Hospital Food Interview
A continuation of my interview with John Turenne and Jamie Harvie.
Hospital food- the good, the bad and the tasteless. Read on to discover who is making changes, where and how because we all know the why (most hospital food is terrible!)
Recently, when a friend of mine delivered her baby here at a Toronto hospital, I stopped by to visit her during her dinner time. The tray she was served was appalling! Grey roast beef, reconstituted flakes of potato (passing as mashed potatoes), dull peas and carrots sitting in a soggy bath of water and a ready-made piece of chocolate cake from a mix. She told me this was pretty typical. Just as shocking was the fact that my friend's husband told us that the visitor's cafeteria only served "junk food" and that he had eaten his fair share of hot-dogs over the past few days. So much for healthy eating in a place that's supposed to make you better, not worse! At any rate, I was reminded about how lack-lustre our hospital food usually is and I started to wonder why.
Below, you'll read the continuation of an interview I was lucky enough to have with John Turenne and Jamie Harvie- two men who are working hard to change the grim reality most of us face when dining in institutions. If you missed the first part, click here- it's a fascinating read (those of you who have ever had to eat at a hospital will know exactly what these gentlemen talking about!).
Food Trends (FT): What can be done to put better food on patients' plates and in canteens/cafeterias in hospitals?
John Turenne (JT): Create a lead team of stakeholders to come up with a realistic, yet somewhat aggressive action plan that prioritizes what needs to be addressed, in what order, with what resources, by who and by when. In most cases, this means taking a step back and going with simpler, seasonal and local menus that focus on fresh food prepared so that its integrity is not compromised. Other steps will include things such as Jamie suggested, hormone free milk, antibiotic free protein items (chicken, beef), sustainably caught seafood, organic or IPM produced produce, etc.
Jamie Harvie (JH): Connect a public health agenda to agriculture agenda for one. Or an environmental agenda.
FT: Who is currently doing a good job of this and how did they get there?
JT: In terms of hospitals, I think Jamie has a better sense of this and names some very good examples. I think another is Good Shepherd Medical Center in Hermiston, Oregon and hopefully soon one that I’m just beginning to do some work with.
JH: Lots of good examples! Come to FoodMed and learn more. But in short, through education, baby steps and not taking no for an answer. Catholic Healthcare West, Kaiser Permanente, St. Luke’s Hospital are good examples to look at.
FT: Is there one country you know of that leads in this area?
JT: Again, I defer to Jamie in terms of healthcare. I think in food service in general, some European countries have taken the lead. See Rome Italy’s school food programs as an example.
JH: UK has some great examples as does the US. Hard to really say one is better or worse as there are two different systems. It is hard to compare systems. Canada and UK are more similar than the US, as healthcare in these countries is more similar. The potential to change things may be greater, as the government plays a greater role in policy, etc though in the US, healthcare competition is the driver. It seems in the UK and Europe the citizens understand these issues far more than here in N. America.
FT: How much of this current situation is economically driven and how much of it is complacency?
JT: Ah, great question! I think its both. But if the actual operators were asked, they would almost all say its about dollars and cents. To me it’s really about “moving peoples’ cheese”! It’s about the fear of change.
JH: It is a system that has developed over 50 years, so in the short term it may appear that there are some economic issues, as industry players, etc will have to shift, change and/or reconfigure their business model. What has been good for them may not fit within the vision of a future food system. But all the hospitals we are working with are seeing that it doesn’t cost more. I believe if people/ decision makers understood the issue, they would engage. We have seen it happen in other areas, mercury, waste, etc. Does that mean that we will never have laggards? Of course not, but we can change….
FT: Have you been sick and had to eat "hospital food?" What was it like?
JT: Thank God, I have not, but have had family who has and have been appalled by the food. In several cases, I’ve actually been solicited to help organizations after a ‘mover & shaker’ (policy maker) succumbed to the food at a hospital stay.
JH: Yes. Not very good. Primarily over cooked, and bland. But , I am a food snob….
FT: How important a role does nutrition play in the recuperation process?
JT: I’m no expert, but there was a guy about 2500 years ago who said “Let food be thy medicine and medicine be thy food”. (Hypocrites) Let’s face it. More and more healthcare personnel are practicing preventative medicine. With the statistics what they are today about how much cancer, obesity and diabetes are diet related. We need to address our food systems before, during AND after hospital stays.
JH: Nutrition plays an important role always. But, you have to remember that these days hospitals are trying to get folks in and out of the hospital. Once you start eating, then it is time to be discharged. So we can’t discount it, but we want food that is attractive and tasty to get folks going….Again, when you look at the numbers, from the standpoint of public health we should not discount the high % of meals in the cafeteria where folks eat day after day. If the nurse and doctors are eating high fat, high sugar foods, how can they make good decisions for their patients? Obviously, this answer requires a far great depth of discussion.
FT: How long before hospitals all over North America switch over to better food?
JT: If they are on to the wave, like the rest of the institutional food services, it will only be a matter of time. People are beginning to ask for better food, beginning to demand to be treated better.
JH: It is happening very quickly, but the operative word is better. What does that mean to you, to me, or to a food service director? We can import all our broccoli and apples, raised organically from China, but is that better?
(NOTE: See discussion on Sustainable Food from the first installment with regards to Jamie's comment and tell me what you think in our discussion pages!)
FT: And for some levity: Hospital food or airline food- which is worse?
JT: Whew, good one Mary Luz. Considering that airline food has almost become a thing of the past, or the stuff they mostly offer in the terminals is fast food junk, I can’t compare hospital food to ‘nothing’.
JH: First class or steerage? Northwest or Air Canada? Patient food or cafeteria food? Arrghhhh!
Arrggg indeed! I for one am waiting for the tide to change- gladly so. What do you think readers? Time for change or happy as is? We all want to hear from you!
