So it’s not all bad news. Back in April I wrote about efforts by a couple of Ontario hospitals (Queensway Carleton here in Ottawa and Scarborough in Toronto) to improve their dismal institutional food. And now it turns out that the Centre hospitalier de l’université de Montréal has not only been trying to make their food healthier, they’ve sent three chefs to study at the Institut de tourisme et d’hôtellerie du Québec and bring back lessons to their colleagues.
Now it’s easy to be snide about this sort of thing, asking why it took so long for hospitals (of all places) to try to serve healthy food. But let’s not. When someone in the public sector tackles one of its chronic problems with apparent success, the appropriate response is congratulations.
OK, maybe you’re not ready to buy the cookbook that resulted. But still, it’s good news.