Seasons Ontario Magazine

28

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SYSCO - FROM THE Ground UP I n a conversation about how food is planned, prepared and delivered at Seasons Retirement Communities, it’s important to understand where our food is sourced from. Not long ago, retirement living had a reputation that food was boring and void of nutritional value. However, many retirement communities are changing perceptions by creating fresh, locally- sourced dishes. You’re probably wondering where Seasons gets its food from and how our dining services teams manage to feed hundreds of residents three meals per day, 365 days of the year, all while keeping flavour, ingredients and nutrition top of mind. It’s no secret that we don’t grow our food in the backyards of our retirement communities. To bring fresh, high quality food selections to our residences, we use Sysco, a well-known food service distributor. A food service distributor acts as the ‘middle-man’ between food manufacturers and the food service operator, in this case our Dining Services Managers at Seasons. The distributor purchases, stores, sells and delivers products, providing food service operators with access to items from a wide variety of manufacturers. Most food service operators purchase from a range of local, specialty and broadline food service distributors on a daily or weekly basis. Sysco’s growth is home grown. As they partner with more local ranchers, growers, and producers than any other distributor in the industry, it helps support local farm to table initiatives and deliver the freshest products available, regardless of location. Sysco is committed to going global while staying local.

Sysco is excited about the growing local movement in support of our regional farmers, suppliers, and businesses within Alberta and Ontario’s foodservice community . Although Sysco Corporation operates in over 300 locations throughout Canada, the United States, South America and Europe, it is important to note that each Sysco house conducts business as its own individual operating company. This enables them to respond to the unique needs of our market and as such, each Sysco location has been providing local products for decades. By utilizing a five-week menu rotation that takes into consideration our residents’ food preferences and choosing not to create a corporate menu, this allows our teams to create seasonal dishes that are both flavourful and full of nutrients. Although some staples are enjoyed year-round, many of our meal options take advantage of Sysco’s local offerings, especially when it comes to fresh produce. Many of our residents living in both Ontario and Alberta grew their own food and therefore knew exactly where it came from. We believe this should still be the case when they come to live with us at Seasons. Supporting content: Sysco – Sarah Emmerton, Regional Vice President, National Sales

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