angry into a diner where crispy fries and gravy saved him “Poutine to the rescue!” he joked, mixing up provinces. In Nova Scotia, the ocean breeze carried the smell of buttery, fresh Digby scallops. Jasper scarfed down a plate so quickly that his ____________ twitched. He tried to thank the chef, but instead accidentally burped the word “ ,” causing several patrons to pause mid-bite. By the time Jasper reached New Brunswick, he was ready for something green. Enter: the mysterious fiddlehead. Jasper confidently bit into one and said, “Tastes like _________, !” which it definitely didn’t. In Quebec, Jasper indulged in flaky tourtière followed by comforting maple pie “more soothing than a _________ on a cold day,” he sighed. Ontario brought a butter tart eating contest challenge; after about six tarts, his face turned ___________ and he began reciting . Though he didn’t win, he earned the nickname “Tartzilla.”

SONG TITLE

ADJECTIVE

PLURAL FRUIT

TYPE OF SPREAD

KITCHEN UTENSIL

NOUN

SILLY WORD

NOUN

COLOUR

The Prairies brought their own set of wild and adventures. In Manitoba, Jasper stumbled upon a scenic patch of wild rice fields and decided to pair it with a handful of . It was rustic, earthy, and surprisingly edible especially when eaten out of a ____________ with no utensils. In Saskatchewan, he stopped at a lentil farm and tried juggling them for TikTok. Wearing a borrowed ____________ and standing on a , Jasper tossed the lentils into the air. The post went viral, thanks in part to a herd of confused cows who watched the whole thing unfold in utter silence.

KITCHEN ITEM

CLOTHING ITEM

SILLY NAME

ADJECTIVE

FARM TOOL

The West Coast was all about hearty challenges and scenic runs. In Alberta, Jasper faced off in a steak cook-off against Cowboy ____________ and won despite mistaking horseradish for whipped cream, earning a golden ____________ . In British Columbia, he jogged the Vancouver seawall with a ____________ fanny pack, fueled by a ____________ smoothie, before collapsing and ordering ____________ from a food truck.

STREET FOOD ITEM

BBQ TOOL

UNUSAL FLAVOUR

Finally, the northern leg of the trip began: Yukon, Northwest Territories, and Nunavut. Here, things slowed down, deepened, and tasted like tradition. Around a crackling fire, Jasper broke fresh bannock, swapped stories, and learned to fillet arctic char. Under the midnight sun, they picked wild , surrounded by silence, community, and the smell of .

TYPE OF BERRY

By the end of the journey, his stomach was full, and his heart was overflowing.

SCENT

Nutrition Spin The Wheel

Spin the Wheel Q&A

1. Access the virtual wheel or print and assemble paper wheel.

2. Have each participant take turns spinning the wheel and answering a question from the identified category.

3. Award one point per correct answer. The first person to 3-5 correct answers, wins!

VEGETABLES

1. Sweet potatoes and yams are the same vegetable. (False)

2. Red peppers have more vitamin C than citrus fruits (True)

3. Tomatoes are botanically classified as fruits. (True)

4. Spinach is a rich source of iron. (True)

5. Bell peppers can be classified as both fruits and vegetables. (True)

6. Artichokes are flower buds that haven't bloomed yet. (True)

7. Cauliflower comes in a variety of colors, including orange and purple. (True)

8. Brussels sprouts are a type of cabbage. (True)

9. Eating beets can turn your urine and stool red. (True)

10. Cilantro and coriander come from the same plant. (True)

FRUITS

1. Apples belong to the rose family. (True)

2. Kiwis are native to New Zealand. (True)

Virtual Wheel: LINK

PROTEIN

1. All proteins are made up of the same building blocks called amino acids. (True)

2. Quinoa is a complete protein source, containing all essential amino acids. (True)

3. Proteins are primarily responsible for providing energy to the body. (False, they are responsible for building and maintaining bodily systems and muscles. Carbohydrates are the body's primary energy source.)

4. Eggs are a plant-based source of protein. (False they are animal based)

5. Proteins are involved in the structure of cells, tissues, and organs. (True)

6. Soybeans are a source of high-quality plantbased protein. (True)

7. The protein in milk is called casein. (True) Whey protein is derived from plant sources. (False, it is from dairy products) Proteins play a role in immune function. (True)

3. Oranges are a good source of vitamin D. (False)

4. Watermelons are both a fruit and a vegetable. (True)

5. Pomegranates are classified as berries. (True)

6. Lemons float in water, while limes sink. (True)

7. The skin of a peach is a good source of fiber. (True)

8. Avocados are berries. (True)

9. Cranberries are grown in water. (True)

10. Dragon fruit is a type of cactus. (True)

11. The rind of a watermelon is not edible. (False)

MINERALS

Calcium is the most abundant mineral in the human body. (True)

2. Sodium is a mineral that helps regulate blood pressure. (True)

3. Magnesium is primarily found in dairy products. (False)

4. Zinc is important for the proper functioning of the immune system. (True)

5. Iodine deficiency can lead to thyroid disorders. (True)

6. Copper is a mineral essential for the formation of red blood cells. (True)

7. Potassium is primarily found in high amounts in processed foods. (False)

8. Phosphorus is a mineral crucial for bone and teeth formation. (True)

9. Fluoride is added to drinking water to prevent iron deficiency. (False, it is added to help with dental health

Spin the Wheel Q&A

CARBOHYDRATES

1. All carbohydrates are sugars. (False, carbohydrates are made up of sugars, starches and fibre).

2. Fiber is a type of carbohydrate. (True)

3. Simple carbohydrates are also known as complex carbohydrates. (False, Simple carbohydrates are easily absorbed allowing for quick energy. Complex carbohydrates contain more fibre and take longer to digest, providing more long-lasting energy)

4. Glucose is the primary fuel for the brain. (True)

5. Carbohydrates are stored in the body as glycogen. (True)

6. Whole grains contain all parts of the grain: bran, germ, and endosperm. (True)

7. Fructose is the primary sugar found in milk. (False, it is lactose)

8. Starch is a complex carbohydrate found in potatoes. (True)

9. Carbohydrates are the body's preferred source of energy. (True)

10. Chewing food helps break down complex carbohydrates. (True)

FLUIDS/HYDRATION

1. The human body is about 60% water. (True)

VITAMINS

1. Vitamin C is essential for the synthesis of collagen, a protein important for skin health. (True)

2. Vitamin D can be made by the body when the skin is exposed to sunlight. (True)

3. Vitamin A is primarily found in fruits and vegetables. (False)

4. B vitamins are water-soluble and are not stored in the body for long periods. (True)

5. Vitamin K is important for blood clotting and bone health. (True)

6. Vitamin B12 is only found in animal-based foods. (True)

7. Vitamin E is known for its antioxidant properties. (True)

8. Vitamin A is crucial for maintaining healthy skin and mucous membranes. (True)

9. Folate, a B-vitamin, is especially important during pregnancy for fetal development. (True)

2. Sports drinks are recommended for daily hydration. (False, they are only recommended during strenuous activity where you have increased electrolyte needs)

3. Dehydration can impair cognitive function. (True)

4. Urine color is a reliable indicator of hydration status. (True)

5. The sensation of thirst indicates mild dehydration. (True)

6. Tea and coffee contribute to daily fluid intake. (True)

7. Sweating is the primary mechanism for fluid loss during exercise. (True)

8. Juices and sodas are superior to water for hydration. (False)

9. Fruits with high water content, like watermelon, contribute to hydration. (True)

10. Electrolytes help regulate nerve and muscle function. (True)

11. A person can survive longer without water than without food. (False)

10. Vitamin D deficiency is associated with rickets, a condition affecting bone development. (True)

FATS

1. Saturated fats are usually liquid at room temperature. (False, they are solid)

2. Trans fats are naturally occurring in some foods. (False, only in processed foods)

3. Cholesterol is a type of fat found in plant-based foods. (False, it is only found in animal-based products)

4. Omega-3 fatty acids are primarily found in fatty fish and are vital for brain functioning. (True)

5. Fats play a crucial role in the absorption of fatsoluble vitamins. (True, vitamins A, D, E and K)

6. The body can produce all types of fats it needs, so dietary intake is not essential. (False)

7. Fats are important for the structure and function of cell membranes. (True)

8. Fats are essential for the production of hormones. (True)

9. The majority of the brain is composed of fats. (True)

10. A high intake of saturated fats is associated with a lower risk of heart disease. (False, it is associated with a higher risk)

Food Pun Bingo Instructions

Objective: Be the first to complete the chosen bingo pattern using hilarious food pun prompts!

Prep:

Print & Cut Food Pun Squares to Draw From

o On the next page, you’ll find a squares with food puns.

o Print page and cut out each food pun square.

o Place all cut-outs into a large opaque bowl for drawing.

Print Bingo Cards

o There are 5 unique bingo cards included in this set.

o Print one card per player and distribute them before the game.

How to Play:

1. Decide on the winning pattern before the round begins. Choose from:

o Four Corners

o Any Row of 4

o "X" Pattern

o “L" Pattern

o Outer Edge Box

o Or a Full Card (for a longer game!)

2. Draw one food pun at a time from the bowl and read it aloud.

3. Players mark the pun on their bingo card if it appears.

4. The first player to complete the selected pattern shouts “BINGO!” and wins the round.

Print page and cut out

Recipes & Celebration Menu

Nutrition Month Menu

Appetizers

Apple & Caramelized Walnut Salad

Hearty Lentil Soup

Mains

Dijon Maple Glazed Salmon with Wild Rice & Cali Veg

French Canadian Tourtiere with PEI Veg

Desserts

Buttertart Bar

Moon Mist Ice Cream

Beverages

Canadian Ceasar Mocktail

Coffee or Tea

Apple & Caramelized Walnut Salad

This fresh and vibrant mixed green salad showcases the bounty of Ontario, a leading hub for produce in Canada. Crisp Ontario-grown apples bring natural sweetness and crunch, perfectly paired with creamy goat cheese, caramelized walnuts, and a tangy balsamic dressing. With its balance of textures and flavours, this salad celebrates the richness of local harvests and the agricultural strength of Ontario’s orchards and farms.

Featured Product

Apple Gala Ontario

SUPC : 7303296

INGREDIENTS

• 50ml Lemon Juice

• 2.5kg Gala Apples (Sliced Thin)

• 400ml Granulated Sugar

• 100ml Water

• 600g Walnut Halves

• 20ml Ground Cinnamon

• 1.5kg Lettuce Mix

• 500g Goat Cheese (Crumbled)

• 750ml Balsamic Vinaigrette

PREPARATION

1. Toss sliced Apples in Lemon Juice to prevent browning. Set aside.

2. Combine Sugar, Cinnamon and Water in pan over medium high heat. Cook until Sugar turns a tan color. Add Walnuts; toss to coat evenly. Cook another 2 min, until Sugar has colored to dark brown without burning.

3. Remove caramelized Walnuts to sheet pan to cool and harden. Chop coarsely; set aside.

4. To assemble salad: Portion 125ml Lettuce Mix and top with 15mL Dressing, 60ml sliced Apples, 15ml crumbled Goat Cheese and 30ml Caramelized Walnuts.

This hearty lentil soup celebrates the rich agricultural heritage of Canada’s Prairie provinces, where pulses like lentils, peas, and beans are grown in abundance. Pulses are a sustainable, protein-packed crop that thrive in the fertile soils of Manitoba, Saskatchewan, and Alberta. Packed with flavour and nutrition, this comforting soup highlights the versatility of Canadiangrown lentils and offers a nourishing taste of the Prairies in every bowl.

Hearty Lentil Soup

INGREDIENTS

• 1.75L Water

• 650g Dry Red Lentils

• 100ml Vegetable Oil

• 200g Yellow Onion (Chopped)

• 350g Carrots (Peeled & Diced)

• 4.5L Vegetable Broth (Prepared)

• 50ml Margarine

PREPARATION

• 50ml All Purpose Flour

• 1L Canned Diced Tomatoes

• 5ml Ground Black Pepper

1. In a bowl, wash Lentils and soak in water overnight.

2. Heat oil in a large pot. Add Onion, Carrots and softened Lentils and sauté until fragrant and vegetables are tender.

3. In another pot, melt Margarine and add Flour to create a roux. Slowly add Vegetable Broth to the pot, stirring constantly until the soup beings to thicken.

4. Add thickened broth to the Lentil and Vegetable mixture. Stir in the Diced Tomatoes and seasoning. Simmer over medium heat until Lentils are fully cooked.

Yield: 50 Serving: 180ml

Featured Product Bean Red Lentil Split

SUPC: 5331044

Maple Glazed Salmon

Yield: 50

INGREDIENTS

• 300ml Maple Syrup

• 200ml Dijon Mustard

• 100ml Soy Sauce

• 4.75kg Salmon Fillets

PREPARATION

Serving: 90g

1. Combine Syrup, Mustard and Soy Sauce to create a glaze.

2. Arrange Salmon Fillets on baking sheet; spoon 15 mL Glaze over Fillet.

3. Bake at 400F/204C for 8-10 min until Fish flakes easily

Featured Product

Salmon Pink Centre

Cut Portion 4oz.

SUPC: 5524307

Few pairings capture the essence of Canadian cuisine quite like Maple Glazed Salmon. This dish is a tribute to two of Canada’s most beloved culinary treasures: Wild Pacific Salmon from British Columbia and Pure Maple Syrup from Quebec. When brought together, they create a flavour profile that is rich, savoury, and unmistakably Canadian.

A Taste of British Columbia

British Columbia’s rugged coastline, glacierfed rivers, and temperate climate make it one of the world’s premier salmon habitats. Wild Pacific Salmon particularly sockeye, coho, and chinook have long been a staple of the West Coast diet, not just for settlers but for Indigenous communities who have sustainably fished these waters for thousands of years. Salmon is more than just food in BC; it’s a cultural symbol, celebrated in art, tradition, and ceremony. Its firm texture and bold, buttery flavour make it the perfect canvas for glazes, rubs, and smoke.

Quebec's Liquid Gold

On the other side of the country, Quebec produces over 70% of the world’s maple syrup, earning it the rightful title of the global maple capital. Derived from the sap of sugar maples each spring, this natural sweetener has deep roots in Indigenous culinary traditions, where it was first harvested and enjoyed as a source of energy and nutrition. Today, it remains a cherished ingredient, appreciated for its nuanced sweetness and complexity. From breakfast tables to gourmet kitchens, maple syrup embodies the flavour of Canada.

SUPC: 7512650

SUPC: 2615987

Wild Rice

Grown in the shallow lakes and waterways of the Canadian Prairies, wild rice is a nutrient-rich grain with deep roots in Indigenous food traditions.

With its nutty flavour and chewy texture, wild rice makes a versatile side dish. Serve it warm with roasted vegetables, chilled in a grain salad, or blended with herbs and dried fruit for a festive pilaf.

SUPC: 5568302

Meat Tourtière

Tourtière is a traditional French-Canadian meat pie with roots dating back to the 1600s in Quebec, where it was served during réveillon late-night holiday feasts. Originally made with wild game or pork, tourtière is now a staple of festive gatherings and comfort food menus.

Wrapped in flaky pastry and seasoned with warming spices, this hearty dish is both nostalgic and deeply satisfying. Whether served as a main course or in miniature form for entertaining, tourtière is a timeless celebration of Quebec’s culinary heritage.

SUPC: 0487728

Butter Tart Square

A classic Canadian dessert, cherished across the country for their rich, gooey filling and flaky pastry. The first known recipes date back to the early 1900s in Ontario, where settlers adapted simple ingredients to create this beloved treat. Since then, butter tarts have become a national favorite with countless regional and family variations.

Perfect as a sweet snack, dessert, or alongside a cup of tea, butter tarts celebrate the comforting flavours that have made Canadian baking famous.

Featured Product

Dessert Bar Buttertart

SUPC: 1742345

Moon Mist Ice Cream

A beloved ice cream flavour that has been a staple in Atlantic Canada since the mid20th century. Known for its unique blend of three classic flavours banana, grape, and bubblegum this colourful treat has become a nostalgic favourite for generations.

Originating in the Maritime provinces, Moon Mist captures the playful spirit and community traditions of Atlantic Canada, often enjoyed at summer fairs, family gatherings, and local ice cream shops. Its vibrant colours and distinctive taste make it a true regional icon.

Featured Product

SUPC: 6910313

Caesar Cocktail – Canada’s Signature Classic

The Caesar cocktail, often called simply the Caesar, is a uniquely Canadian creation dating back to 1969 in Calgary, Alberta. Invented by bartender Walter Chell, it was inspired by Italian cuisine and crafted to showcase Canadian flavors.

Since then, the Caesar has become one of Canada’s most popular cocktails, celebrated for its bold, savory taste and versatility. It’s a staple at brunches, celebrations, and gatherings—truly a Canadian icon in a glass.

Caesar Mocktail

Yield: 50 Serving: 125ml

INGREDIENTS

• 6.25L Juice Tomato Clam

• 250ml Lemon Juice

• 250ml Worcestershire Sauce

• 100ml Celery Salt

PREPARATION

1. Rim glasses with Lemon Juice and Celery Salt.

2. Mix Tomato Clam Juice, Lemon Juice and Worcestershire Sauce. Blend well. Garnish as desired and enjoy!

GARNISH IDEAS TO ELEVATE YOUR GLASS

Synergy Tech Suite Recipe List

Look Up Name

Display Name

Lettuce Salad f/Mix w/Apples, Walnuts & Drsg Apple & Caramelized Walnut Salad

Mocktail Caesar w/Tomato Clam Cocktail Ceasar Mocktail

Rice Wild Pilaf f/Dry w/Veg Wild Rice Pilaf

Salmon Glazed Bkd f/Fillet w/Dijon & Maple Maple Glazed Salmon

Soup Lentil f/Dry w/G-F RS Base Hearty Lentil Soup

Veg Mix California f/Frz California Vegetables

Veg Mix Prince Edward f/Frz

Prince Edward Vegetables

Shopping List

Item

Bean Sprouts, Fresh

Beans, Edamame Frz ARCTIC GARDENS 7226059

Beans, Lentils Cnd

Beans, Navy Cnd

Cabbage, Savoy Whole

Carrots, Diced Frz

Sysco Classic 5328780

Sysco Classic 5328834

Fresh 7190979

ARCTIC GARDENS 0438424

Carrots, Shredded Fresh Imperial Fresh 5775507

Celery, Diced Frz

Cheese, Parmesan Shredded/Grated

ARCTIC GARDENS 439521

Arrezzio Classic 7249042

Cheesecake Variety Mini SYSCO IMPERIAL 1389222

Chicken, Diced Ckd Sysco Classic 8802878

Chili Powder, Mild

Cilantro, Bunch Fresh

Cormick 9366386

Fresh 2219095

Coconut, Shredded Unswt Sysco Classic 5276942

Coffee, Regular Ground CITAVO 0782516

Crackers Soda/Saltine NAS

5519626

Cream, Heavy Whipping Wholesome Farm Imperial 0776922

Cucumber, Fresh

Drink Mix, Bar Lemon

Drink Mix, Lemonade Dry

Garlic, Chopped/Minced

Ginger, Crushed

Juice, Lime Bulk

Kale, Chopped Frz

Milk, Coconut Bulk

Fresh 1735372

3278647

Sysco Classic 0089854

Sysco Classic 9665035

Imperial Fresh 1185545

Sysco Natural 3865730

Sysco Imperial 3307002

Jade Mountain Classic 5591112

Mousse Mix, Lemon OETKER 6932487

Mushroom, Fresh

Noodles, Vermicelli Rice Dry

Nuts, Peanuts Chopped Rstd NAS

Oil, Olive

Oil, Sesame

Oil, Vegetable

Onion, Diced

Onion, Green/Spring Whole

Peppers, Bell Green Whole Fresh

Pie Shell, Graham Cracker 9 in

Roll Dinner White

Rosemary, Dried

Salmon, Smoked/Lox

Imperial Fresh 2612372

American Roland 690798

Sysco Classic 5577533

Arrezzio Classic 7303324

KADOYA 4217661

Sysco Classic 6565160

Imperial Fresh 3341021

Imperial Fresh 7350788

PROPACK 1910231

Gastronomia 5331800

Bakersource Classic 5418201

Imperial/Mc Cormick 7233190

Portico Classic Seafood 6529590

Salt, Table WINDSOR 2924710

Sauce, Soy Bulk

Sugar, Granulated

Syrup, Pancake/Maple

Tea Bag, Indv

Thyme, Dried

Tomatoes, Diced Cnd

Vinegar, Rice

Water, Seltzer Bottled

Wine, White Non-Alcoholic

GOLDEN DRAGON 5513555

Red Path 0405340

Sysco Reliance 9890864

SALADA 3305960

Imperial/Mc Cormick 0478990

SYSCO IMPERIAL 5949656

Marukian 0729962

Montellier 5273691

Bistro Mundo 5563477

March 18th, 2026

Today

We are Celebrating

Dietitian’s Day!

Sysco Canada extends a special thank you to Registered Dietitians for their exceptional expertise and crucial role in helping Canadians nourish to flourish from coast to coast.

On this Dietitian’s Day, we celebrate their dedication to promoting well-being and making a positive impact on lives.

Wishing you a very happy and healthy Dietitian’s Day!

This year’s Nutrition Month theme, Nourish to Flourish, highlights the powerful role nutrition plays in helping individuals and communities thrive.

Throughout Nutrition Month, the campaign will shine a light on how balanced nourishment supports not only physical health but also mental well-being, emotional resilience, and social and cultural connections.

To learn more, check out the Dietitian's of Canada Website

Nutrition Month Celebration Ideas

Host a Smoothie Social!

Organize an event where residents can enjoy a variety of smoothies. Set up a smoothie bar with different fruits, vegetables and other add-ins to encourage creativity and exploration of flavours.

Plan a Nutrition Month lunch!

Use the Synergy Nutrition Month menu included in this package.

Host a Nutrition Month party!

Prepare nutritious snacks and play fun games, like Spin the Wheel and Mad Libs activities included in this toolkit!

Host a Nutrition Month Puzzle Competition! Have residents complete the Crossword, Word scramble and Wordsearch activities included in the toolkit to compete for fun prizes or bragging rights!

Participate in Cultural Food Storytelling!

Facilitate group discussions or interview residents to share their stories and memories related to traditional foods from their cultures. Consider adding these to a newsletter or other home publication to help foster a shared appreciation for the diverse backgrounds within the community.

Create a resident cookbook!

Compile favourite recipes and create a printed version for resident choice days.

Decorate for Nutrition Month!

Showcase residents’ artistic talents by organizing a nutritionthemed art gallery. Residents can create artwork depicting their favourite nutritious, cultural or comfort foods.