There is no shortage of opinions – and misunderstanding – when it comes to hospital food. Two members of Capital Health’s Marketing and Communications team, Anastasia Knyazeva, a Mount Saint Vincent University co-op student, and Peter Graham, a senior advisor, went behind the scenes to uncover the truth about hospital food.
Capital Health’s Food and Nutrition Services employs 400 staff and operates seven days a week, 365 days a year, producing thousands of fresh, from “scratch” meals every day. The largest of their operations is the Central Kitchen, located at Camp Hill Veterans Memorial Building, which services the QEII Health Sciences Centre, as well as the Dartmouth General Hospital and the Nova Scotia Hospital. There are also smaller kitchens that serve fresh meals to the patients at Hants Community Hospital, Twin Oaks Memorial Hospital, Musquodoboit Valley Memorial Hospital and Eastern Shore Memorial Hospital.