Celiac
Connecting THROUGH THE SHARED LOVE OF FOOD
WelcometotheSummerissueofNourishingNews!As theseasonofsunshine,connection,andvibrant flavoursarrives,we’recelebratingHealthcare&Senior Livingwithfreshinspirationandmeaningfulideas.
Inthisissue,wespotlightsustainability sharing practicaltipsforgreenerkitchensalongsideanupdate onSysco’songoingsustainabilityefforts.Wediveinto summerspecialeventplanning,withtipstocreate memorableexperiencesforresidentswhile highlightinglocalflavoursandseasonalpride.Wealso exploreproductinspirationfromourdedicatedvendor anddelveintobestpracticesforimplementingglutenfreemealservice.
Plus,getasneakpeekatourMenuManagement Software,SynergyTechSuite,whichwillbeavailablein Frenchin2026.LearnhowSynergycansimplifymenu planning,streamlineoperations,andsupportyour kitchen!
Here’stoaseasonfilledwithfreshideas,meaningful celebrations,andmealsthatbringpeopletogether.
Warmestregards,
Sarah Emmerton VicePresident, Healthcare&SeniorLiving
Bilingual Sysco Customers’ Trusted Foodservice Technology is Going
Synergy Tech Suite is expanding to support French and bilingual senior living and healthcare communities across Canada!
FromQuebecandNewBrunswicktoOntario andManitoba,manyofSyscoCanada’svalued communitiesoperateprimarilyinFrench,or serveresidents,patientsandstaffinboth EnglishandFrencheveryday.Frommenusand recipestodietaryneedsandreports,language playsadirectroleinclarity,confidenceand qualityofcare.
Andwebelievetheirfoodservicetechnology shouldsupportthatreality,notcreatebarriers.
That’swhySynergyTechSuite,alreadytrusted bySyscocustomersacrossthecountry,is expandingtobetterserveFrenchandbilingual careteams.In2026,we’reintroducingSolution Synergie,aFrenchversionofourall-in-one foodserviceplatformthat’sdesignedtosupport staffandelevateoperationsfromthebackto frontofhouse.
Coming Soon in French: The System Thousands of Canadian Care Teams Already Rely On
There'snodoubtthatseniorlivingand healthcarefoodserviceteamsarefacing growingpressure.Withrisingfoodcosts, staffingshortagesandincreasedexpectations fromresidentsandpatients,teamsneed technologythatsimplifiestheirdayratherthan addingcomplexity.
That’sexactlywhythousandsofSysco customersalreadyrelyon Synergy Tech Suite.
AsaSyscocustomer,youalreadyhave exclusiveaccesstothisall-in-oneplatformthat helpsteamsspendlesstimeonadministrative tasksandmoretimefocusedonwhatmatters most:deliveringsafe,high-qualitycare.
Everything Your Foodservice Operation Needs, Connected in One Place
Fromrecipesandmenustoprocurementand PointofSale(POS),SynergyTechSuitebrings essentialfoodservicefunctionstogetherinto oneconnectedsystem:
Sysco-Integrated Purchasing
Whenteamsareplanningmenusand purchasingmanually,it’seasytooverorder ormissoutonvolumesavings.WithSynergy TechSuite’sprocurementandforecastingtools, theycan:
• IntegrateSynergywithSyscoordersfor seamlesspurchasingandoptimizedorders
• Generateshoppingliststhatreflectexact menuneedsandresidentcounts
• Setparametersforpreferredproductsbased onthebestvalueorotherindicators
Thismeansclearerpurchasingvisibility, bettercostcontrolandlesstimespent reconcilingorders.
Built For the Clinical and Culinary Demands of Healthcare
Long Term Care | Acute Care | Skilled Nursing
Synergyconnectsnutrition,productionand patientinformation:
• 10,000+dietitian-approvedrecipesand menus,scaledtoexactcensus
• Productionreports(printordigital)that guidekitchenteamsthrougheachservice
• Livepatientprofileswithdietordersand allergensaccessibleacrossdepartments
• Real-timemealattendancetrackingwith alertswhenapatientdoesn’tshowup, supportingsafetyandregulatoryneeds
• ElectronicHealthRecordintegrationthat keepsdietorders,allergies,texturesand datacurrentwithoutextramanualentry
And For Elevated Experience in Senior Living Dining
Independent Living | Assisted Living | CCRC Synergyhelpsteamsbalanceexcellent serviceandflexibleresidentlifestyleswith dailyworkflows:
• Allin-onePointofSalewithmealplansthat supportwallet-freepayments,order customizationandreservationorservice bookings
• Flexibleorderingoptionsincludingtableside tablets,residentself-orderingforpickupor deliveryandself-servicekiosks
• Personalizedmenuplanningusingdiner profilesandadatabaseof10,000+ dietitian-approvedandrestaurant-style recipes
• Real-timekitchencommunicationwith orderssentinstantlytotouchscreendisplays
• Centralizedoversightformulti-site operators,allowingteamstomanagemenus, recipes,nutritionstandardsandbudgets consistently
Synergy's Point of Sale (POS): Where Experience Meets Revenue
Fromguestmealstoadd-onslikebeveragesor sides,withSynergy’sPOS,everytransactionis trackedandconnectedtotheappropriate account,helpingteamscapturerevenuewhile maintainingasmoothdiningexperience.
“When we started looking for a POS, we looked at it for efficiency and data. Now we’re able to do guest meals, additional glasses of wine and anything else people are ordering that’s been great to capture revenue.”
Gary McBlain, Amica Senior
Lifestyles
WithSynergyPOS,teamscan:
• Offeravarietyofmealandchargeaccount types,includingpointsandmealplans, cappedaccounts,creditcards,giftcards andcash
• Enableeasystaffpaymentsusingbadge scanningandflexiblepayrollor departmentcharges
• Increasecheckaverageswithchargeable add-onssuchassides,drinks,sauces andextras
All of This, Coming Soon for Bilingual Teams Across Canada
Thisyear,SolutionSynergiewillintroduce Frenchlanguagesupportdirectlywithin SynergyTechSuite.
Insteadofrelyingonseparatesystemsor translationworkarounds,theplatformwill supportFrenchandEnglishthrough:
• Asimplelanguagetogglethatallowsstaff andresidentstoviewtheplatformand reportsintheirpreferredlanguage
• Automatictranslationofrecipesandmenu datausingLearningLanguageModel(LLM) technology,reducingtheneedformanual translation
• Aneasy-to-usetranslationfeedbacktoolto manageupdatesandcontinuouslyimprove translationquality
How to Get Started with Solution Synergie
Curious to see what a French-enabled foodservice platform could look like for your operation? Now’stheperfecttimeto bookademotopreview SolutionSynergie andexplorehow itcansupport yourteamwhen itlaunches! Schedule a demo now
From Québec, With Care
Bring the flavours of Québec to your table with our curated Québécois Recipe Flipbook.
Designedforhealthcareandseniorlivingcommunities,thiscollectionhighlightscomforting classicsandseasonalfavouritesthathonourtraditionwhilesupportingyourresidents’tastesand dietaryneeds.Fromheartymainstosweetfinishingtouches,thesethoughtfullyselectedrecipes makeiteasytointroduceregionalflair withoutaddingcomplexitytoyourkitchen.Withtrusted Syscoqualityandpracticalmenuinspiration,youcancreatemeaningfuldiningmomentsthatfeel bothnostalgicandnew.
On June 24th, come togethertocelebrate St. Jean Baptiste Day tohonour Québec’s culture, history, and French-Canadian heritage.
AUGUST 1ST, 2026
From Coast to Coast:
THE STORY OF FOOD DAY CANADA
FoodDayCanadaisavibrant,nationwidecelebrationthatunitesCanadiansin honouringourrichanddiverseculinaryheritage.HeldannuallyontheSaturday oftheAugustlongweekend,thiscoast-to-coasteventencourageseveryoneto shop,cook,anddineCanadian highlightingtheincredibleflavours,ingredients, andfoodtraditionsfoundacrossthecountry.
It’smorethanjustameal it’samovement.FoodDayCanadaisaheartfelt tributetothefarmers,fishers,ranchers,chefs,researchers,andhomecookswho contributetoCanada’sfoodlandscape.It’satimetopauseandappreciatethe peopleandcommunitieswhogrow,harvest,prepare,andservethefoodthat nourishesuseveryday.
FoundedbythelateAnitaStewart,apassionateadvocateforCanadianfood andtheUniversityofGuelph’sfirstFoodLaureate,FoodDayCanadahas grownintoanationwidecelebrationofCanadianagriculture,innovation, andculinarycreativity.
Whetheryou’regrillingupregionalfavourites,exploringnewingredientsfrom yourlocalfarmers’market,diningataCanadianrestaurant,preparinga nourishingmealinahealthcareorseniorlivingcommunity,orsimplyenjoyinga home-cookedmealwithlovedones,FoodDayCanadaisachancetoconnect throughfoodandexpressprideinwhatweproduceandeatinthiscountry.
AsaproudfooddistributorinCanada,SyscoishonouredtobringCanadian foodstocustomersacrossthecountry.Fromsupportinglocalgrowersand producerstohelpingchefs,healthcareteams,andfoodserviceoperatorsserve fresh,flavourful,andnourishingmeals,wearecommittedtocelebratingand elevatingCanadiancuisineeveryday.
TolearnmoreaboutFoodDayCanada, visit:www.fooddaycanada.ca.
Food Day Canada RECIPE BOOK
FoodDayCanadacelebratestherichculinaryheritageanddiverse ofCanada.Ouraccompanyingrecipebookshowcasesdishesinspiredby Canadianingredientsandhistory,featuringcreativerecipesandproductideas fromourvendorcommunitytohelpyoubringlocalflavourstoyourmenus.
Paper Cutlery
IS TRANSFORMING THE FOODSERVICE INDUSTRY HOW
Theworldweliveinisalwaysonthego. Consumersareconsciousofwhattheyeatand howtodisposeofwaste.Sustainabilityisnot justabuzzwordthatnoonetakesnoticeof anymore.Now,foodpackaginghasbecomea genuinebusinessessentialacrosssectors,from healthcaretorestaurants.Itisnotjustwhatis onyourplatethatmatters,butalsotheutensils youuse.
Disposablecutleryisaconcernduetoits ubiquityinfoodserviceanditsabilitytoevade conventionalwastemanagementprocesses.It hasbecomeachallengetotransitiontowards aneconomicchoice,usage,anddesignfor ergonomicinclusivity;tounderstandthe lifecycleofdisposableproductsandprioritize materialandenvironmentalsafety. 8,7
The environmental and health toll of disposable plastic cutlery
Theconvenienceofsingle-useplasticcutlery comesatasteepenvironmentalcost.IntheUS alone,anestimated40billionplasticforks, spoons,andknivesarediscardedeachyear.In Canada,approximately4.5millionplastic
cutleryitemsarediscardeddaily,totalingover 1.6billionitemsannually,withthevast majorityendingupinlandfills,waterways,or eventheoceanratherthanbeingrecycled.3,5
Whatmakesplasticcutleryespecially problematicisitspersistence.Theseitemscan remaininecosystemsforupto1,000years beforedecomposing,threateningwildlife.11 MunicipalrecyclingprogramsinNorthAmerica typicallyrejectplasticcutlery,leadingto disposalinlandfillsorincinerators.6 Asthese plasticsdegrade,fragmentscanenterthefood chainandimpacthumanrespiratoryand digestivehealth.15 ChemicalslikeBisphenolA andphthalatesfurtherincreasethe riskofhealthissuesandchronic respiratoryconditions.15
A single plastic spoon can linger in an ecosystem for up to 1,000 years before decomposing.
Why does cutlery matter in the waste conversation?
Agrowingnumberofcountrieshavemovedto bansingle-useplastics,whileothersareinthe earlystagesofthattransition.Withinthis regulatoryshift,compostablealternativesare steadilygainingground.Unlikeconventional plastics,compostablecutleryisengineeredto breakdowninindustrialcompostingfacilities, leavingnoharmfulresidues. 4
Nevertheless,thereisacriticalpointto consider:compostablecutlerymustperform.It hastowithstandhotsoups,frozendesserts, andthedemandsofabusyserviceenvironment withoutcompromisingsafetyordurability. Therefore,findingthatbalanceiswhere innovationcomesin.
The rise of paper cutlery in the foodservice industry
Healthcare & senior living - inclusivity of cutlery design in foodservice
Forindividualsexperiencingphysicalor cognitivedecline,thedesignofeverydaytools mattersenormously.Cutlerythatiseasyto grip,manage,anduseindependentlycan meaningfullysupportdignityandautonomyat mealtimes.2,18
Inhealthcare&seniorlivingsettings,hygiene andsafetyareafocus.Biodegradablecutlery thatismoisture,oil,andgrease-resistant withoutchemicalresiduesoraddedPFAS coatingsisoneofthefewconsiderationsto ensurefoodsafetystandards.13
Broaderenactmentofalternativematerialsin healthcare&seniorlivingsettings,however,is shapedbyacomplexweboffactors:cost,
hygienestandards,staffandpatientacceptance, andregulatorycompliance.4,18Whatisclearis thateffortstoreduceplasticwastein healthcare&seniorlivingandwiderother settingsareaccelerating,drivenbyregulatory pressureandagrowingconsensuson environmentalresponsibility. 1,11,8
Key things to consider in transitioning cutlery items in healthcare & senior living operations:
• Evaluateergonomicsanddesign,considering handledimensions,weight,andgripsurface toensureinclusiveuseforpatients.
• Considerthesensoryexperience,suchas surfacetexture,forresidentswithcognitive impairmentandsensorysensitivity.
• Consultwiththeappropriateprofessional whocanalsoevaluatecutleryoptionsfor patientswithdexteritychallenges.
• Ensuretheproductmeetsthefoodsafety andhygienestandardsrequiredbyyour provinceorstateregulatoryauthorities,and documentsuppliercertificationstosupport inspectionreadiness.
How to make the switch to paper cutlery in foodservice operations
Today’sconsumersaremoreinformed.They lookbeyondpricetagsandconveniencetoask harderquestions:Wheredidthisproductcome from?Howwasitmade?Whathappenstoit afterIamdonewithit?Thisshiftinconsumer behaviorisnotanichetrend.Itisreshaping entireindustries.
Forbusinessesthatwanttoalignwiththese evolvingexpectationswhilemakingaconcrete contributiontowastereduction,switchingto paper-basedorcompostablecutleryrepresents oneofthemostpracticalandimmediatesteps available.
Achievingasuccessfulintegrationrequiresan approachthatconsidersoperationalcostsand workflowandenablesaseamlesstransition.
Other considerations for transition for cutlery in foodservices:
• Ensuringthatallpaper-basedproductscarry arecognizablecertificationlikeFSC® CertifiedandBPICertifiedCompostable.
• Checkthedesignforergonomicstoensure inclusivityandcomfortofuse.
• Wastemanagementafteruse(compostable, biodegradable,orrecyclable)
What to look for in paper cutlery
Engineeredwithlayersofpressed,food-grade paper,theSyscoEarthPlusPaperCutleryis sturdyenoughtoholditsshapewithbothhot andcoldfoods,makingitidealforquick-service healthcare&seniorlivingoperatorslookingto reducetheirenvironmentalfootprintwithout sacrificingperformance.
AnotherbeneficialfeatureoftheEarthPlus PaperCutleryisitsergonomicdesign,which providesacomfortablelength,asmoothtouch, andenhancedgrip,helpingreducehand fatigue.Eachcutleryhasitsownunique feature:forthefork,angledtinesareaddedfor comfortanddurability,whichprovidesbend andbreakageresistance;fortheknife,the uniquelyplacedpressurepointforbetter
controlandpressureaidsincuttingfood effortlesslywithoutexcessiveforce;andlastly, thespoon,thedeep-welldesignwithacurved anglehelpsgiveyouafullscoopofyourfood, ensuringeverylastbiteiscapturedwithease.
MadefromFSC®Certifiedpaperthatsupports responsibleforestrypractices,its100%paperbasedconstructioncontainsnoplasticlining andawater-basedcoatingthatenhances strength,durability,andsmoothfeel.6
TheEarthPlusPaperCutleryholdsthe followingcertifications,whichalignwiththese qualifications.ItisFSC®Certified,BPICertified Compostable,Gluten-free,andNoPFASAdded. Thisensuresitmeetsrigorousfoodsafetyand environmentalstandards.
The bottom line and impact of paper cutlery
PaperCutlerydeliverstangibleenvironmental benefitsacrossmultipledimensions.Replacing plasticcutlerywithcompostablealternatives significantlyreducesthevolumeofpersistent plasticwastethatpollutesecosystems worldwide.23Theproductionofbiodegradable cutleryalsotypicallygeneratesfewer greenhousegasemissionsthanconventional plasticmanufacturing.14
Bydrawingonrenewableresourcessuchas responsiblysourcedpaperratherthanfinite fossilfuels,compostablecutlerysupportsthe principlesofacirculareconomy.Itcontributes tomoresustainablesupplychainsoverall.4
Forfoodserviceinrestaurant,healthcare,or seniorlivingspaces,thetransitiontopaperbasedcutleryisbotharegulatoryinevitability andanopportunitytoreduceenvironmental impact,meetpublicexpectations,andalign withprocurementandsustainability commitments.
References
1.Allison,A.L.,Baird,H.M.,Lorencatto,F.,Webb,T.L.,&Michie,S. (2022).Reducingplasticwaste:Ameta-analysisofinfluenceson behaviourandinterventions.JournalofCleanerProduction,380, 134860.https://doi.org/10.1016/j.jclepro.2022.134860
2.Chen,H.,Anton,N.,Holden,R.J.,&Yu,D.(2024).Kitchen ergonomicsinhealthandhealthcare:Arapidscopingreview. HumanFactorsinHealthcare,5,100069. https://doi.org/10.1016/j.hfh.2024.100069
3.EarthDay.(2023).Plasticpollutionfacts. https://www.earthday.org/fact-sheet-plastics-in-the-ocean/ 4.EllenMacArthurFoundation.(2021).Thecirculareconomy solutiontoplasticpollution.https://ellenmacarthurfoundation.org
5.EnvironmentandClimateChangeCanada.(2021).2021–22 DepartmentalPlan(TechreportNo.null).
6.EPA(U.S.EnvironmentalProtectionAgency).(2022).Factsand figuresaboutmaterials,waste,andrecycling. https://www.epa.gov/facts-and-figures-about-materials-wasteand-recycling
7.FSC(ForestStewardshipCouncil).(2024).Missionandimpact. https://fsc.org
8.Jiao,H.,Ali,S.S.,Alsharbaty,M.H.M.,Elsamahy,T.,Abdelkarim, E.,Schagerl,M.,Al-Tohamy,R.,&Sun,J.(2024).Acriticalreviewof plasticwastelifecycleassessmentandmanagement.Ecotoxicology andEnvironmentalSafety,271,115942. https://doi.org/10.1016/j.ecoenv.2024.115942
9.Mathew,A.,Isbanner,S.,&Rundle-Thiele,S.(2024).Reducing plasticwasteintheworkplace:aprogramevaluation.Journalof SocialMarketing,14(2),228–249.https://doi.org/10.1108/jsocm05-2023-0115
10.Moshood,T.D.,Nawanir,G.,&Mahmud,F.(2021). Sustainabilityofbiodegradableplastics:areviewonsocial, economic,andenvironmentalfactors.CriticalReviewsin Biotechnology,42(6),892–912. https://doi.org/10.1080/07388551.2021.1973954
11.NationalGeographic.(2019).Planetorplastic? https://www.nationalgeographic.com/environment/article/plastic -pollution
12.Ramos,T.,Christensen,T.B.,Oturai,N.,&Syberg,K.(2023). Reducingplasticintheoperatingtheatre:Towardsamorecircular economyformedicalproductsandpackaging.JournalofCleaner Production,383,135379. https://doi.org/10.1016/j.jclepro.2022.135379
13.Tudu,P.N.,&Mishra,V.(2023).AnEco-FriendlyAlternativeto PlasticCutleryandFoodPackaging: ACaseofEcowareinIndia.In AsianJournalofManagementCases(Vol.22,Issue1,pp.64–79). SAGEPublications.https://doi.org/10.1177/09728201231190189
14.UNEP(UnitedNationsEnvironmentProgram).(2021).From pollutiontosolution:Aglobalassessmentofmarinelitterand plasticpollution.https://www.unep.org/resources/pollutionsolution-global-assessment-marine-litter-and-plastic-pollution
15.Vasse,G.F.,&Melgert,B.N.(2024).Microplasticandplastic pollution:impactonrespiratorydiseaseandhealth.European RespiratoryReview,33(172),230226. https://doi.org/10.1183/16000617.0226-2023
16.Yang,Y.,Jalalah,M.,Alsareii,S.A.,Harraz,F.A.,Thakur,N., Zheng,Y.,Koutb,M.,Yoon,Y.,&Salama,E.-S.(2024).Plasticwastes (PWs)andmicroplastics(MPs)formation:Management,migration, andenvironmentalimpact.JournalofEnvironmentalChemical Engineering,12(3),112926. https://doi.org/10.1016/j.jece.2024.11292
17.Yin,Y.,&Woo,M.W.(2024).Transitioningofpetroleum-based plasticfoodpackagingtosustainablebio-basedalternatives. SustainableFoodTechnology,2(3),548–566. https://doi.org/10.1039/d4fb00028e
18.Zhang,Q.,Lin,Y.,Liu,X.,Zhang,L.,Zhang,Y.,Zhao,D.,Lu,Q.,& Jia,J.(2021).DiabeticPeripheralNeuropathyAffectsPinchStrength andHandDexterityinElderlyPatients.NeuralPlasticity,2021,1–8. https://doi.org/10.1155/2021/9959103
LOOKING FOR MORE Disposable
FOODSERVICE SOLUTIONS?
Elevate every occasion with curated menus for special moments in healthcare and senior living.
Celebrate. Customize. Delight.
Whetheryou’recelebratingaholiday, milestone,orcommunityevent,Sysco Healthcare&SeniorLiving’sSpecial EventMenusmakeiteasytoimpress withoutoverburdeningstaff.Ourcurated selectionsspaneleganthorsd’oeuvresto comfortinghot-and-coldfare,helpingyou craftmenusthatreflectyourresidents’ tastesanddietaryneeds.Withflexible options,seasonalvariety,andtrusted Syscoquality,youcancreatememorable mealsthatbringpeopletogether.
Better, Safer Food:
WHY GLUTEN-FREE DIETS
MATTER IN HEALTHCARE
Forpeoplelivingwithceliacdisease,foodistheirmedicine. That’swhylosingcontrolovertheirownfoodisachallenge andasourceofanxiety–whentheyneedtogointohospital, retirementhomesorlong-termcare.
RoughlyonepercentofCanadianshaveceliacdisease,andtherateof diagnosisisincreasing.foodservicemanagerswillbeseeingevenmore patientswithceliacdiseaseinthefuture,whichiswhyit’simportantto understandhowtomeettheirneedsandkeep themhealthy.
Belowaresomekeypointstohelpyoukeepceliacpatients'foodgluten free,therebykeepingpatientsandresidentshealthyandhappywhile avoidingnegativehealthcomplications.
Celiac Disease 101
Celiacdiseaseisanautoimmunecondition.Whensomeonewithceliac diseaseeatsgluten(foundinwheat,barley,ryeandregularoats,or otheringredientsmadefromtheseitems),theirsmallintestine becomesdamagedwhichcanleadtoavarietyofsymptomsandresult intheirbodybeingunabletoabsorbnutrientsproperly.Thereare morethan200celiac-relatedsymptoms,includingdigestiveissues, jointpain,dentalissues,neurologicalissuesandmore.
It’salifelongconditionthatrequiresvigilance-eatingfoodthatisnot glutenfree,orthathasbeencrosscontaminatedwithgluten,canmake patientsverysickand/ordelayrecovery.
Making Gluten-Free foodservice Work in Healthcare
JenniferMcDonaldisManager,NutritionServicesatOntarioShores CentreforMentalHealthSciencesinWhitby,Ontario.Shehasworked inhospitalsformorethan20yearsandsincejoiningtheteamat OntarioShoresCentrehashadtheopportunitytoworkina“scratch” kitchenwithRedSealcooks.
“It is really important to make sure the diet for these patients is truly gluten-free, so they do not develop negative symptoms,” saysMcDonald. “Also, because of the relatively long length of stay at our treatment centre (months to years) the diet needs to be good quality and have variety.”
FrankMerrill,CulinarySpecialist,Healthcare andSeniorLivingatSyscoCanadaagrees.His adviceforfoodservicemanagersistomake surethey’reregularlycoachingandeducating staff,andauditingfoodpreparationandservice toensuresafegluten-freefoodreachesthe resident.
“Ifresidentsortheirfamiliesareconcerned aboutthedietnotbeingglutenfree,double checktheingredientsonthepackaging. Sometimesitemsthatwereglutenfreeinthe pasthavebeenreformulated,”hesays.
Whatdoessafe,satisfyinggluten-freefoodlook like?BothMerrillandMcDonaldcitevariety, safefoodhandling,andengagementwiththe patient/resident/familyaskey.Theirtips include:
• Findoutfromthepatient/resident/familyon admissionwhattheyeatathomeandwhat youcanprovide.Thishelpsreducefood wasteandimprovesatisfaction.
• Thefamilymaybeabletobringinsome favouritefoodstoincreasevariety.Make surethesearelabelledglutenfreewiththe client’snameanddate.
• Offerasmuchvarietyaspossible. Getyour frontlinestaffonboard,helpthemtothink “outsidethebox”toadjustrecipes,ormake newitemstooffermoreandbettertasting gluten-freeproducts.Forexample,thicken soupwithmashedpotatoesratherthan usingwheatflourasathickener.
• Encouragetheuseofgluten-freeitems acrossasmanydietsaspossible.For example:usegluten-freesoupandgravy bases,gluten-freesoysauce,andgluten-free saladdressingsforeveryone.
• Consideralteringsimplebakeddessertse.g.,usegluten-freeoatsandgluten-free flourinapplecrispsasacost-effectiveway toprovidepatients/residentsacomfortfood.
• Wherepossible,useadistributororvendor whomakesiteasytoidentifygluten-free products-e.g.,withSysco,type“gluten-free” inthesearchboxoftheorderguideandyou willseeallthegluten-freeoptions.
• A“write-inlist”orlistofgluten-freeitems thatarealwaysavailable,outsideofthe menuservedthatday,canhelptoprovide variety.Theseitemsareideallynonperishableorfrozenandindividually wrappedtoeasilyaugmentthepatient’s menu-e.g.gluten-freemuffins.
• Ifyouaregoingtoservegluten-freebreadit shouldbewarmedotherwiseittendstobe dry-placeitinawaxpaperbagunderthelid onthehotsideofrethermalizationtrays,or warmitinawaxpaperbagfordiningroom settings.
• Considerbringinginsomeitemsyoudon’t normallyservefromthegrocerystoretoadd variety.
• Limitcrosscontaminationby:designatinga gluten-freeprepareaispossible,ifnot possiblepreparegluten-freeitemsbefore gluten-containingitems;usingcleanutensils andequipmentforgluten-freefood preparation;labellingcontainersand individualportionsofgluten-freeproducts clearly;usingsqueezecontainersor individualpackagesforcondiments;using new/separatewater,oil,andutensilsfor cookinggluten-freefoods.
• Colourcodecuttingboardsandutensilsfor gluten-freeuseanduseparchmentpaper undergluten-freeitemsongriddles(e.g., whenmakingagluten-freegrilledcheese sandwich).
• Ifyoucan’tcontrolcrosscontaminationin yourkitchen,considerpre-packaged“glutenfree”mealswhichjustneedheating.One supplierofsuchmealsisApetitoCanada.
Celiac Canada’s Gluten-Free foodservice in Healthcare Guide
Recognizingthatmanyfoodserviceteamsneed support,CeliacCanadadevelopedapractical resource–afreeguidepackedwith informationtohelpfoodservicemanagers improveserviceforthegrowinggluten-free population.Itincludesteachingtoolsforfront linestaffandcanbe downloaded here.
Why Was the Guide Created?
Manyhealthcareworkersandmanagershave notbeentrainedingluten-freefoodservice andareunawarethatfoodtheyservemay makethoseintheircaresicker.Theguide supportsimprovingknowledgeofgluten-free foodservicewhichwillhelpreducerecurring illnessamongpatientsincare,andalso ultimatelysavelives.
Doris Foster, President and Board Chair at Celiac Canada
“Givenpressuresinhealthcare,it’schallenging tomeettheneedsofavarietyofdiets,and manyworkershaven’thadthechancetoget trainedorfullyunderstandtherequirementsof thegluten-freediet,”explainsleadauthorDoris Foster,PresidentandBoardChairatCeliac Canada,andpreviouslyaRegisteredDietitian andDirectorofNutritionServicesinhospitals formanyyears.“Wedidaglobalscanbutfound veryfewcomprehensivetrainingresourcesfor gluten-freefoodserviceinhealthcare.”
CeliacCanada’sfreeguideincludes downloadabletoolsthatmakeiteasyfor managerstoteachstaffkeypoints.“Learningto servesafe,great-tastinggluten-freefood improvespatienthealthandqualityoflife significantly,”explainsFoster.
How You Can Help
Byworkingtogether,wecanimprovethe livesofgluten-freepatientsandlong-term careresidents.
1. Download the guide forfree.
2. Keepitasareferencetohelpyouwhen trainingstafforwheneveryouhave questionsrelatedtogluten-freeservice.
3. Sharethelinkwithotherfoodservice managersinyournetwork.
Nourishing Excellence: Best Practices to Elevate Healthcare & Senior Living Dining Across Canada AVAILBLE NOW!
SyscoandSuzanneQuiring,RDareproudtopresentabrand-newflipbookforourHealthcare&Senior LivingCustomers!Thisflipbookcapturestheamazingworkhappeningnationwide,highlighting innovativeapproaches,sharedsuccesses,andactionableinsights.Summarizingresponsesto Suzanne’seightkeyquestionsfromthe2025SyscoHealthcare&SeniorLivingShows,itshowcases richdialogueandcreativethinkingontopicslikemaximizingresidentchoice,gatheringtimely feedback,celebratingbirthdaysontheactualday,providingpuréedmealswithdignity,stayingcurrent withbest-practicetools,andadaptingtoevolvingresidentandteamneeds.
Morethanarecap,theflipbookisasnapshotofwhat’spossiblewhenwelisten,challenge assumptions,andthinkdifferently.It’sauniqueopportunitytolearnfromoneanother,buildonthese ideas,andcontinueadvancingnutritionandfoodserviceinHealthcare&SeniorLiving.
Regional Healthcare Shows!
NOURISH | EMPOWER | THRIVE
Asthisshowseasoncomestoaclose,we’re reflectingonanincredibleyear connecting with over 1,000 healthcare and senior living customers from coast to coast atourshowsin Ottawa,Halifax,Mississauga,Montreal,Calgary, andRichmondandWinnipeg!
TheFall2025/Spring2026SyscoHealthcare& SeniorLivingShowshavebeenatruecelebration ofinnovation,education,andconnection. Each show offered an outstanding lineup of vendors in our vendor food show,givingcustomersthe chancetosamplethelatestandgreatestproducts intheindustryanddiscoverideastoelevate diningexperiencesintheirhomes.
Theseeventsaremorethanjustshowcases they’reopportunitiestoconnectwithour customers,exchangeinsights,andcollaborate withvendorsandpeers.Theconversations, sharedexperiences,andinspirationgainedateach stophelpstrengthenthehealthcareandsenior livingfoodservicecommunityacrossCanada.
Save the Dates!
REGISTRATION OPENING SOON!
ATLATNIC
October 7, 2026: Moncton, NB
PRAIRIES
November 4, 2026: Regina, SK
ONTARIO
March 3, 2027: Mississauga, ON
QUEBEC *Food Show Only
Late March/ Early April: Montreal
BRITISH COLUMBIA
May 4, 2027: Richmond, BC
ALBERTA
June 8, 2027: Edmonton, AB
We’realreadyplanningourFall2026and Spring2027shows,somarkyourcalendars andsavethedates.Here’stoanotherseason aheadoflearning,connection,innovationand sharedideas!
Review A YEAR IN
• ~1,000Healthcare&SeniorLivingprofessionals reachedacrossCanada
• 100+vendorsshowcasingcoast-to-coast productinnovation
• Thousandsofsamplessharedsparkingnew menuideationCanada-wide
• Engagingeducationsessionson:Rediscovering PlayatWork,ChangeManagementBestPractices andFuture-ForwardMenus
• High-impactnetworkingopportunitiesthat sparkedmeaningfulconnections
• Cross-functionalcollaborationacrossoperators, suppliers,andindustryleaders
Nourishing Kitchen RECIPE BOOK
Designedinpartnershipwithourvendorcommunity andSysco’sCulinaryConsultantstoprovidedelicious &healthcarefriendlyrecipeideasthatwillbesureto makeanimpactonyourseniorlivingmenu!
Building Inclusive Menus CULTURAL NOURISHMENT
Syscounderstandstheimportanceofcraftingmenusthatreflectculturaldiversity.Tosupport this,weofferfeaturedculturaltoolkitsthatincludecuratedrecipes,productrecommendations, andguidanceonincorporatingculturaldishesinarespectfulandauthenticway.
Spilling
THE TEA
Bringing Generations Together
Teaisn’tjustabeverage itcreatesapause,a ritual,areasontostaylonger(andordermore). WithtrustedbrandslikeRedRoseandSalada,you candeliveraconsistent,boldblackteaexperience thatyourguestsrecognizeandcomebackfor.Pairit withdesserts,breakfast,orafternoonofferingsto increasecheckaverageseffortlessly.
Teaisn’tjustamenuitem it’soneofthemost profitabledecisionsyoucanmake.Withlowinputcosts andapremiummenuprice,teaconsistentlydelivers marginsnorthof90%.Asimplecuptransformsintoone oftheeasiestwaystogrowprofitwithoutadding operationalcomplexity.
Did you Know...
3 Easy Elements for Afternoon Tea
• Fingersandwicheswithfillingssuchascucumber andsmokedsalmon,oreggandcress.
• Sconespairedwithclottedcreamandjam.Best servedwarm.
• Cakes butkeepthemsmallanddelicateas afternoonteaismeanttobealightmeal.
Why Tea Outperforms Coffee
Unlikecoffee,teaisbrewedbythecup meaningless wasteandtightercostcontrolaswellasfaster,simpler preparationforyourteam.Theresult?Moreprofit,less effortwithall-dayversatility(breakfasttoevening).
• Tea is the #3 ranked beverage in Canada
• Tea is the most profitable menu item
• 48% of Canadians drink tea at least once a day, and 59% at least weekly
• You can brew any tea in large quantities the night before for fresh brewed iced tea
Orange Spiced Tea Cookies
There’ssomethingmagicalabouttea thewayitslowstimeandbringspeoplecloserwithevery sip.Whenteameetscookies,thatmagicdeepens.It’scomfortandconnectionallinone.Thekind ofsimplemomentthatturnsintosomethingmemorable.Becauseteaismeanttobeshared.
Ingredients
• 2¾cupsall-purposeflour
• 1tsp.bakingsoda
• 1/2tsp.bakingpowder
• 1/2tsp.salt
• 4RedRoseblackteabags
• 1cupofsugar
• 2tsp.groundcardamom
• 1tsp.groundginger
• 1tsp.nutmeg
• 1½tsp.blackpepper
• 1Tbspheavycream
• 1Tbsporangezest
• 1cupsoftenedbutter
• 1egg
• 1/2tsp.vanillaextract
Directions
Time: 35 mins
Yield: 2 dozen
1. Lineabakingsheetwithparchmentpaper.
2. Inalargebowl,sifttogetherflour,bakingsoda, bakingpowder,andsalt.
3. Removethetealeavesfrombagsandaddthem tothedryingredients.
4. Inasmallmixingbowl,combinesugar, cardamom,ginger,nutmegandpepper.
5. Inalargemixingbowl,beatthebutterand sugar-spicemixtureuntillightandfluffy.
6. Beatintheeggandvanillaextract.
7. Slowlyfoldinthedryingredientsuntiljust combined.Becarefulnottoovermix.
8. Scoop1tablespoonofdoughandrollintoballs.
9. Place12doughballsonabakingsheetabout2 inchesapartandpressslightlytolightlyflatten.
10. Bakeat350Ffor12minforasoftertexture,14 minforacrisperedge.
Nourished Aging TOOLKITS
DiscoverSyscoNutritionServices’toolkitseries packedwith practicaltipsandeducationalinsightsdesignedforsenior living.Theseeasy-to-useresourceshelpteamsstayinformed, implementbestpractices,andelevatethequalityofcareevery day.Turnknowledgeintoactionandmakemealtimeand nutritionmanagementsmarter,simpler,andmoreeffective!
Healthcare FOOD SUSTAINABILITY IN
Lillian Lau, MscAHN, RD
“In the healthcare industry, embracing sustainable food practices is not merely an environmental or ethical concern; it also contributes to improved health outcomes for residents and enhances operational efficiencies in foodservices.”
What is Food Sustainability
Theglobalpopulationcontinuestogrow,and theeffectsofclimatechangearebecoming morepronounced.Asaresult,theneedfor sustainablefoodpracticeshasbecome increasinglyimportant.
Sustainablefoodpracticesaredefinedasafood systemthatensuresfoodsecurityandnutrition forall,whilesafeguardingtheeconomic,social, andenvironmentalfoundationsessentialto sustainfoodsecurityandnutritionfor generationstocome.¹
Sustainablefoodsystemsareessentialto providenourishmentforeveryone,bothnow andinthefuture.²Thisincludesensuring accesstosufficient,nutritious,affordable, delicious,diverse,andculturallysignificant food.²Furthermore,suchsystemssupport physicalandmentalwell-beingwhile respectingtheintegrityofecologicalandsocial systems.²
Food Sustainability in Healthcare and its Benefits
Incorporatingsustainablefoodpracticeswithin healthcarecansignificantlyimpactboththe healthofthecommunityandtheenvironment.
Health Benefits
Studiesindicatethatsustainablefoodpractices canimproveresidentorpatientrecoveryand mayhelpdecreasethedemandforhealthcare services.²Thesepracticestypicallyinclude plant-baseddietsandnutrient-densewhole foods,withreducedmeatconsumption. Ultimately,thiseatingpatternsupportschronic diseasemanagementandmaycontributeto loweringlong-termhealthcareexpenses.²
Environmental Benefits
Byadoptingsustainablepracticesinsourcing, preparing,anddisposingoffood,wecan significantlyreduceenvironmentalimpact.For example,aglobalshifttoaplant-baseddiet couldleadtoasubstantial50%reductionin greenhousegasemissions.³
Operational Benefits
Integratingsustainablepracticesinto foodserviceoperationscanofferarangeof benefits,includingreducingwaste,managing costs,andimprovingresidentsatisfaction.
How to Implement Sustainable Food Practices in Healthcare
Whileadoptingsustainablefoodpracticesin healthcarerequireschange,italsopresents opportunitiesforinnovationandleadership.In thissetting,sustainablefoodpracticesmay include:
Sourcing Food Responsibly
Prioritizingresponsiblefoodsourcinghelps reduceemissionsandmanagerisingfood costs.⁴Healthcareorganizationscanconsider sourcingproductsfromvendorsinnearby provincesorstates,choosingeco-certified items,andselectingproductsthatsupport animalwelfare.⁵
Additionally,purchasinglocallysourcedfoods supportslocaleconomies,reducescarbon footprint,andimprovestraceabilitywithinthe foodsystem.⁴Thisnotonlyadvances sustainabilitybutalsoensurespatientsreceive high-quality,nutrient-densemeals.
Establishinganon-sitegardenisanother effectivewaytopromotesustainablefood practices.Itcanenhancebiodiversitywhile creatingopportunitiesforresidentsandstaffto engagecollaboratively,increasingawarenessof sustainablepracticesandhealthyeating.² Furthermore,itofferstherapeuticbenefitsby supportingmentalhealthandoverallwell-
Creating a Sustainable Menu
Healthcareorganizationscanchampion sustainabilitybyadoptingmenusthatinclude foodswithalowerenvironmentalimpact,such asplant-basedoptions.⁵
A sustainable menu also focuses on:
• Foodquality:Taste,freshness,andseasonal ingredients⁵
• Socialvalues:Animalwelfare,equality,and justice⁵
• Environment:Climatechange,landuse,and biodiversity⁵
• Health:Safety,nutrition,andavailability⁵
• Economy:Affordability,foodsecurity,jobs, andworkingconditions⁵
• Governance:Transparency,ethicalvalues, andinternationaldevelopment⁵
Other ideas for sustainable menus include:
• Usingseasonalingredientsandchoosing vendorsthatsupportlocalfoods
• Designingmenusthatrepurposeleftoversto reducewaste
• Reducingpackagingbypurchasinginbulkor selectingmoresustainablepackaging options
• Incorporatingmorebeansandlegumes, whichareamongthemostsustainableand cost-effectiveproteinsources
Menu inspiration:
• Combineplant-basedandanimalproteinsin familiarrecipes(e.g.,beefandlentilchili)
• Addplant-basedtoppingsorgarnishes,such asroastedchickpeasonsalads
• Incorporateplant-basedingredientsin creativeways,likeblackbeanbrownies
• Adaptclassicdisheswithaplant-basedtwist, suchasvegetariantacoswithbeans,lettuce, tomato,andavocado⁶
• Offersimple,versatileoptionslikebaked beansontoastoraddingbeanstosoupsand stews⁶
Managing Food Waste
Implementingwastereductionstrategiesis essentialforfosteringsustainability.Studies indicatethatapproximately10–15%offoodis wastedinhospitals.³Contributingfactors includechallengeswithmenuplanning,food quality,mealtimepractices,andinaccurate forecastingoffoodproduction.
Tips to reduce food waste:
• Standardizeportionsizesandserving utensils
• Tailornutritioncarebasedonresidentneeds andpreferences
• Implementwasteanalysismanagement practices(e.g.,platewasteaudits)
Strategies to manage food waste include:
• Compostingfoodscraps(on-siteoroff-site)³
• Safelydonatingsurplusfood³
• Recyclingpackagingmaterials³
• Improvinginventorymanagementand portioncontrol³
Itisimportanttoalignmenuswithresident preferences,identifypatternsthroughwaste audits,andadjustproductionlevels accordingly.Leveragingtechnology,suchas Sysco’sSynergyTechSuite,canhelpstaffadapt tooperationalchangesbyoptimizing productionandgeneratingreportstotrack foodwasteatthepointofservice.
Additionally,increasingawarenessamongstaff andpatientsaboutwastereductionpractices canfurtherenhancetheeffectivenessofthese initiatives.
4
Facilities & Equipment
Investinginenergy-efficientkitchenappliances andwater-savingtechnologiescanhelpreduce theenvironmentalimpactoffoodpreparation.⁵ Facilitiescanalsoexploresustainablecooking methodsthatrequirelessenergyandgenerate lesswaste.⁵Regularequipmentmaintenance andefficientkitchenpracticesfurthersupport theseeffortsandhelpmaximizelong-term benefits.
Sysco and Food Sustainability
SustainabilityisanintegralpartofSysco’s RecipeforGrowthbusinessstrategy,with businessgoalscloselyalignedwith sustainabilityobjectives.Asagloballeaderin foodservice,Syscoiscommittedtogrowing responsiblyandpurposefullywhilehelping leadtheindustrytowardamoresustainable future.
Sysco’scommitmenttothehealthcaremarket includesprovidinghigh-quality,sustainably sourcedproductsdesignedtomeettheunique needsofthehealthcaresegment.
SustainabilityisessentialtoSysco’sbusiness,as itreliesonthehealthoftheplanetandthe resilienceofglobalfoodsystems.Sysco suppliesproductsresponsiblybyimproving animalwelfareinthefoodserviceindustry, minimizingnegativeenvironmental,social,and ethicalimpactsinsourcing,andensuringthat humanrightsarerespectedacrossits operationsandglobalsupplychain.
Sysco’s Sustainability Goals
Sysco’ssustainabilitystrategyfocusesonthreekeyareas: People,Products,andPlanet.
People
Syscobelievesincaringforpeoplebyinvestingin colleagues’growthandwell-being,givingbackto communities,fosteringadiverse,equitable,andinclusive culture,andensuringeveryonefeelswelcomeatSysco’s table.
Products
Syscoiscommittedtoprovidingaccesstomore responsiblysourcedandenvironmentallyconscious productsthroughitsOnePlanet.OneTableassortment. Thisincludesimprovinganimalwelfareinthe foodserviceindustry,minimizingnegative environmental,social,andethicalimpactsin sourcing,andensuringthathumanrightsare respectedacrossoperationsandthesupplychain.
Planet
ProtectingthehealthoftheplanetisessentialtoSysco’s businessandpurpose.Syscoisdrivingcollaborationto accelerateclimateactionintheindustrybyreducing emissions,advancingsustainableagriculturepractices, anddivertingwastefromlandfills,helpingpreserve naturalresourcesforfuturegenerations.
References
USDepartmentofAgriculture(n.d.).Definition:SustainabilityandFoodSystems.USDA. RetrievedOctober9,2024,fromhttps://www.usda.gov/oce/sustainability/definition
CutbillJ,LalandeA,PaczkaGiorgiL,DevittK,JanousekS.(2024).FoodInfrastructurefor PlanetaryHealth.CASCADES(CreatingaSustainableCanadianHealthSysteminaClimate Crisis).Retrievedfromhttps://cascadescanada.ca/resources/food-infrastructures
TheCanadianCoalitionforGreenHealthcare(n.d.).Healthy&SustainableFoods. RetrievedSeptember27,2024,fromhttps://greenhealthcare.ca/healthy-andsustainable-food/
GreenHealthcare(n.d.).LocalFoodBackgroundGuide.RetrievedSeptember27,2024, from https://www.greenhealthcare.ca/images/projects/localfood/Local%20Food%20Backgr ound.pdf
NourishSustainableMenuCollaborative(2019).AGuidetoSustainableMenus.Retrieved September27,2024,from https://static1.squarespace.com/static/58829365c534a576e10e3a5c/t/5fcfad387c363 62741ba5769/1607445818187/guide_en-1.pdf
UnlockFood(n.d.).AllAboutLegumes,Peas,BeansandLentils.RetrievedSeptember27, 2024,fromhttps://www.unlockfood.ca/en/Articles/Cooking-FoodPreparation/Cooking-with-Legumes.aspx
Did You Know?
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