Se Sentir à la Maison Grâce à la Nourriture
En 2022, le ministère de la Santé et des Services sociaux (MSSS) a sollicité l'Institut du tourisme et d'hôtellerie du Québec (ITHQ) pour améliorer l'offre alimentaire dans les CHSLD. Selon un
article
paru dans le Journal de Montréal, les repas typiques servis dans les CHSLD s'avèrent de piètre qualité. Actuellement portant préjudice aux conditions de vie des résidents, l'alimentation est pourtant un élément essentiel des activités de la vie quotidienne et comme la production des repas est centralisée, les résidents ne peuvent pas participer à leur confection. Pour remédier à cette situation, il est essentiel de réincorporer la production alimentaire à petite échelle, où les résidents peuvent participer pleinement, dans la mesure de leurs capacités, à cette activité fondamentale qui leur apporte un sentiment d'appartenance.
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Food is Homelikeness
In 2022, the Ministry of Health and Social Services approached the Institut du tourisme et d’hôtellerie du Québec (ITHQ) to improve the food offer in LTRCs. According to an article written in Journal de Montréal, the typical meals provided in LTRC proved to be of poor quality. Currently detrimental to residents’ living conditions, food remains an essential part of their daily life activities. Since the food production process is centralized, residents can’t be involved in the making of their own meals. To address the situation, it is essential to re-incorporate food making at a small scale, where residents can fully participate, to the level of their capacity, in this fundamental activity that brings a sense of home.
In 2022, the Ministry of Health and Social Services approached the Institut du tourisme et d’hôtellerie du Québec (ITHQ) to improve the food offer in LTRCs. According to an article written in Journal de Montréal, the typical meals provided in LTRC proved to be of poor quality. Currently detrimental to residents’ living conditions, food remains an essential part of their daily life activities. Since the food production process is centralized, residents can’t be involved in the making of their own meals. To address the situation, it is essential to re-incorporate food making at a small scale, where residents can fully participate, to the level of their capacity, in this fundamental activity that brings a sense of home.