{"id":1902,"date":"2026-01-29T13:38:29","date_gmt":"2026-01-29T18:38:29","guid":{"rendered":"https:\/\/observatoire.inaf.ulaval.ca\/?p=1902"},"modified":"2026-07-21T10:06:36","modified_gmt":"2026-07-21T14:06:36","slug":"virage-vege-dans-les-hopitaux-et-chsld","status":"publish","type":"post","link":"https:\/\/observatoire.inaf.ulaval.ca\/en\/virage-vege-dans-les-hopitaux-et-chsld\/","title":{"rendered":"A shift toward vegetarian diets in hospitals and long-term care facilities"},"content":{"rendered":"\n

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Veggie spagh at the long-term care facility<\/h4>\n \n

Anne-Sophie Morisset, the lead researcher for the Institutional Food Services area of the Food Quality Observatory, was consulted for this article on vegetarian diets in institutional facilities.<\/p>\n

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Given that the EAT-Lancet Commission is calling for a transformation of our diet to protect global health and that Canada\u2019s food guide also recommends eating plant-based proteins more often, many healthcare institutions now offer a wide variety of vegetarian options on their menus.<\/p>\n

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According to Dr. Morisset, changes must be made gradually and must take into account user acceptance.<\/p>\n

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A tool for assessing and monitoring the quality of food offerings in Quebec healthcare facilities has been developed by the Food Quality Observatory and is expected to be made available to healthcare institutions shortly.<\/p>\n

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To read the article (French only)<\/strong>: https:\/\/www.lapresse.ca\/actualites\/environnement\/alimentation\/virage-vege-dans-les-hopitaux-et-chsld\/2026-01-29\/du-spag-vege-au-chsld\/c-est-une-sauce-aux-lentilles-et-c-est-tres-bon.php<\/a><\/p>\n

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