Inclusion through Food, a Challenge for Institutional Food Services and Culinary and Food Service Management Education Programs (F/SI)
May 7, 2019 | 15:30 - 16:15Location: 225
Track: Entrepreneurial Approaches
In Canada, the people who use institutional food services in health centers are culturally diverse (for example, immigrants and First Nations).
Food (food itself, recipes, culinary techniques, and flavours) is key to maintaining the identity and well-being of individuals and communities. In the context of healthcare, food plays an important role as a source of comfort and a type of both physical and spiritual care.
In institutional food services (hospitals, long-term homes for the elderly, and youth centers), there is still a long way to go in order to develop awareness about the needs of minority populations as well as a culturally acceptable and inclusive food offering.
Developing new practices in food services goes hand in hand with the adequate training of this sector’s future workforce. The training programs must adapt to help their graduates meet the current challenges in institutional food services in terms of inclusion and sustainable development.
Professor - Researcher
Institut de tourisme et d'hôtellerie du Québec (ITHQ)
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